Pickled Jalapenos

Pickled Jalapenos

Attention, spice lovers! It has come to my attention (via a New Orleans bookwoman friend) that there is a better, cheaper way to supply yourself with unlimited pickled jalapenos.

Simply buy fresh jalapenos, slice, and jar in white vinegar. Store in fridge. Tada! That’s it. Hubs was afraid that leaving the seeds in was going to result in scorched tongues, but turns out the vinegar must dampen the burn factor, because they’re really not that hot—I would put them in the same category as your average “medium” salsa.

The best part about making these is that they retain an excellent crunch factor.

Here they are on my lunch from yesterday, also featuring roasted chickpeas using Penzey’s taco seasoning mix. Yum!

Roasted chickpea tacos

In other news, I’ve discovered some new-to-me podcasts lately: Mystery Show and Grownups Read Things They Wrote as Kids, both wicked excellent. Also re-read Edward Eager’s classic Half Magic –so fun! And currently re-reading Pat Hutchins’ The Mona Lisa Mystery. It’s out of print but I found a library discard available online.

Hope you’re having a great summer. As usual, mine is a little busier than I’d anticipated, but it’s going well. Hope to see you here again before long.

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