I realized that I haven’t gone into much detail here about probably the biggest adjustment for me related to our move: we’re living in a town of about 7,500 people, shoved up against the Pinal Mountains. It’s an almost 2 hour drive to the nearest city (and Whole Foods). This is just the life I had been craving for a really long time, so I’m crossing my fingers hard every day that we can make this work. So, long story short, there’s no Union Square Greenmarket here. My local farmer’s market is a few folding tables for a few hours on Saturday mornings and I’m totally smitten.
Our fridge is still pretty lacking in the condiment department. I will admit to missing Mother in Law Kimchi, so I was looking for a quick-fix to fill the sweet/sour/spicy void in my life. I had pickled jalapenos before, but never candied them. I’m actually not a huge fan of sweet cucumber pickles like bread and butter, so I sort of went out on a limb with these and I loved how they turned out. I sliced them super thin because I wanted more of a sprinkle-able condiment (jalapeno sprinkles!?) than a pickle, something easy to incorporate into lots of stuff without further chopping. The tequila adds a nice bit of depth and is a gentle reminder that the leftover syrup would be lovely in a margarita. Of course, if you avoid alcohol feel free to omit the tequila.
- 6 medium jalapenos, sliced about the thickness of a quarter or less
- ⅓ cup white vinegar
- 1 cup organic cane sugar
- 1 tablespoon tequila
- Stir to combine the vinegar and sugar over medium heat and bring to a boil. Watch it closely because it can boil over quickly.
- Once it boils, immediately reduce the heat to low and pour in the tequila (it will bubble and sputter a bit).
- Add the jalapenos and simmer for 3-4 minutes, until the jalapenos have darkened.
- Carefully pour the mixture through a fine mesh strainer positioned over a pint jar.
- Spoon the reserved jalapenos into a small jar (half pint should be big enough if you sliced them quite thin) and add enough of the reserved syrup to cover.
- Cover and refrigerate the jalapenos and any extra syrup until ready to serve.
- I have a very janky mandoline that I used to slice these to help avoid having to touch the peppers a lot. If you chop yours by hand, be sure to wear protective hand gear.
- These will be best if you let them set at least overnight before eating.
- This recipe is adapted from Serious Eats.
- As you can see, I didn’t seed the jalapenos, but if you’d like to turn down the heat a bit you can remove the seeds before slicing.