Not sure if I’ll be making last week’s recipe again anytime soon but it’s a fact that these pickled jalapeños are good. Jazz up a grilled cheese, throw atop nachos for that professional sporting event feel or add some extra spice to chili. And of course you an use them for any and all Mexican dishes – tortilla soup, tacos, etc. So many options for these little flavor boosters.
They also couldn’t be easier to make and require so few ingredients that you could probably go pickle some right now! The recipe below makes about 2 full pint jars of pickled jalapeños, which is a lot for something you’re probably not planning to grub on super regularly. But you should probably make the full amount to avoid jealous, hungry friends you don’t want getting jalapeño business. Heh heh.
For week 2 I wanted to try something completely new. Refrigerator pickles, specifically carrots, seemed like a good idea – jury’s still out on whether or not this recipe is a keeper but it’s all about the experimentation.
This pickle recipe in particular (and a lot of recipes I’ll be trying out moving forward) are from this awesome and very appickleable (see what I did there?) book called The Joy of Pickling. Shoutout to my bestie Ally for giving me one of the greatest – and most useful! – birthday presents ever.
To start things off, this is the easiest way to pickle cucumbers and the recipe my mom has always used. These are crazy easy and super cheap to make, a true crowd-pleaser, and a great go-to gift for friends or coworkers.
I think these look the coolest when you use actual pickling (or “Kirby” cucumbers; at right) but you can also use Persian or English. Different cukes are good for different things – for example, pickling cucumbers naturally look the most like (duh) pickles, Persian are guaranteed in stock in most grocery stores, and English are good for different shapes and sizes (particularly stackers for sandwiches; see photo below). I’ve never used those super smooth, dark green garden cucumbers but I’m sure they’d work too. They just look funky, IMO.
Happy 2016, and welcome to this self-prescribed pickle project/epic challenge. Starting this week (the first of the year), I’m planning to pickle something different every week for a year. AKA, a weekly pickle.
Why such a lofty goal? Some background – After years of mooching off my mom’s 24-hour quick pickle (“quickle”) recipe and dabbling in other pickling endeavors, it’s time to expand my horizons. There’s also some heavy inspiration here from Portlandia’s “We can pickle that!”
A few other questions this may prompt are: Why pickling, exactly? How will I possibly come up with 52 things to pickle? How many mason jars will this project require? The answers to all of those questions, and more, to come. I’ll also include ideas and recommendations for using said pickles (think interesting sandwiches, Bloody Marys, etc). Stay tuned!
And finally, a few rules and guidelines:
None of that hardcore canning nonsense – quick, easy, refrigerator pickles only…myself and anyone reading this probably isn’t relying on food preservation for their livelihood.
Can I pickle the same item twice? Yes, but only if a completely different recipe is used.
If I use a specific recipe (which will generally be the case), I’ll obvi mention it. Otherwise, some weeks may facilitate an experiment and/or combine elements of past and present recipes.
Sidenote: for any of my Bay Area friends, if you want to taste test, let me know. Pickle parties could be in the very near future.