As much as I love pickled jalapeños, I couldn't help but try to spice up this year's yield. A little tequila and a couple dashes of cumin, paprika, and chili powder take pickled peppers to the next level!
Makes 1.5 quarts
- Ingredients -
6 large jalapeños
3 small sweet peppers, in a variety of colors
¼ red onion
4 radishes
½ quart white vinegar
½ quart water
1 oz gold tequila
3 cloves garlic, chopped
1 tablespoon whole peppercorns
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon chili powder
- Tools -
Weston Mandoline Slicer
Weston Vacuum Sealer + 1.5 qt
Canister
1. Use your
Mandoline to slice the peppers, onion, and radishes evenly and thinly (about 1/8th of an inch thick).
2. In a saucepan, bring the vinegar, water, garlic, and seasonings to a boil, then simmer for five minutes.
3. Place the pepper, onion, and radish slices into your
Vacuum Sealer Canister, then pour the hot liquid over them. Allow to cool.
4. Once cooled, pour in the tequila.
5. Attach the Canister to the
Vacuum Sealer and seal the Canister.
6. Allow the peppers to pickle for a week, then enjoy.
You can transfer your pickled peppers into a mason jar (properly sanitized, use a
Canning Kit) and seal it using a pressure canner or water bath for longer storage.
