Sun Cured Pickled Jalapenos

July 27, 2008

Sun Cured Pickled Jalapenos

Lorraine Glazar, Tucson CSA

These are excellent in nachos, on pizza, etc. or just eaten straight out of the jar. Not vinegary like most pickled jalapenos.

1 cup jalapenos, sliced
1 tablespoon. Coarse salt
1 teaspoon cumin seed
1 tablespoon mustard seed
½ cup canola oil
1 teaspoon chopped fresh ginger
2 tablespoons fresh lemon juice

Sprinkle sliced jalapenos with salt, toss and let sit for 10 minutes. Toast the cumin and mustard seeds on a hot skillet, stirring constantly, for a couple of minutes or until seeds just start to crackle and “pop”.

Heat the oil to 375°; remove from heat and stir in ginger. Let sit for 2 minutes, remove and discard ginger. Stir in jalapenos, seeds and lemon juice and pack into sterilized jars.

Set jars in sun for 5 days, shaking a couple of times a day. Store in ‘fridge.

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