Pickled Jalapenos


Fresh chiles (jalapenos or serranos)
Cauliflower (I use one head only)
Garlic (1/4 of a head per jar)
1 Bay entire leaves (1 to 2)
2 cloves
2 pepper corns (2 to 3)
1 little piece of cinnamon
teaspoon mustard seed
white vinegar (I use like 1/2 gallon for eight 1 pint jars).


Slice the carrots in rounds. Brake the cauliflower in small pieces and cut the onions in chunks. I cut garlics in such a way that the teeth? are in halfs. I like to use entire chiles but I always punch them with a toothpick, so the flavor comes out. If you want you can slice them in longitudinal cuts, which is the traditional way. I heat a little bit of oil (like 3 or 4 tablespoons) and place all the vegetables at the same time and mix everything until all the vegetables are covered with a thin layer of oil. Then I fill the jars with the vegetables (the jars by then already have the spices and salt).
"piquin chiles" and I have been using them for the last year, by adding here the vegetables, this works wonderful, because we have had very flavorful pickles for long time. I hope you enjoy this recipe.
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NOTES : I know about those lovely jalapenos and carrots!!! This is the recipe that _I_ use but instead of doing the oil thing like they mention I just skip that part and it comes out just great.
In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were always too cooked. As to how to dry chiles, that is a question that can be answered only by experimenting, since as a Mexican I am use to find any kind of chiles any time in the market very cheap, and I would think most of the Mexicans wouldn't know how to dry them.... Any way, I have a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note that I don't give the exact amounts because they would vary depending on what you want to get, but keep in mind that the important thing always would be the spices.




1.0 servings


Saturday, February 13, 2010 - 2:48am



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