Pickled Jalapenos

Since jalapeno chiles vary greatly in their "hotness," the resulting
spiciness of this pickle will depend on the primary ingredient. Remove
the seeds as described in the recipe for a tamer version, or leave them
in if you like things spicy.

Pickled Jalapenos

4 cups (1 L) whole jalapeno chiles
1 cup (250 ml) kosher or pickling salt dissolved in
4 cups (1 L) cold water
2 cups (500 ml) distilled vinegar
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
2-3 onions, sliced
2-4 cloves garlic, sliced
1 bay (laurel) leaf, crumbled
Olive oil

Combine the jalapenos and salt solution in a clean container and
let stand at room temperature for 3 days. Drain the chiles and slit
each, scooping out and discarding the seeds if desired. Combine
the vinegar, sugar, salt, onions, garlic, and bay leaf in a non-reactive
pot and bring to a boil over moderate heat. Add the chiles and simmer
covered for 5 minutes. Transfer the chiles to sterile glass jars and pour
the vinegar mixture over them to fill the jars about three-quarters full.
Fill the jars with olive oil and seal immediately. Turn the jars at least
once a day to mix the oil with the chiles. Store refrigerated for up to
3 months. Makes about 2 quarts (2 L).

Bon appetit from the Chef at Worldwide Recipes



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