What you'll need: A pot and a jar… also:
- 1. Combine the vinegar, water, salt, sugar, garlic, and peppercorns in the pot. Bring to a boil.
- 2. Slice the jalapeños thin and put them in the jar.
- 3. Pour the boiling brine over the peppers. Let cool, then refrigerate. Keep about a month.
Recipe by Nadav Ben Jacob
Nadav is a trained chef and has worked at several establishments around Toronto, including Giulietta, NL Ginzburg, and other popular dining destinations.
What else?
The jalapeño's hometown: Xalapa, Mexico
Wikipedia >Pickling as preservation — 4,000 years of history
Britannica >The Scoville scale and how heat is measured
Healthline >
