I made this recipe up when I was working at Front Page Dupont. There had been a mis-order that wasn't caught until a couple of days late and we were sitting on a case, around 30 pounds of jalapenos. In a good week we would normally use around 8# so we needed to find a way to use em without them going bad. A great way to deal with overflow in the restaurant is pickling or preserving.
I love pickling vegetables because you can retain the crunchy texture but impart any number of flavors. I decided to use honey as the sweetener, and rice wine vinegar as the base. The end result was a sweet spicy jalapeño, that is reminiscent of movie theater jalapenos.
Since then, I have been making them at every restaurant I have worked at, and normally they are incorporated into various menu items.
Ingredients
Honey 1/4 cup
Rice Wine Vinegar 1 1/2 cup
Water 1 cup
Black Pepper, whole 1 T
Garlic Cloves, whole 8 ea
Salt 1 T
Crushed Red Pepper 1 tsp (optional)
Bay Leaves 3 ea
Jalapenos 1-2#, depending on size
Jar and Lid 1 ea
Method of Procedure
Slice all jalapenos and place them in the jar of appropriate size.
Bring all ingredients to a boil.
Pour boiling liquid over the jalapenos, ensuring that you cover the peppers.
While still hot, put the lid on top and seal. Let cool and place in refrigerator. They will last a very long time.
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