End of Summer Recipes: Pickled Jalapenos

This year was our first time to have our own garden. After moving into our first apartment with a porch (and a sunny one at that!) we decided to make use of the space and filled our little bit of the outdoors with tomatoes, jalapenos, eggplant, green peppers, basil, sage, and rosemary. We got food from all of them, but the jalapenos were really the superstars. As of 2 weeks ago, our two plants were heavy with little peppers. Towards the end of the summer, many of them even grew in red instead of green, which made a really beautiful assortment. Knowing there was no way our palates could sustain all of that capsaicin before the peppers went bad, I, of course, set about pickling them with carrots (just like they're served at our favorite Mexican place). This recipe doesn't call for the typical canning procedure to ensure they're preserved, but from what I've read online they should last for 1-2 months in the fridge.

2 pints jalapenos
3 carrots, sliced 1/4" thick 
1/2 cup apple cider vinegar
1/2 cup white vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

  1. Pack the jalapeƱos and carrots in a glass jar.
  2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
  3. Pour the hot pickling liquid over the jalapeƱos and screw on lid. Let cool on the counter until able to be handled.
  4. Store pickles in the fridge until ready to eat. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
Recipe adapted from here. Happy Halloween!

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