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Pickled Jalapeños

If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters – poor people have dignity too. Instead spend two bucks and 15 minutes to pickle your own delicious crunchy jalapeños. The recipe I am using is in Russian and translated version reads like gibberish, so with the credit to original creator of this recipe I will translate it and use my own pictures.

1. Buy 10-20 nice-looking jalapeños. I usually pick the mixed colored ones, they just look good.

2. Slice thinly the jalapeños, some shallots or onions and 5 cloves of garlic.

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3. In the meantime heat up two cups of white vinegar (5%) with 2 tablespoons of salt, two tablespoons of sugar, less than a teaspoon of oregano ( I don’t put too much at all) and few bay leaves. When sugar and salt dissolve turn the heat off and let cool.

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4. Place your jalapeños, onions and garlic in a container.

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5. Pour cooled liquid over the peppers.

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6. Cover the container and place in the refrigerator for 24 hours until vinegary smell dissipates. Because the seeds were left in, these peppers may only get hotter with time.

Disclaimer:This recipe was safely tested on my co-workers. I cannot be held responsible for the damage to your internal organs.

Warning: During the preparation of this recipe resist the urge to rub your eyes and any other sensitive parts of your body. Wash your hands before touching yourself. Women and girly-men are allowed to wear gloves.