Pickled Jalapeños

Name: Pickled Jalapeños
Yield: Makes 15 pickled jalapeños
Ingredients: 15 jalapeño chiles; 2 cups red wine vinegar; 2 cups white wine vinegar; 2 tablespoons kosher salt; 2 tablespoons sugar; 1/2 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon fennel seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds

December 9, 2011

I love the spicy, vinegary punch of pickled jalapeño chiles. There’s no need to reserve these for nachos only; this pickle goes well with any Mexican- or Southwestern-inspired dish—and that includes burgers—that could use an acidic touch of heat. It’s simple to make your own, and I think you’ll find that the freshness of home-pickled jalapeños beats any jarred or canned supermarket version, hands down.

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