Had a bunch of gorgeous jalapenos hanging around the fridge, (Summer vacation, you know – They were bored because “there’s nothing for them to do” – Sheesh…). So I did a variation of the quick pickle brine recipe I posted the other day for these beauties – It’s been three days tonight, so they’re coming out with some green chile & chicken enchiladas for dindin!
4 Cups Jalapenos, whole, cleaned and topped.
2 Cups white vinegar.
2 teaspoons sea salt.
1 teaspoon granulated sugar.
1 Tablespoon whole peppercorns, (I used our favorite black/red/green/white blend).
1 teaspoon of Dill.
3 Cloves Garlic, peeled and quartered.
Bring vinegar and seasonings to a low boil.
Place Jalapenos in a clean, glass container.
Pour hot solution over veggies to cover. Refrigerate at least 24 hours, and 3 days are even better. Kept refrigerated, they’ll last a good couple of weeks, if you don’t devour them first, of course!
We’ll let ya know the verdict after dinner!