Often times I feel as if I am chasing the “high” of a spicy meal. More times than not I find myself craving a hefty touch of spice added to or incorporated into everything I eat. The only exception being breakfast, as I’m a huge sweets fan in the morning, always opting for fruit, juices, smoothies or raw desserts as my go to power breakfast. Although, there is always room for ginger in my juice and smoothie glass! Ginger and all, I just love starting my day off sweetly but for the rest of the day where is this urge to spice every meal up coming from? Is it all a love affair with a particular taste I’m after? I can’t help but feel it means something more…
What is it about spicy food that I’m so drawn to? Most of the time it feels as if my body is requesting the spice over my mind or cravings. After doing some exploring of web articles I discovered that the spiciest foods come from the warmest climate regions, because spices are natural antimicrobials. Food-borne pathogens and parasites are more prolific in warmer climates, and spices can kill or inhibit their growth. Could this be why I’m constantly craving that reinvigorated, nostril cleansing, eye tearing, tongue ignited effect that comes from consuming spicy foods? Perhaps it’s the climate, perhaps its parasites but I like to believe that it’s because it’s so darn delicious and beneficial for my body and soul, and in the end if it helps ward off parasites then it sounds like spice is also great for the mind too. Worry free-medicinal cuisine, don’t mind if I do!
Come lunch and dinner time when that spicy passion comes over me I feel perplexed as to what to create which shamelessly results in me putting Sriracha or salsa on everything in sight, but there is truth to that vintage saying “variety is the spice of life”. Which is exactly why I saught out how to pickle my own jalapenos. Let’s face it, constantly putting Sriracha on everything really does begin to make every dish taste the same, and sometimes a gal can use a little extra spice in her life, I mean plate!
So if you too are looking for a simple solution to spice up your dishes, I encourage you to try this simple and delicious pickled jalapeno recipe. Making it as flavorful as you desire by experimenting with herbs and spices during the pickling process.
Can’t wait to hear how you add your own spice and flava to this recipe!
- 1 pint sliced jalapeños (seeded if you want less spice)
- 1 cup apple cider vinegar or organic distilled vinegar
- 1 cup water
- 1 tbsp peppercorns (I used red ones from my last harvest)
- 2 bay leaves
- 3 cloves of garlic, lightly pounded
- 2 tbsp grey sea salt
- 1 tbsp raw cane sugar
- 3 spring onions (sliced)
- 1 leek (sliced)
- 1 peeled carrot (sliced)
- Pack the jalapeños, leeks, and spring onions in a glass jar
- In a saucepan, add the rest of the ingredients and simmer for about 5 minutes
- Pour the hot pickling liquid over the jalapeños and let it rest for a few hours
- For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days
- Keep refrigerated for up to two months