Pickled Jalapeños - A Seasonal Food Photography Challenge

Peter Piper picked a peck of Pickled Jalapeños... and goodness are they spicy!!  Just like my husband likes them.

With this month's Inspired Plate Food Photography and Styling Challenge bringing the subject of "Seasonal", my garden directed my choice of ingredient.  A spontaneous decision to pick up a cute little jalapeño plant at the farmers' market a few months ago has brought forth more spicy peppers than I can handle this summer season.  Turning a stunning red on the vine, pickling seemed to be the proper avenue to avoid wasting.

Enter the amazing Bobby Flay and his Pickled Jalapeño recipe from one of my all time favorite books, Grilling For Life.  Quick and easy, I forwent any formal canning procedures and made a smaller refrigerator batch which Bobby says will stay fresh in the fridge for about 2 weeks.  However, with the taste of these beauties, I don't think we'll be testing the 2 week deadline any time soon, and with the ease of this recipe I will most likely have a new batch even sooner.

With just a few ingredients and 24 hours to marinate, these jalapeños add a delightful kick to eggs, nachos, tacos, and whatever else you would like to bring a little spice to.  Pretty and colorful in cute jars, they also make a wonderful hostess gifts or simply a spicy treat to share the wealth of the season with neighbors.

And now won't you join me as we travel the world with our Inspired Plate Blog Circle??  To start, follow me just 30 miles up the road here in Southern California to Laurie Vangoechea, a beautiful friend and one of the most talented photographers I know.

Pickled Jalapeños
Kick up your meals with these spicy bites fresh from your garden or farmers' market.  Tastier and fresher than those "from a can" version, you won't have to buy these at the store anymore.
Adapted from Bobby Flay's Grilling For Life
Printer Friendly

3 cups white wine vinegar
1 cup red wine vinegar
3 Tbs granulated sugar
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp cumin seeds
2 Tbs kosher salt
3 Tbs chopped fresh cilantro
10-15 jalapeños
1/4 cup sliced carrot "coins"

Place all of the ingredients (vinegar through salt) except the cilantro, peppers and carrots, in a medium pot on the stove over medium high heat and bring to a boil.  Allow the mixture to boil for 2 minutes, then remove and set aside for about 5 minutes.

Slice the jalapeños (being careful not to touch your face after touching the peppers**) and the carrots and place them into a clean jar.  Top with the cilantro. Pour the still warm vinegar over the peppers until covered, making sure to spoon the spices into the jar if you don't need all of the vinegar.  Cover and refrigerate for at least 24 hours or up to 2 weeks.

Liv Life Note:  Hot peppers have oils that will burn your if you touch any part of your face... consider using gloves, and wash your hands with soap after touching the peppers.  Definitely don't rub your eyes!

Liv Life Note:  We scaled Mr. Flay's recipe in half for our peppers and I only had about 6 to use, scale up or down as necessary.

Seasonal Jalapeño Abundance!