One of our goals for this summer was to do some pickling with our friend Jacob. Specifically, jalapeno pickling. Pickled jalapenos are a fantastic thing, but the jarred kind you buy at the store just don’t cut it. Previously the only ways to procure this delight involve finding a taco truck that pickles their own or to befriend a kindly Central American grandma who will do it for you. Anthony, Jacob and I decided to take matters into our own hands, and using the pepper bounty from Jacob’s garden, we set about pickling our own.
We used a few different types of peppers, including cayenne and habenero, but mostly jalapeno. I had been given some ball canning jars from my uncle’s cousin Ginny and we had an afternoon free to experiment. Since we were there we also pickled some cucumbers that Jake picked up at the farmer’s market. It was my first experience with both, and Jacob’s second. We were excite novices, and I followed all of Jacob’s instructions, as he was the senior novice in charge of the project.
We used shallots from our friends Justin and Melynda’s garden. I feel like this was a group effort before we even started.
Pickling will mellow the heat of the peppers, but we’ll see if I’m able to tolerate them. I adore the smell of pickled jalapenos, and love the taste when I can get past the heat.
We have several jars in the garage right now getting down to business and doing their thing. I’ll report back once we taste them. Jacob assures me it probably won’t kill us.