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  1. My garden is overflowing with jalapeno peppers. And coincidentally my stock of pickled jalapenos peppers is dwindling. So, time to make some more. The bonus is my recipe for pickled jalapeno pepper martinis. They go down well on a summer evening. Everyone who has had these peppers and or the martinis really likes them. I like to store them in ex-pickle jars. The secret is to leave them alone in the fridge until almost all the peppers sink to the bottom of the jar. It does not take all that long. The peppers are great on almost anything especially on nachos or pizza . Just drain and enjoy. The juice is also great as a seasoning on a lot of foods (or in martinis for that extra zing). I hope you enjoy these recipes also. PICKLED JALAPENOS 1 pickling-type jar that can hold about 3 cups (24 oz) liquid 2 cups vinegar (5%) 1/4 cup water 2 Tablespoons + 1 teaspoon kosher salt 3 garlic cloves 1/4 to 1/2 a medium onion cut into several pieces Thinly sliced jalapeno peppers (approximately 1/8 inch thick slices), about 20-25 small/medium peppers 1 teaspoon mixed pickling spice 1 or 2 red whole “cayenne peppers” (optional) Canning funnel (optional) Combine vinegar, water, kosher salt, garlic cloves, onion pieces and pickling spice in a small saucepan. You want fairly salty vinegar but not brine saltiness. Bring to a boil. Boil long enough to dissolve salt and soften onions and garlic, approximately 3-5 minutes. Fill jar mostly full with thinly sliced green/red jalapeno peppers (and optional whole cayenne pepper), leaving approximately 1 inch of head space at top of jar. Using the funnel, pour boiling mixture over the peppers in the jar until full. Cover with lid. Let jar come to room temperature. Store in refrigerator until peppers “sink” to the bottom. Enjoy! Keep in fridge when not using. Vinegar and/or salt can by optionally be added as original liquid is used up to keep peppers covered in solution. TO MAKE THE PICKLED JALAPENO PEPPER MARTINI: Add 3 to 4 ounces of vodka or gin into shaker. Vermouth to preference. Add pickled jalapeno juice to taste – consider about 1/8 or less of jigger to start ( if you like a “dirty” martini use about that amount of the pickled jalapeno juice to start). Shake vigorously over ice until extremely cold. Serve in martini glass. Garnish with pepper pieces.
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