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Nov 29, 2012

Pickled Jalapenos and Spicy Carrots

Fred:  A recipe? Really?
AMG:  Munching on spicy carrot sticks aids thinking about the big issues.

Warning: Cook at your own risk

-  Don't burn or cut yourself, and don't blame me.


4 ounces apple cider vinegar
2 teaspoons sugar
2/3teaspoon salt
7 ounces water
Stainless steel saucepan
Clean 16 ounce pickle jar with cover, washed, no need to sterilize.

Pickled Thin Sliced Jalapenos

6 green jalapeno peppers
- Wash, cut off stems, slice in half the long way, remove the seeds and white membranes. The seeds and membranes are edible, but are the hottest parts. Slice into very thin half-moons, the better to distribute in sandwiches.

Bring brine to a simmer, dissolve the sugar and salt. Add the sliced jalapenos, 30 seconds on medium heat. Spoon the jalapenos into the pickle jar, fill nearly to top with the hot brine. Place cover loosely on the jar 3 minutes to become hot. Tighten. Allow to cool. Refrigerate.

These are about half as salty, acidic, and sweet as the store product. For more heat, leave more of the white membranes attached to the green. Include some seeds in the brine for the most heat.

These must be refrigerated from the start, and will keep about 3 months. They are not safe for cupboard storage. Throw out if the brine becomes cloudy or if mold develops. This hasn't happened to mine.

Spicy Pickled Carrot Sticks


3-4 carrots (12 ounces)
- Wash, peel if you wish, cut into 1/4 inch thick spears and rounds to fit into your pickle jar.
1/3 teaspoon crushed red pepper flakes
- Add to the brine as you bring it to a simmer.

Follow the recipe for the jalapeno peppers, substituting the carrots. Simmer the carrots in the brine for 1-2 minutes if you like them softer. Adjust the sugar and red pepper flakes as you wish, and prepare as much carrot as will fit into the jar.

These must be refrigerated from the start. Treat like the jalapenos above.