Jalapeno pickles with pepper berries & ginger preserve in season summer jalapeno peppers with the strong pepper flavour of Australian indigenous spice pepper berries and sweetness of ginger. Pepper berries are an Australian indigenous ingredient that has a similar flavour to black pepper but are much stronger. They lend the brine and the pickles an extra hot kick and complement the milder jalapenos and sweet heat of the ginger.
The jalapenos used to make these pickles were in season for summer and the most gorgeous glossy green and I loved taking photographs of them in a vintage green glass bowl that has a textured base and on the BBQ of course, the glowing hot coals are so pretty and add a lovely smokey flavour to the pickles.
Inspired by Cornersmith, this recipe roasts the jalapeno peppers prior to pickling but I have added extra heat and sweetness to the brine with pepper berries and ginger because I am using the brine and the pickles to add to margarita cocktails. Inspired by the sweet-sour-hot flavours of Mexican paletas and the pairing of jalapeno and raspberry in an ice cream in the Flavour thesaurus I have been experimenting with pairing pickled jalapenos with raspberries, hibiscus tea and lime, the pepper berries and ginger add a depth and complexity of flavour.
These jalapeno pickles with pepper berries & ginger are amazing with tacos or burgers and in salads and salad dressings and incredible in a pickled jalapeno and raspberry margarita cocktail that makes use of both these gorgeous summer ingredients.
Jalapeno pickles with pepper berries & ginger
Print RecipeIngredients
- 250gms jalapeno peppers
- 175 ml white wine vinegar
- 1/8 cup coconut sugar
- 1/3 cup water
- ¾ teaspoon salt
- 6 pepper berries
- 8 ginger slices
Instructions
Prepare jalapenos by washing and then roasting on an open flame, either a gas flame with a metal grid over the top or a BBQ work well
Keep turning the peppers until they are charred or blackened on all sides
Set aside to cool down and once cool pierce each pepper with a sharp knife to allow the brine to enter inside the pepper
Meanwhile make your brine by adding the vinegar, sugar, water and salt to a medium saucepan and stirring over medium heat to dissolve the sugar
Prepare your jars by sterilising them - see Resources
Pack each jar with the ginger slices, pepper berries and jalapenos
Pour over the hot brine
Remove any air bubbles with a butter knife running it around the edge of the jar and gently banging the jar on the work surface on the work surface
Wipe rims with a clean tea towel and add the clean lids
Heat process for 15 minutes – see Resources
Store for up to 2 years – once opened store in the fridge and use within 6 months
Notes
Inspired by Pickled charred jalapenos Cornersmith: Salads & pickles (2017: 89). I used Lirah vinegar sourced from Cornersmith.
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