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Pickling jalapenos involves cooking them in a mixture of water, vinegar, and seasonings before refrigerating for at least a week. Blanching the peppers and using a mix of green and red jalapenos can improve aesthetics, while hygiene and freshness are crucial.
Grinding jalapeno peppers are a way to take a little bit off their bite from their heat, while also adding a spicy blast of other flavors like garlic or even bay leaf. Pickled jalapenos don’t require much cooking experience. A few tips and processes, however, might set some batches apart from the rest, not just in terms of flavor but aesthetics as well. Ingredients, marinating time, and hygiene issues are all important factors to consider when pickling jalapenos.
Pickling jalapenos involves a basic process similar to the process for most vegetables. Sliced or whole jalapenos fit properly into a jar. Then, a mixture of equal parts water and vinegar – preferably cider vinegar to impart some sweetness – is stirred over medium heat, adding peppercorns, a few bay leaves, salt, and minced fresh garlic. Other chefs go so far as to add spices like ginger, cinnamon, oregano, thyme, basil, and a little olive oil. When seasonings are used, however, they must not be powdered or the brine is likely to cloud.
After a few minutes of cooling, the vinegar mixture can be poured over the jalapenos in the jar. The lid should be immediately sealed on the jar and refrigerated. Although some begin consuming peppers after only a few hours of pickling, they’ll need at least a week to take on a truly pickled shape and taste. Some store their pickled jalapenos for a period of three to four months. After this, the brine liquid may have spoiled the texture.
To get a better-tasting end product, many chefs blanch whole peppers in boiling water for three to four minutes. To keep them from collapsing during blanching, these same chefs will use a needle or paring knife to poke a small hole in the side of each pepper. After this the peppers can go into the jar, sliced or whole.
Aesthetics are an important consideration for pickled jalapenos for table placement, whether at home or in a restaurant. A blend of green and red jalapenos will make the jars more pleasing to the eye. Some use pink peppercorns instead of the regular black variety. Also, the more fresh herbs and spices appear in the jar, the more enticing they will be to the eye.
Freshness and cleanliness are a big factor in rocking anything. When pickling jalapenos, ripe, ready peppers must be used and the jars must have been sterilized by boiling them in water for at least 20 to 30 minutes. Many guns decry the use of metal lids, which can rust. Instead, they opt for lids with rubberized interiors.
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