Pickled Roasted jalapeños
In my opinion, roasted vegetables are delicious. The flavor changes so much. For bell peppers, it brings out the sweetness in them, for jalapeños, it mellows out the spice and gives them a sort of smokey flavor. Roasted zucchinis are also delicious, especially topped with grilled onion and melted cheddar cheese (I strongly recommend trying that combination). Pickling roasted jalapeños brings removes most of the spice and leaves a nice tangy taste combined with a distinctive jalapeño flavor.
Preheat the oven to 400 degrees fahrenheit
Cut jalapeños in half lengthwise and remove all of the seeds. If you would like to make the pickles more spicy, then leave in some or even all of the seeds.
Place the jalapeños rounded side up on a baking sheet and place in the oven for ten minutes
Take the jalapeños out of the oven and flip them, so that the rounded side is facing the baking pan. Keep in the oven for another ten minutes
Upon removing the jalapeños, they should be slightly charred
Slice the jalapeño into smaller pieces
Place in a jar and add some sliced garlic (In my family, we believe that almost everything tastes better when you add some garlic)
Make the brine: combine (1/2 cup) water, (1 tablespoon) salt, (1/2 cup) vinegar, and (1/2 tablespoon) sugar in a sauce pan and heat to a boil. Remove from heat and let cool
Pour the brine over the jalapeños
Seal the jar
Let set in the fridge for a few days
Enjoy!
These jalapeños were absolutely delicious. I think they would make a great addition to a salad or to a sandwich. Removing all the seeds removes all the spice of the jalapeños, so for those who cannot handle spice, you can enjoy the flavor of jalapeños without worrying about spice!
