With my first batch of pickles done, I knew I had opened the flood gates for a barrage of new pickling endeavors. I always have store-bought ones in my fridge, so I was excited to see what they would taste like making them at home.
After the Carolina Reaper cukes – it had to be a pepper. And I put pickled jalapenos in everything, so it was a natural next step.
I knowingly overdo it with garlic. So my pickled vegetables will probably always have a heavy garlic vibe going on – including these jalapenos.
The other pickling ingredient I wanted to try out was mustard seed. Black peppercorns are a necessity according to what I read online – but I love mustard flavor, and figured that extra spicy punch might jive with the jalapenos. It did. I want to slowly try new pickling spices as I go – to be able to see what each spice does for the batch. If I added too many at once, I don’t know that I’d be able to taste what each spice is doing to the brining liquid.
Mustard seed added a complex flavor. A little bit like what you’d taste with cornichon – which automatically made me think of pickled vegetables you’d find on a cheese plate.
I also upped the brininess of the pickling liquid here – adding more vinegar, salt and sugar. It helped pickle the jalapenos a bit quicker, I think, and the flavor was punchier. Not everyone is a fan of the brine factor, but for those who are, this ups that yummy sour factor that only vinegar can give you.
Next vegetable to pickle? Who knows. It’ll probably come to me when I’m least expecting it. But I do have a very large, stalky ginger root in my pantry right now… 😊
I N G R E D I E N T S
Makes 1 32. oz jar of pickles.
- 6 jalapenos, tops removed, cut into slices
- 1 tablespoon mustard seeds
- Small handful of black peppercorns
- 10 cloves garlic, crushed
- 10 stems parlsey leaves
- 2 cups water
- 1 cup white distilled vinegar, plus 1 / 4 cup
- 1 tablespoon salt, plus 1 teaspoon
- 1 / 2 tablespoon sugar, plus 1 / 2 teaspoon
D I R E C T I O N S
- Heat the water, vinegar, salt and sugar until the salt and sugar is dissolved. Let the pickling liquid cool.
- Put the jalapenos, peppercorns, mustard seeds, garlic and parsley in a large mason jar. Pour the cooled pickling liquid over the jalapenos and other ingredients. Seal the jar, and put in the fridge to pickle for 5 to 7 days.