Pickled Jalepenos
Author: Wyatt Brege
Ingredients:
- 8 Quart Sliced Jalepeno
- 1/2 Gallon Water
- 1/2 Gallon Apple Cider Vinegar
- 1 Cup Sugar
- 1/2 Cup Kosher Salt
- 6 ea Dry Bay Leaves
- 2 oz Black Pepper Corns
Directions:
Slice the jalapenos with the mandolin and place in 8 Quart container. In a 6 Quart pot, bring the rest of the ingredients to boil. At boil, directly transfer the pickling liquid into the jalapenos through a chinois.
Notes:
When slicing jalapenos on the mandolin, be careful. Use the 1/8" setting. Wear gloves and do not touch your face. If you do not wear gloves, treat hands with 1) cold water and soap, 2) lemon juice, 3) olive oil. If burning continues, try soaking your hands in milk or applying topical cooling cream such as Cortisone.