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Found 2 results

  1. Here’s the recipe for the Pickled Red Onion that you’ve seen in some of my dishes. Pickled Red Onion: (Tweaked from Rick Bayless’s recipe and adjusted for 2 onions) 2 large red onions, sliced 1/4 inch thick 1 ½ cups fresh sour orange juice OR 1 cup fresh lime juice plus ½ cup fresh orange juice 2 tbsp. white vinegar 1 tsp. salt 1 habanero cut in half (If desired) Directions: Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 30 to 45 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 2 tbsp. white vinegar and 1 teaspoons salt. Add 1 habanero cut in half if you want a little heat. Cover and set aside until serving time. I use a Mandolin to slice up the onion. (Careful now! ) I used a large sauce pan as my bowl and boiled the water in it. I then put the onions in it and stirred them for 30 to 45 seconds. Dumped them into a colander and put them into a 1 qt. ball jar. Poured in the juice, vinegar and salt mixture and then added the Habanero and closed it up for a nice get acquainted rest. This is good for up to a month in the fridge and goes great with all kinds of dishes.
  2. 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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