Lunch: Pickled Jalepenos

Ingredients

2 quarts red jalapenos
1-inch piece ginger root, smashed
1 clove garlic
1 quart rice vinegar
1 cup mirin
3 cups white wine
3 tablespoons salt
1 teaspoon coriander seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1 star anise
1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

Instructions

Slice jalapenos thinly with a sharp knife (red jalapenos are usually to limp for a mandoline) and place in a container.
In a pot, add the ginger, garlic, rice vinegar, mirin, white wine, salt and all seeds to a boil. Turn off and allow to steep for 15 min. Add the simple syrup and check for seasoning. Pour over jalapenos and cover immediately with plastic wrap. Allow to cool down in the refrigerator. Ready to use in 2 to 3 days.

Reviews


Add a review for Pickled Jalepenos

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now