We visited a restaurant recently in the OKC area and were treated to some beer-pickled jalapenos that accompanied some delicious white bean dip. I decided then and there that I would replicate all parts of that appetizer.
Since the jalapenos are just starting to produce, I experimented with my first batch. This recipe is modified from the Bourbon Pickled Jalapenos I posted four years ago. I would highly recommend this recipe as well if you have an over abundance of peppers this summer.
Beer-Pickled Jalapeños
These are a “quick pickle” and are not processed. Make sure you store them in your refrigerator.
Ingredients
- 1 lb. jalapeños, sliced
- 1 1/4 c. apple cider vinegar
- 1 c. beer (I used an IPA.)
- 1/3 c. honey
- 1 t. sea salt
- 1 t. brown mustard seeds
Instructions
- Divide jalapeño slices between two pint jars.
- In a medium saucepan, combine vinegar, beer, honey, salt, and mustard seeds. Bring to a boil; then simmer for 5 minutes.
- Pour hot liquid over jalapeños and seal jars with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)
Yield: 2 pint jars
I actually like this version more than the Bourbon Pickled Jalapenos. The current recipe is not quite as sweet. We gifted one pint jar to a friend who sent over some of his surplus peppers. All that have partaken of these sweet-heat morsels deem them delicious. I have made three batches thus far this summer.
My next post will incorporate jalapeños into a sweet dish, taking it over the top. Intrigued? Stay tuned.
For more information on the restaurant review that inspired this recipe (and hopefully an upcoming bean dip), see below.