Pickles Pickles

There are two types of pickling styles.

Hot Pickling-which you get to eat right away (best if you can’t wait for anything in your life!)

&

Cold Pickling-which you have to be more patient for because they take a few days to be fully pickled.

These are just styles, you can apply these techniques to anything you are pickling.

Ingredients:

Hot Pickle (Taqueria Jalapeños)

1 pound jalapeño (sliced)

1 yellow onion ( peeld and chopped into chunks)

4 carrots (peeled and sliced)

16 ounces distilled vinegar

12 fresh garlic cloves

3 bay leaves

3 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoons dried oregano

canola as needed

Procedure:

1. Add a half cup of canola oil to a sauce pot and turn the heat to medium-low heat.

2. Start by adding the jalapeños and sweat until the color has begun to change and is not vibrant green.

3. Add carrots, onions, and garlic and sweat until semi tender.

4. Add salt, black peppercorns. bay leaves, oregano, and vinegar.

5. Simmer on low until everything is tender but is not super soft and mushy, you still want some texture to the vegetables.

6. Pour into a heat proof container and cool at room temperature.

7. You can eat these right away! Damn You are hella impatient aren’t ya!

8. They will last up to a month in the fridge.

Cold Pickle (Bread and Butter Pickles)

6 pickling cucumbers sliced (these are smaller and have thicker skin)

1 cup apple cider vinegar

half cup distilled vinegar

1 cup white sugar

1 teaspoon kosher salt

1 teaspoon ground tumeric

1 teaspoon celery seeds

1 teaspoon yellow mustard seeds

Procedure:

1. In a pot bring everything up to a boil for 2 minutes until sugar has dissolved.

2. Cool down at room temperature.

3. Place sliced cucumbers into a jar and cover with the pickling liquid.

4. Place into the fridge and allow these pickle over the next few days. This will take 3-5 days to be fully pickled and full flavored. I know you don’t know how to wait for anything. But for this you absolutely will!

5. They will last up to a month in the fridge.

Use the Hot Pickles in this recipe to top tacos, burritos, and sandwiches

Use the Cold Pickles in this recipes to eat with smoked BBQ, fried chicken, or even sandwiches.