This past summer, my mom gave me a huge bag of fresh jalapenos she'd grown in her garden. Being a lover of pickled jalapenos, I found this recipe. Chef John has never let me down (I love all of his recipes!) so this is the one I chose. I will admit, I had some trepidation over the addition of oregano, but I'm so glad I left it in. The oregano added just a little touch of flavor that made these rings special. I washed and sliced all of the jalapenos, leaving all of the veins and seeds in, as I like em' hot. I then cleaned the garlic cloves and gave them a rough chop, leaving them in fairly large chunks. As other reviewers did, I simply dropped the garlic in the bottom of the jar, then loaded the jalapeno rings on top, leaving about 1 1/2 inches of clearance from the top of the jar. After cooking my vinegar mixture, I poured it into the jar, just covering the jalapenos. I left them on the counter to cool for about an hour, then popped them in the fridge. I was so excited to try them, that I only waited about 3-4 days before breaking the seal. Holy moley, were those puppies HOT!!! So, I put the lid back on and popped them back in the fridge. After about 2 weeks, the sugar, true to form, had calmed the heat down. I have since bought another batch of jalapenos at the grocery and made another couple jars since the first jar was gone in like 4 days. What an incredible recipe. Chef John does it again! Make these NOW and don't change a thing about this recipe!
Was this review helpful?
1 user found this review helpful
This past summer, my mom gave me a huge bag of fresh jalapenos she'd grown in her garden. ...