Posted by: Jacques | October 27, 2010

Pickled Jalapeños

This is a recipe for the pickled jalapeños that we make at Palo Santo. We slice them and use them in salads and as a garnish for our avocado dish. They are also good eaten as whole and you can often see us doing so at family meal.

This time of the year local chiles are still at the Greenmarket so we try and buy as much as possible to make enough of our pickles to last through the winter.

 

 

Pickled Jalapeños

 

1 lb fresh jalapeño

1 carrot (peeled and chopped)

4 bay leaves

1 tsp cumin

1 tsp coriander seed

4 garlic cloves (peeled)

3 c Vinegar

2 c Water

½ c salt

½ c sugar

 

Score the jalapeños by making a small cut at the end opposite the stem. That way the vinegar will be able to penetrate.

 

Combine everything in a large jar or other container and use a saucer or other weighted object keep the everything submerged under the pickling liquid.

 

Cover the jar and leave it in the fridge for at least a week before using.

 

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