Pickled Jalapeno Peppers – The Best you’ll get
So a couple of weeks ago you asked me for more sides! And you were damned right about too! Somehow I often focus on the BBQ action and in specific the meat or vegetarian meals. However I have some decent sides I rarely share them as a single post. You often need to look for them scrolling through the site. With these pickled jalapeno peppers I’ll try to start a different way sharing more sides. And this one is a great starter. You won’t believe how good they taste!
Disclosure: "This post features affiliate links. All opionions shared are my own."
WHY DO WE NEED PICKLED JALAPENO PEPPERS?
Is it a question we actually would ask? No but google likes it and I like google to get me some traffic… We all know pickled vegetables can pimp our burger. The acidity and addictive heat make us want more. They bring a nice balance to the greasy burger. A question you might ask however is why the hell you should actually do the effort to make these pickled jalapeno peppers while you can buy some in the store… The answer is rather obvious though! You won’t find them as good as those you make yourself! I simply added some star anise to the pickle juice and that made a lot of difference in taste in the end! The pickled jalapeno peppers were so good I used them in about every meal lately. You can expect a homemade hot sauce (burning hot and flavourful) and a special rib recipe featuring some duke of berkshire! Stay tuned!
WHAT’S YOUR FAVORITE SIDE DISH? DO YOU HAVE A RECIPE YOU ARE FOND OF AND CAN’T STOP MAKING/USING? WHAT WOULD YOU MAKE WITH THESE PICKLES? TELL US ALL ABOUT IT ON FACEBOOK/PINTEREST OR IN THE COMMENT SECTION BELOW!
- 2 cups white vinegar
- 1/2 cup mirin
- 1/4 cup olive oil
- 2 tbsp. kosher salt
- 1/2 cup sugar
- 1 star anise pod
- 1 tbsp dried cilantro
- 16 chopped jalapeno peppers
Add the olive oil to a saucepan and toss in the star anise, dried cilantro, and salt. Let simmer for 2 minutes while the flavors develop.
Add the mirin, sugar and white vinegar to the saucepan and cook for about 5 minutes. Warning cooking vinegar might be somewhat breath taking. Make sure your room is well ventilated.
Meanwhile you chop the jalapeno peppers. I made some rings but you can halve them too!
Add the chopped jalapeno rings to a clean sterile jar (like these weck jars) and pour the pickling juice on top of the jalapeno peppers. Close the lid and set aside to cool down.
Put in the fridge for at least 1 day or up to 3weeks. The longer you wait the better the taste!
Note: You can also add some carrots to the jar! I did it the second time I made the pickles and they are more than delicious!! Note 2: Try making the pickles with some smoked jalapeno's (aka.: chipotle)
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!
In this post about the smoked chocolate pecan mud cake: - You can find affiliate links on the following products: Weck jars and pickled jalapeno peppers