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.
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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.
