Pickled Jalepenos
Pickled Jalepenos
- Level: Easy
- Yield: 2 quarts pickled jalapenos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 72
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 229
- Total: 2 days 45 min
- Prep: 20 min
- Inactive: 2 days
- Cook: 25 min
- Level: Easy
- Yield: 2 quarts pickled jalapenos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 72
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 229
- Total: 2 days 45 min
- Prep: 20 min
- Inactive: 2 days
- Cook: 25 min
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)
Directions
- 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.
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