Noble Notations
Recipes / Pickled Jalapeños
Reciperevision 1via import

Pickled Jalapeños

A refrigerator pickle in a 1:1 vinegar and water brine. Ready in a day, keeps two months.

CourseCondimentCourseServed alongside rather than in a dish — added by the eater, to taste, at the table.TextureCrispTextureFractures cleanly under the tooth with an audible snap.CuisineMexicanCuisineMesoamerican cooking built on nixtamalised corn, dried and fresh chillies, and toasted aromatics ground into sauces.TechniquePicklingTechniqueSubmerging in an acidic liquid. As a technique this is about the brine ratio, aromatics and steep time.PreservationPicklingPreservationPreserving by dropping pH below about 4.6, where most pathogens cannot grow. Either by added acid or by fermentation.DietVeganDietNo animal products at all, including dairy, egg and honey.DietGluten-freeDietContains no wheat, barley, rye or their derivatives. Check the specific brands used — malt vinegar and soy sauce are common hidden sources.

Why this revision

Transcribed from the archive as originally written.

Method

7 steps

  1. Wash the jalapeños and slice into rings about 1/4 inch thick, discarding the stems.

    Remove the seeds first for a milder pickle.

  2. Combine the vinegar, water, sugar, salt, peppercorns and bay leaf in a saucepan and bring to a boil, stirring until the sugar and salt dissolve.

    Boiling

  3. Reduce the heat and simmer for 5 minutes.

    5 minSimmering

  4. Pack the sliced jalapeños and garlic into clean glass jars.

  5. Pour the hot brine over the jalapeños, making sure they are completely covered.

  6. Let the jars cool to room temperature.

  7. Seal and refrigerate at least 24 hours before eating so the flavours develop.

    1 d

Notes

3
ObservationStorage

Keeps in the refrigerator for up to 2 months.

IdeaVariations worth trying

Untested ideas carried over from the original note:

  • 2½ tsp sesame oil in the brine
  • Cauliflower florets and green beans for colour and variety
  • Jicama sticks for crunch
  • White wine in place of the water
  • Cumin and chilli powder in the brine
  • Coconut sugar instead of white sugar

Scale the brine up if you add vegetables — everything has to stay submerged.

SubstitutionSugar as a heat dial

More sugar gives a milder pickle, less keeps it spicier.