I am a spice fiend through and through, and my newest obsession is making homemade pickled jalapeños. The following recipe is my favorite when it comes to pickling red onions, and I’ve found it’s equally delicious when pickling jalapeños and habaneros (and I’m actually having to resist the urge to eat them straight out of the jar!).
- 2 tubs of Trader Joe’s fresh jalapeño peppers
- 8 fresh habanero peppers (optional)
- 2 shallots
- 2 cups red vinegar
- 1 cup white vinegar
- 1 cup sugar
- 1 cinnamon stick
- 10 cloves
- 2 bay leaves
- 2 star anise
- Dash red pepper flakes
1. Mandolin peppers and shallots into thin rings (thickness depends on personal preference).
2. Blanch peppers in a saucepan of boiling water for 2 minutes. (I divide my recipe into halves, boiling one pot of plain jalapenos and one with a jalapeño and habanero mixture. Note – beware of the fumes generated during this process, I opened my kitchen window and turned on my ceiling fan and stove extractor to minimize their impact!). Drain in colander.
3. In a separate saucepan, combine the vinegar, sugar and spices while the peppers are blanching. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
4. Add blanched, drained peppers to the vinegar mixture. Simmer for 1 minute.
5. Transfer to a glass jar or jars, and let cool before sealing and refrigerating. Will keep for several weeks refrigerated.
Dress: Betsey Johnson (old)
Lips: Anastasia Beverly Hills Liquid Lipstick in Party Pink mixed with Dusty Rose
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Belt: Pinup Couture Sabrina dress belt