I’m not a pickling person. I don’t have a pickled past. I love pickles, yet I have never pickled. My husband loves pickled herring. If I have no pickled herring or cornichons or capers, my fridge feels unbalanced. In September, when life ( or Robert ) gives you a lovely bag of peppers, make pickles! … or so I’m told.
I grew up near the penultimate exit off I-5 before you drive into Mexico. Pickled jalapeño compliments most Mexican food, so I was keen. I followed the recipe exactly and I suppose I wait.
Lucy packed the peppers with dill, pepper corns, garlic, onions, carrots, peppers and tried to make them look perty. I filled them with hot, bubbling vinegar mix and sealed them tight. I know I’ve not met prize winning pickledom, but I have high hopes that these beauties will taste nice next to some ground beef, cream and some Substance P.