Pickled Jalapeños

Name: Pickled Jalapeños
Ingredients: 1 pound jalapeños; 2 carrots, peeled and sliced on the bias into 1/2-inch pieces; 2 teaspoons crab boil spice mix, such as Zatarain's; 4 cups cider vinegar; 1 tablespoon whole black peppercorns; 6 medium bay leaves; 2 tablespoons kosher salt; 12 medium garlic cloves, peeled

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Servings: 1

Author : Kate Ramos

pickling dinner party chile peppers

Ingredients

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1 pound jalapeños2 carrots, peeled and sliced on the bias into 1/2-inch pieces2 teaspoons crab boil spice mix, such as Zatarain's4 cups cider vinegar1 tablespoon whole black peppercorns6 medium bay leaves2 tablespoons kosher salt12 medium garlic cloves, peeled

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Instructions

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Combine all ingredients in a nonreactive 2-quart saucepan over medium heat. Bring to a simmer and cook until jalapeños are very soft, about 25 minutes. Remove from heat and allow to steep for 30 minutes; remove bay leaves. Can jalapeños in sterile quart-size jars or place in plastic containers in the refrigerator. Try to resist eating them and store for 2 weeks before using so the flavors develop well.

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