Happy Valentine’s Day Eve. Now, have you ever a smelt a ferment that’s gone wrong? No? You lucky thing. In my ambition to give A. something homespun in a jar for his birthday, I attempted to ferment some butternut squash. Something went wrong. Luckily, the fantastic Annie Levy (do pay a visit to her excellent blog, http://kidschanceofne.org/mission/ Kitchen Counter Culture) came to the rescue with suggestions for how I could correct this terrible state of affairs including an emergency recipe for quick jalapeño-style peppers. I amended the ingredients slightly and the result is delicious – hot and sweet and vinegary. And it looks good in a jar. Thanks, Annie!
These peppers make a super gift. If you’re looking for a last minute little something to brighten up somebody’s Valentine’s Day, these are easy to chuck together in half an hour.
Speaking of gifts, here’s a little something I wanted to share: Michael Pollan’s book Cooked has been made into a four-part documentary series. Each episode will consider the relationship between cooking and one of the natural elements. The first episode considers cooking with fire and you’ll be able to watch it on Netflix from Friday 19 February. The trailer is cracking – check it out on YouTube buy provigil thailand here. Also, this (i.e. Michael nailing it again):
“Is there any practice less selfish, any time less wasted than preparing something delicious and nourishing for the people you love?”
No, there’s not. Happy Valentine’s Day.
This recipe is based on an All Recipes recipe which you can find here.
Choosing chilli peppers
I’m fairly confident that the chilli peppers I used were not actually jalapeño peppers. However, they are very tasty and certainly pickle well. I used two types of peppers. I call them thin, small green and large red. Thin, small greens are far less spicy than large red. I popped a large red straight from the jar and had to drink four glasses of milk to wash away the heat.
- 180ml cider vinegar
- 250ml water
- 4 tbsp clear runny honey
- 1 tbsp salt
- 1 garlic clove – peeled and crushed
- 300g chilli peppers – chopped into rings
- Pop the water, vinegar, honey, salt and garlic into a saucepan over a high heat. Bring the mixture to a boil and then add the peppers.
- Remove the pan from the heat and leave the whole lot to cool for 10 minutes or so.
- Transfer the peppers to a sterilised jar and pour over the liquid. Pop a lid on and refridgerate until needed.