Southwest Pantry: Stash Some Pickled Jalapeños in the Fridge

Celebrity chef Bobby Flay is always thinking outside the box. I love to just take out his Mesa Grill Cookbook and just thumb through it for something creative to try. I wanted to make some fruit salsa, and as part of fruit salsa he made pickled jalapenos.  This just sounded too intriguing to pass up. I had no choice- I had to make them.

The taste is very surprising - the jalapenos are still crisp - the brine surprisingly does not make them soggy, but only adds a tartness.

These are perfect to add to fruit salsa - they are tart but still bright and fresh.

I simplified Chef Flay's recipe a little by just buying pickling spices, but you can make your own mix if you like.

BOBBY FLAY'S PICKLED JALAPEÑOS, Slightly Tweaked

2 cups white wine vinegar
1 cup red wine vinegar
¼ cup sugar
1 tablespoon kosher salt
2 tablespoons pickling spices
10 jalapeño peppers

Combine all ingredients except jalapeños in a small saucepan and boil until salt and sugar are dissolved.

Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours. Will keep in refrigerator for at least 3 weeks.

Other pickled goodness from food bloggers:
Pickled Peppers, David Lobovitz
Michael Symon's Pickled Peppers, Michael Ruhlman
Pickled Peppers, Sippity Sup
A Peck of Pickled Peppers, Cooked from the Heart
Pickled Chile Peppers, Mike's Table

-- posted by Donna