Pickled Jalapenos
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.
Ingredients
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3 garlic cloves, smashed
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2 tablespoons fine sea salt
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¼ cup white wine vinegar
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12 large serrano chiles or jalapeños, thinly sliced into rings
Recipe Preparation
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Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
(Note: This is a very simple recipe, with very simple results. Some other herbs to add: a sprig of thyme; and/or rosemary; and/or peppercorns; and/or your favorite.)
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Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
- from https://www.bonappetit.com/recipes/slideshow/jalapeno-recipes