If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters - poor people have dignity too. Instead spend two bucks and 15 minutes to pickle your own delicious crunchy jalapeños. The recipe I am using is in Russian and translated version reads like gibberish, so with the credit to original creator of this recipe I will translate it and use my own pictures.
1. Buy 10-20 nice-looking jalapeños. I usually pick the mixed colored ones, they just look good.
2. Slice thinly the jalapeños, some shallots or onions and 5 cloves of garlic.
3. In the meantime heat up two cups of white vinegar (5%) with 2 tablespoons of salt, two tablespoons of sugar, less than a teaspoon of oregano ( I don’t put too much at all) and few bay leaves. When sugar and salt dissolve turn the heat off and let cool.
4. Place your jalapeños, onions and garlic in a container.
5. Pour cooled liquid over the peppers.
6. Cover the container and place in the refrigerator for 24 hours until vinegary smell dissipates. Because the seeds were left in, these peppers may only get hotter with time.
Disclaimer:This recipe was safely tested on my co-workers. I cannot be held responsible for the damage to your internal organs.
Warning: During the preparation of this recipe resist the urge to rub your eyes and any other sensitive parts of your body. Wash your hands before touching yourself. Women and girly-men are allowed to wear gloves.
9 responses so far ↓
1
Melinda
// Apr 7, 2008 at 8:41 pm
Damn, Meesha, that looks tasty. Could you come to Bloomington and cook for me please?
2
m.v.
// Apr 7, 2008 at 8:45 pm
After what you described I will make it a point not to be anywhere near Bloomington. But you are welcome to come back to KC.
3
Xavier Onassis
// Apr 7, 2008 at 9:37 pm
Why am I reminded of a Johnny Cash song?
“Ring of Fire?”
4
Heather
// Apr 8, 2008 at 6:29 am
The next blog will be titled “Curse of the Angry Anus”.
5
m.v.
// Apr 8, 2008 at 6:34 am
it’s not that bad :-). also people eat a lot more spicier things than jalapeños, they are not even close to the top of the Scoville scale.
6
Nuke
// Apr 8, 2008 at 11:22 am
Thanks for the recipe. My father has discovered spicy food since he retired and likes jalapenos a lot. I will have to send this to him.
7
travel
// Apr 9, 2008 at 6:12 am
Can they be canned (canning jar)?
8
Melinda
// Apr 9, 2008 at 7:35 am
Aw, come on! Just like you say, it’s not that bad!!
9
m.v.
// Apr 9, 2008 at 7:36 am
They are not thermally treated to keep’em crunchy and they are preserved with vinegar. I had them in the fridge for a long time but I am pretty sure you have to boil canned foods.
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