03 October 2015

Lately, I have been in a pickling mood as it is a great way to preserve fresh produce. You can just put in the effort to make one large batch and enjoy the results for months! Hey, with a toddler in tow, this is the kind of stuff that makes my heart skip a beat. Also, pickled dishes serve as a great accompaniment to a large array of dishes in Vietnamese cuisine. I can cook one or two dishes, break out the pickled products and it looks like I slaved over a feast! Or if I’m just in one of those moods, I can just make some rice and enjoy a meal with some pickled goodies.

Vietnamese Pickled Jalapeños goes great in Bánh Mì, Sunny-side up eggs with Rice, Vietnamese Ramen (Mì), Hu Tiu… basically, whatever you want. I find it is one of the best ways to spice up a soupy meal without detracting from the flavor of the broth.

So while jalapeños were in season, I went to the local store and purchased a little extra for my pickling needs. Besides, produce in season are always priced better right? But on top of being priced better, they are at the peak of flavor and freshness; the best way to create a superior pickled product. Don’t worry if you’ve never pickled before, this method is so simple and easy. Just let time take its course and enjoy!

1 lb jalapeños, washed and dried

1. Cut into 1/8 inch circles.

2 tsps salt

2. In a bowl, toss together with chopped jalapeños and let sit for 45 minutes.

3. Drain and rinse with cold water.

(NOTE: The spiciness comes from the seeds. If you want a less spicy batch, drain out more of the seeds.)

4. Pack tightly in a 20 oz jar.

2 tsps sugar

1/2 tsp salt

5. Stir salt and sugar with water until dissolved.

5 tbsps sugar

1/2 cup of boiling water

10 tbsps of vinegar, distilled

6. Add the vinegar to the water mixture.

7. Pour this brine into the jar packed with jalapeños and ensure that it is completely submerged.

8. Close the lid and give it a little jiggle to release any air pockets.

9. Top off with more brine if necessary.

10. Close tightly and refrigerate for at least 4 days prior to eating.

(NOTE: The longer you let it sit the more sour and less spicy it will be.)

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