Pickled Jalapeños
A refrigerator pickle in a 1:1 vinegar and water brine. Ready in a day, keeps two months.
CondimentCourseServed alongside rather than in a dish — added by the eater, to taste, at the table.CrispTextureFractures cleanly under the tooth with an audible snap.MexicanCuisineMesoamerican cooking built on nixtamalised corn, dried and fresh chillies, and toasted aromatics ground into sauces.PicklingTechniqueSubmerging in an acidic liquid. As a technique this is about the brine ratio, aromatics and steep time.+3