My F&W
quick save (...)

Pickled Jalapeños

  • SERVINGS: Makes 1 Quart
  • MAKE-AHEAD
  • VEGETARIAN

One Christmas season, Emeril Lagasse came upon a silver martini shaker and handblown glasses at a New Orleans antiques store. He bought them, added a jar of his pickled jalapeños and created the perfect martini ensemble for a friend who loves the classic cocktail.

  1. 1 1/2 pounds jalapeños, stems removed
  2. 1 quart distilled white vinegar
  3. 12 garlic cloves
  4. 6 bay leaves
  5. 2 tablespoons kosher salt
  6. 1 tablespoon black peppercorns
  1. Bring all of the ingredients to a boil in a saucepan. Simmer over low heat until the jalapeños are very soft, about 15 minutes. Remove from the heat and let steep for 30 minutes. Discard the bay leaves and pour the jalapeños and their liquid into a 1-quart canning jar. Let cool to room temperature. Refrigerate for up to 1 month.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.