Pickled Jalapenos with Red Onions and Garlic.

Back where I used to work, they pickled everything. Well, at least it seemed like it to me. Partly because most of the pickling was for the Pantry station, so, when I would come home, my fingers would pretty much be pickled.

This turned into a problem. An annoyance. A turn off. And ultimately turned me off of the idea of pickled anything.

So, today, after a not-so-great start to my day, I decided to try it for myself. To see if I could do it better. Often times when I go out to eat, I end up disappointed, critiquing the dish, thinking “I could do this better”.

That may not always be the case, but, it’s what I think.

PICKLED JALAPENOS WITH RED ONIONS AND GARLIC

Ingredients: Jalapenos, Red Onions, Garlic, Limes (for lime juice), Rice Vinegar, Salt, Dried Chives, Sugar, Water

THE SHMECIPE:

As always, begin by gathering your ingredients.

Cut your jalapenos and be careful not to touch your eyes afterwards. This is not a fun thing to forget.

Chop your onions, quarter your lime, dice your garlic, and get your hands on that Ball Jar.

I used about 7 jalapenos,  half of a medium sized red onion and 4 cloves of garlic.

In your jar add salt, sugar, dried chives, about a quarter cup of water and one cup of vinegar.

This is the lovely thing about this shmecipe. Because you’re using a Ball jar, I see no reason to heat all these things together in a pan, and then transfer them to the jar… just heat them in the jar, making sure its only about half full. Put jar in microwave for a minute and a half, or until it’s hot enough for the salt and sugar to dissolve completely.

Add your pickling items. A couple jalapenos, some onions, some garlic, a squeeze of lime… you want to make sure that all the flavors are talking to one another.

The liquid will be hot, so please be careful. Seal your jar tightly and leave it on the counter to rest until it is room temperature, then refrigerate.

Your tasty (I think) pickled friends will be ready to eat/use in roughly 24 hours. But, if I were to do this (ummm, hello, I just did), I would wait at least a week before I open this jar of awesome. Plus, truth be told, I’ve never made this before. So, that means… follow up! Yes, there will be a follow up to how this stuff actually turns out.

Horray for cooking adventures! Bon voyage!

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