This week I harvested two of the chile varieties we grew this season here at Struan Farm: serranos and jalapeños. Serranos are good grilled, while jalapeños can be used fresh or pickled. The Asian "Wild Fire" chiles I cook with most often are still ripening to red, after which they'll be picked and frozen for later use.
Since we use pickled jalapeños with fish tacos, I decided pickling was the way to go with our harvest from one plant. There's an easy recipe in The Modern Preserver, kiwi Kylee Newtown's recent book. Equal parts of apple cider vinegar and water are put in a pot with 1 1/2 tablespoons of sugar per 600 mls. of liquid and brought to a simmer, making sure the sugar is dissolved. In the meantime cumin seeds, bay leaf, salt and pepper are put into the bottom of a warm, sterile jar, on top of which are layered the sliced jalapeños. The hot pickling liquid is then poured into the jar before sealing.
The jar will keep for four weeks out of direct sunlight, it must be put into the fridge once open. I'd be tempted to grow more jalapeños if they'd keep longer pickled, but there are only so many one can eat in four weeks!
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