Candied Jalapeños

© Katherine Stetson

Superb on everything, even ice cream!

This is less a recipe and more a ratio of two simple ingredients, embellished with bits of fun.

  • Pickled jalapeños
  • Sugar
  • Roasted red peppers, diced
  • Lime zest

The ratio of Jalapeños to sugar is 1:.75. Combine in a bowl and stir. Add as much roasted red peppers and lime zest as you like, or skip them entirely.

Place mixture in a jar, cover, and refrigerate for 24 hours.

Better Bread ‘n Butter Pickles

© Katherine Stetson

This is a quick pickle and requires no canning equipment. For a spicy version, add a teaspoon of Asian garlic-chili paste!

Makes approximately one pint:

  • 1 long English cucumber
  • 1 tablespoon sea salt
  • ½ small onion
  • ½ cup sugar
  • ½ cup white vinegar
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • ¾ teaspoon mustard seeds
  • ½ teaspoon celery seed
  • 1/8 teaspoon turmeric

Leave the skin on the cucumber. Slice the cucumber and onion by hand or in a food processor fitted with the 1/8 inch slicer. Place the sliced cucumber and onion in a bowl and toss in the salt. Cover and refrigerate for one hour.

Rinse the cucumber and onion slices thoroughly under cold running water, drain well and return to the bowl.

In a small saucepan, combine the remaining ingredients and heat to a boil, stirring to dissolve the sugars. Pour the mixture over the cucumber and onion slices and stir gently. Cover and leave at room temperature for one hour.

Pack the pickles into a pint jar and let steep in refrigerate overnight.

British Bread and Butter Pickle Chips

© Katherine Stetson

These pickle chips aren’t just sweet and sour – they’re also spicy!

For 5-6 pint jars:

  • 10 cups cucumber, peeled and thinly sliced
  • 4 medium yellow onions, thinly sliced
  • ½ cup sea salt
  • 3 cups cider vinegar
  • 2 cups brown sugar
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon garlic chili paste (found in the Asian section of the supermarket)
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

The cucumbers and onions are most easily sliced with a food processor.  Assemble layers of cucumber, onions and salt in a large bowl.  Fill with water to cover and let sit for 1 hour.  Drain and rinse thoroughly when ready to add to the vinegar mixture.

In a large stockpot, combine vinegar, sugar and spices and simmer for 30 minutes.  Scoop out the mustard seeds (if desired) with a slotted spoon and discard.  Add rinsed cucumbers and onions and boil for 5 minutes.

Pack mixture into sterile pint jars, leaving half-inch head room.  Wipe rims of jars and seal.  Process (covered) in a boiling water bath for 20 minutes.

Copyright © Katherine Stetson, all rights reserved.