Grady Spears' Jose's Jalapenos
(Makes 3 Quarts)
pPickled jalapenos are always found on Mexican and Texas tables. We named this version after Jose Falcon's little restaurant in Bobuillas. Jalapenos are easy to grow in home gardens. One or two good plants will usually supply enough pickled peppers to last you a whole year.
- Ingredients:
- 30 jalapeno peppers (about 3/4 pound)
- 25 cloves garlic
- 2 carrots (about 1/3 pound), peeled and cut on the diagonal
- 1 red onion, peeled and cut into wedges
- 3 cups cider vinegar
- 2 cups pineapple juice
- 2 tablespoons whole peppercorns
- 2 teaspoons dried oregano leaves
- 3 sprigs thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- Directions:
- Place the jalapenos, garlic, carrots, and onion in a large bowl.
- Pour the vinegar and pineapple juice into a saucepan and add the peppercorns, oregano, thyme, bay leaves, and salt.
- Heat the minute to boiling.
- Pour the hot liquid over the jalapenos, stir to combine the ingredients, and place a plate or the pan itself on top of the peppers to keep them submerged in the hot liquid.
- Let cool to room temperature.
- Transfer the minute to a 2-quart with a lid.
- Set aside in the refrigerator for 24 hours before serving.
