Jalapenos

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Rosa's Pickled Jalapenos

 

This delicious recipe is courtesy of Roberto Santibanez's "Rosa's New Mexican Table."

• Yield Makes about 8 cups

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Ingredients

• 20 medium jalapenos (about 1 1/4 pounds)
• 1/2 cup olive oil
• 2 medium white onions, cut into 2-inch chunks
• 2 large carrots, cut into 1/2-inch rounds
• 24 cloves garlic, peeled
• 3 cups cider vinegar
• 3 tablespoons coarse salt
• 3 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh marjoram
• 1/2 lime, cut into 1/2-inch slices
• 1 1/2 tablespoons sugar
• 2 teaspoons yellow or Dijon mustard
• 12 allspice berries, crushed
• 1/2 teaspoon whole black peppercorns, coarsely crushed

Directions

1. With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.
   
2. Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.
   
3. Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.
   
4. Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.
   

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Pickled Cucumbers and Jalapenos

Jalapenos range from mild to strong. They can be roasted, stewed, or, as in this case, pickled.

• Prep Time 15 minutes
• Total Time 2 hours 15 minutes
• Yield Makes 2 1/2 quarts

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Ingredients

• 2 pounds Kirby cucumbers, sliced diagonally 1/4 inch thick
• 4 red jalapenos, sliced diagonally 1/4 inch thick
• 3 small onions, cut into 1/2-inch wedges
• 3 tablespoons coarse salt
• 2 cups cider vinegar
• 1 3/4 cups packed light-brown sugar
• 1 tablespoon mustard seed
• 3/4 teaspoon celery seed
• 3/4 teaspoon ground turmeric

Directions

1. In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
   
2. In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
   
3. Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.