❤️PDF⚡️ Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]

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A C o o k b o o k
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Pitmaster Recipes, Techniques, and Barbecue
Wisdom A Cookbook
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Pitmaster Recipes, Techniques, and Barbecue
Wisdom A Cookbook
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Description
Pickled Jalapenos Prep time 10 minutes Cook
time 5 minutes, plus 10 minutes cooling and a
1-day cure This might be the most-used pickle in
our kitchens. We use them in eggs, salsas,
sandwiches, Micheladas (see page TK), slaws, and
on pretty much anything else we can think of.
Its best to always have a batch in your
refrigerator. Yield About 1 quart (946 ml).
Method Place the sliced jalapeños in a
quart-sized (946 ml) Mason jar and set
aside. Combine the remaining ingredients in a
saucepan over medium-high heat. Bring to a
boil, stirring occasionally, until the kosher
salt and sugar have dissolved. Remove the brine
from the heat and let it sit for 10 minutes. Pour
the brine over the jalapeños, making sure they
are entirely covered by brine. Let cool to room
temperature, cover, and refrigerate
overnight. Storage Cover and refrigerate for up
to 3 weeks. Ingredients 40 jalapeños, cut into
1?8-to ¼-inch (3 to 6 mm) rings 2 cups (475 ml)
white vinegar 2 cups (475 ml) water 3
tablespoons (42 g) kosher salt 2 teaspoons
granulated sugar 1 large clove of garlic, peeled
and smashed 1 teaspoon mustard seeds 1 teaspoon
ground black pepper 2 bay leaves ¼ teaspoon
dried thyme