How much time do you have? Lunch for today? Otherwise, here's a pickling recipe I use...
...when I have a large crop.
This recipe is also from the Williams-Sonoma
Mexican Favorites cookbook. It is the best
of any recipe I've tried for pickling
peppers.
Chiles Jalapenos en Escabeche
1 Tbsp. vegetable oil
2 lb. fresh jalapeno chilies
1 large onion, thinly sliced
1 head of garlic, cut in half vertically and
loose outer peel removed
2 large carrots, peeled and thinly sliced (I
use more, maybe 3 to 5)
3 cups distilled white vinegar
1 cup water
3 rounded Tbsp dried (mexican) oregano,
crumbled
1/4 cup firmly packed dark brown sugar
salt
pepper, freshly ground
In a large saucepan over medium heat, warm
the oil. Add the chilies, onion, garlic and
carrot and saute until tender-crisp, about 1
minute. Add the vinegar, water, oregano,
brown sugar and salt and pepper to taste and
bring to a boil. Remove from the heat,
cover and let cool completely before serving.
To store, pour into glass jars and cover
tightly. The pickled chilies can be
refrigerated for up to 3 months.
Makes about 8 cups.
Enjoy!
