Monday, July 29, 2013

Pickled Jalapeños - A Seasonal Food Photography Challenge

Yum
Pickled Jalapeños

Peter Piper picked a peck of Pickled Jalapeños... and goodness are they spicy!!  Just like my husband likes them.

With this month's Inspired Plate Food Photography and Styling Challenge bringing the subject of "Seasonal", my garden directed my choice of ingredient.  A spontaneous decision to pick up a cute little jalapeño plant at the farmers' market a few months ago has brought forth more spicy peppers than I can handle this summer season.  Turning a stunning red on the vine, pickling seemed to be the proper avenue to avoid wasting.

Pickled Jalapeños
Enter the amazing Bobby Flay and his Pickled Jalapeño recipe from one of my all time favorite books, Grilling For Life.  Quick and easy, I forwent any formal canning procedures and made a smaller refrigerator batch which Bobby says will stay fresh in the fridge for about 2 weeks.  However, with the taste of these beauties, I don't think we'll be testing the 2 week deadline any time soon, and with the ease of this recipe I will most likely have a new batch even sooner.

With just a few ingredients and 24 hours to marinate, these jalapeños add a delightful kick to eggs, nachos, tacos, and whatever else you would like to bring a little spice to.  Pretty and colorful in cute jars, they also make a wonderful hostess gifts or simply a spicy treat to share the wealth of the season with neighbors.

And now won't you join me as we travel the world with our Inspired Plate Blog Circle??  To start, follow me just 30 miles up the road here in Southern California to Laurie Vangoechea, a beautiful friend and one of the most talented photographers I know.

Pickled Jalapeños

Pickled Jalapeños
Kick up your meals with these spicy bites fresh from your garden or farmers' market.  Tastier and fresher than those "from a can" version, you won't have to buy these at the store anymore.
Adapted from Bobby Flay's Grilling For Life
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Pickled Jalapeños
3 cups white wine vinegar
1 cup red wine vinegar
3 Tbs granulated sugar
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp cumin seeds
2 Tbs kosher salt
3 Tbs chopped fresh cilantro
10-15 jalapeños
1/4 cup sliced carrot "coins"

Place all of the ingredients (vinegar through salt) except the cilantro, peppers and carrots, in a medium pot on the stove over medium high heat and bring to a boil.  Allow the mixture to boil for 2 minutes, then remove and set aside for about 5 minutes.

Slice the jalapeños (being careful not to touch your face after touching the peppers**) and the carrots and place them into a clean jar.  Top with the cilantro. Pour the still warm vinegar over the peppers until covered, making sure to spoon the spices into the jar if you don't need all of the vinegar.  Cover and refrigerate for at least 24 hours or up to 2 weeks.

Liv Life Note:  Hot peppers have oils that will burn your if you touch any part of your face... consider using gloves, and wash your hands with soap after touching the peppers.  Definitely don't rub your eyes!

Liv Life Note:  We scaled Mr. Flay's recipe in half for our peppers and I only had about 6 to use, scale up or down as necessary.

Jalapeños
Seasonal Jalapeño Abundance!

43 comments:

  1. Dudette says I'm not ever allowed to make those, but I think I will because like your husband, mine loves these. I like the ingredients in the marinade too....I'm not a Bobby fan, but he does do things well. :)

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    1. I love Dudette!! Actually, Liv says she's not going anywhere near them and that she could "smell" the heat. She is NOT a spice fan!

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  2. Gorgeous colors, Kim!! I once had a problem with an overproducing pepper plant, never thought to pickle them! Perfect seasonal subject, love it!!

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    1. Thanks Jen!! I wish I had thought of it last year too...

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  3. Beautiful job Kim!!!! Love the images and that's such a cool glass container. I believe you have inspired me to go out and pick up a jalapeno plant!!

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    1. Thanks Stacey!! Someone gave me something in this jar and I've used to so many time!

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  4. What a great idea...really great colors and I can taste the freshness from here. I too love your glass jar. My favorite image is the one pouring the pickling solution on. Great job!

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    1. Kat.. .that's actually my favorite as well. Thanks!

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  5. how many half pints did this make?

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    1. Elizabeth... I actually reduced my liquids as I knew I wouldn't be able to eat a whole batch. So I had just one. But Bobby's recipe comes to about 4 cups of liquid, plus the peppers, so about 5 cups of contents??

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  6. This sounds wonderful!!!Love that you used green and red jalapeños!! It adds such a nice contrast of color!

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    1. My peppers are changing color so fast, there are about 30 more on the bush. And thanks!

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  7. What a fabulous recipe. I've only make a quick fridge pickle once or twice and this one is a keeper. I think it would be such a great snack to have on hand. I love spicy anything. Gorgeous photos, by the way!

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    1. Kelly, this is a first for me... but my husband is loving them! I've got a couple of recipes lined up to use them. Cornbread anyone??!!

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  8. Beautiful Kim! I have an abundance of peppers in my garden..so I am all over this idea of pickling my bounty ;)

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    1. Yay!! Next time I think I'd add even more carrots and maybe a bit of onion.

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  9. Those are gorgeous! :-) I'm really excited about planting chilies this year so I can can/pickle them for the year. Delicious. :-)

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    1. You're getting close to planting time!!

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  10. I would say you met the challenge Kim! Your photos are beautiful! I didn't think I'd be all that crazy about pickled Jalapeños but you've got me wanting them! :)

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    1. I've never really been a huge fan either, Chris, but these turned out way better than I thought! Really better than canned versions.
      And thanks!

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  11. G'day Kim,
    I LOVE Jalapeños, true!
    What a great way to make them stay around a little longer and love your photos too!
    Would love to join your Inspired Plate Blog Circle and help contribute in any way I can...
    Cheers! Joanne
    http://www.facebook.com/whatsonthelist

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  12. Beautiful pickled peppers my friend! I'd say the innocent plant purchase at the farmers market was subject to lots of good coastal sun gauging by the bounty stemming from it. And I adore the measure of cumin seed in the recipe. I'll have to try this only I'll need to run the whole canning enchilada to preserve the crop from my plants. Cheers from Nor Cal.

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    1. It's been occasional sun, Brooks! The grayest summer I think we've ever had, but that sun in the middle of the day makes it all OK.

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  13. My pepper plants just haven't kicked in yet. I need to find a good canned jalapeño recipe. I hate mushy jalapeños so I will give these a try. Photos are beautiful!

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    1. Thanks Debra... I've had plants that never kicked in too. This one has been fairly neglected, so I was somewhat surprised at his prolific crop. Maybe that's the secret?? :)

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  14. I love love LOVE pickled jalapenos. My mom makes them every year and I end up eating them all year round. Just grab a jay and put them on eggs, burgers, salads, anything!

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    1. I've never actually made them before and certainly didn't eat them right out of the jar!! My husband did though!

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  15. Beautiful! Your photos are always so crisp, clean, colorful.. and tempting! Perfect combination for a food photographer!
    I am not a huge pepper fan, but I LOVE stuffed peppers. Pepper poppers. yumm! Wonderful post Kim!!

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    1. Thanks Laurie!! You always make me feel loved!! XOXO

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  16. This looks lovely Kim! Jalapenos are one thing I have yet to pickle. I need to get on that!

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    1. Turned out pretty darn good!! And my plant is already full and ready for another batch.

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  17. OK, I'm definitely not a fan of heat but your photos are stunning, as always.

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    1. Thanks Anita! I am loving these mixed with other things, but my husband has been eating the straight out of the jar!

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  18. A good colorful pickles. Love the idea of pickling, just adds a tang to any dish it's added to.

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    1. Indeed... the flavor is a wonderful enhancement to all sorts of dishes!

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  19. WOW! thats look so good...I envy you Californians..we don't have much in the way of seasonal items way up here, that looks so good. :)

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  20. I notice you place them in the fridge after you are done putting them in the jar. Is there a way I can give them a hot water bath so I do not have to store them in the fridge

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    1. Lisa... I'm sure you can. I'm not well versed in the canning area, but I don't see why it wouldn't work!

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