Tag Archives: Pickles

In a Pickle (Pickled Jalapeños)

“Something unknown is doing we don’t know what.” Sir Arthur Stanley Eddington

Jalapeños
Jalapeños

Living in San Diego, I have grown to love jalapeños …

… with avocado in guacamole, with tomatoes in pico de gallo, roasted and blackened with tomatillos for salsa verde, even with watermelon and cucumber in a salad.

They are my “go-to” chili for a bit of spice, playing well with others, especially if there’s a little sweetness. Plump and muscular, like biceps on the Jolly Green Giant, jalapeños are genial and accommodating in a crowd.

Pickled jalapeños and hearts of palm
Pickled jalapeños and hearts of palm

But, they do well on their own, too, especially if they’ve had a little time to soak in sweetened vinegar, hang out for a while with friends like garlic and hearts of palm, relax with a few botanicals – bay leaf, oregano.

I find my Pickled Jalapeños don’t last long on a Happy Hour table.

My friend Mark, from Vermont, discovered that a wheel of pickled jalapeño is the perfect topping for a slice of Cabot Vermont Premium Cheese on a multigrain pita cracker. My husband Mark likes them right out of the jar.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Pickled Jalapeños

Makes two to three 8-ounce jars of pickles, depending on the size of the jalapeños. You can also mix the jalapeños with other types of chillies or bell peppers, or even hearts of palms, cut into bite-sized pieces.

Ingredients

Pickled Jalapenos in Jars
Pickled Jalapenos in Jars

3/4 cups filtered water

3/4 cups organic white vinegar

3 Tablespoons coconut palm sugar

1 Tablespoon Kosher salt

1 large bay leaf

1 teaspoon oregano

2 cloves garlic

6 jalapeños, cut into rings

Preparation (Chef's hat)Preparation

1 – In a saucepan over high heat, combine water, vinegar, sugar, salt, bay leaf, and oregano. Bring to a boil for one minute.

2 – Remove pickling liquid from heat. Add jalapeños and garlic, stirring and cover with pickling liquid.

3 – Cover and let stand for 20 minutes or until cool. The jalapeños will have dulled in color and softened a little.

4 – Using a slotted spoon or tongs, remove the jalapeños and garlic from the liquid and pack into the clean jars.

5 – Pour the pickling liquid into a measuring cup. Divide the liquid among the jars, filling them up to the top.

6 – Cover and refrigerate for up to two to three weeks.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Pickled Mushrooms and Orange Slices

Makes 1-pint jar or two 8oz jars.

Pickled Mushrooms and Orange Slices
Pickled Mushrooms and Orange Slices

Ingredients

1 cup orange Muscat Champagne vinegar (from Trader Joe’s or similar))

1 cup filtered water

2 teaspoons oregano

2 bay leaves

1 teaspoon sea salt

1/2 teaspoon peppercorns

1 /4 teaspoon red pepper flakes

3 Tablespoons truffle oil

3 – 1/2 inch slices organic orange, quartered

8 oz (by weight) organic crimini mushrooms, wiped and quartered

Additionally, 4 oz organic crimini mushrooms, wiped and quartered

Preparation (Chef's hat)Preparation

1 – In a saucepan over high heat, combine, vinegar, water, oregano, bay leaves, sea salt, red pepper flakes, and oregano. Bring to a boil for one minute.

2 – Remove pickling liquid from heat. Add oranges and 8oz. mushrooms, stirring and cover with pickling liquid.

3 – Cover and let stand for 20 minutes or until cool. Add the additional 4oz raw mushrooms and mix well.

4 – Using a slotted spoon or tongs, remove the mushrooms and oranges from the liquid and pack into a large jar, at least 1 pint, or individual 8-oz. jars.

5 – Pour the pickling liquid into a measuring cup. Add the truffle oil and whisk well into an emulsion. If using smaller jars, divide the liquid among the jars, filling them up to the top.

6 – Cover and refrigerate for up to two to three weeks.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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