No matter what you’re growing this summer season, pickling is a great way to preserve vegetables and fruits for year-round consumption! These easy homemade quick-pickled jalapenos are the perfect condiment for summer eating.
You know you’re back in civilization when.
(A list, by me.)
(1) Your cell phone no longer has a large red circle with an X through it flashing where bars of service should be.
(2) You can receive more than one radio station on your car radio.
(3) None of those radio stations play Irish folk dances, polkas, and/or jigs. At least one of them plays Lady Gaga.
(4) You do not actually have to drive your car to get to the nearest store.
(5) The nearest store is a supermarket. Not a trading post or gas station. A supermarket.
So what exactly does one do in the land that cell phone towers and radio waves forgot (other than listening to talks about clathrin-mediated endocytosis, of course)?
Only having been there for three and a half days, I can’t really say for sure, but I’d be willing to bet that “pickling stuff” is high on the list of recreational activities.
It just feels like the kind of thing you would do if you had nothing else to do. Or if you just really love pickles, which was my excuse.
Pickled jalapenos are a favorite condiment of mine and when I have a jar in the fridge, I tend to find any and every excuse to throw them onto whatever I’m eating – burgers, sandwiches, eggs, salads. You name it, and I’ll adorn it.
Luckily for my mild-moderate addiction, they are plenty easy to make at home and require only a mix with a boiling vinegar solution and a brief (few hour) sit in the fridge before they are that sweet, savory, spicy combination that we all know and love. Many other quick pickles can be made in exactly this same way, so feel free to go crazy with whatever you have in your crisper drawer.
And no matter how crazy these times that we’re living in get, how overloaded our cell phones seem to be with good service, the variety of music we can choose from on Spotify (which also requires functional cell phones), or how many grocery store chains exist within a 1 mile radius of our apartments. At least we always have our pickles to fall back on. And that truly is a comfort.
Stay gold, Andover. Stay gold.
- 1 cup distilled white vinegar
- 1 cup water
- 4 tbsp sugar
- 2 tbsp kosher salt
- 1 tbsp coriander seeds
- 2 garlic cloves, peeled and smashed
- 16 jalapenos, stems trimmed and sliced
- In a large saucepan, combine the vinegar, water, sugar, salt, coriander seeds, and garlic. Bring to a boil, dissolving the sugar and salt. Add the sliced jalapenos to the pan and push down on them, so they get submerged in the liquid.
- Cover, turn off the heat, and let sit for 10-15 minutes. Transfer the jalapenos and garlic to a mason jar. Pour the pickling juice over them until the jar is full. Let cool to room temperature before covering. Store in the refrigerator.
- Use as condiments for burgers, sandwiches, or as I've used them here - atop hard boiled eggs with a dollop of Greek yogurt and a sprinkling of smoked paprika!
For more quick pickling, check out these:
From Around the Web:
Spicy Quick Pickled Radishes from Cookie and Kate
Japanese Quick Pickled Cucumbers from The Lemon Bowl
Quick Pickled Strawberries from Cafe Johnsonia
Fried Dill Pickles from Syrup and Biscuits