Observed each year, November 14 is recognized as National Pickle Day. While the national holiday focuses on pickles as a noun – kosher, bread and butter, dill, etc. – at The Fort, we celebrate it as a verb. One of our favorite ways to pickle is Holly Kinney’s, Proprietress of The Fort, recipe for pickled jalapenos. Pickled jalapeno peppers make the perfect topping, mix-in or side dish for any meal, as well as a delicious appetizer (see stuffed jalapeno recipe below).
What you’ll need:
- 1 lb. small-medium fresh jalapenos (about 15)
- 3 ½ cups cider vinegar
- 1 ¾ cup water
- ½ cup sugar
- 2 ½ tsp. salt
- 2 ½ tsp. sesame oil
- 1 tsp. pickling spice
- ¾ cup coarsely chopped yellow onion
- ¾ cup coarsely chopped carrot
- 3 cloves garlic, peeled whole
Rinse the jalapenos and trim the woody ends from the stems (unless you plan to stuff them).
In a six-quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapenos, onion, carrot and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
While still hot, transfer the jalapenos and pickling juice to a sterilized three-quart jar. Cover tightly and refrigerate for at least one week before using.
At The Fort, we take our fresh pickled jalapenos and stuff them with mango chutney and peanut butter. This staple menu item is a customer favorite.
What you’ll need:
- 1 lb. Fort-style pickled jalapenos
- ¾ cup peanut butter (smooth or chunky)
- 2 tbsp. mango chutney
Slice the pickled jalapenos in half lengthwise, not quite all the way through, leaving the two halves attached at the stem. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter and mango chutney. Stuff the chiles with the peanut butter mixture and press the halves together. Arrange the stuffed jalapenos on a platter and serve.