{"id":43988,"date":"2014-09-03T08:23:44","date_gmt":"2014-09-03T15:23:44","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=43988"},"modified":"2014-08-29T11:25:25","modified_gmt":"2014-08-29T18:25:25","slug":"pickle-it","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=43988","title":{"rendered":"Pickle It"},"content":{"rendered":"<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/imgres.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43991\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/imgres.jpg\" alt=\"imgres\" width=\"301\" height=\"168\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/imgres.jpg 301w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/imgres-300x167.jpg 300w\" sizes=\"(max-width: 301px) 100vw, 301px\" \/><\/a><\/p>\n<p>I had some free time and our garden was exploding&#8230;I decided to make good use of my time and take care of all those jalapenos! We planted 18 plants this spring. I know, that sounds like a lot, right? Yeah, it kind of is a lot. Michael panicked though. Last year we had a bunch of jalapeno plants and we ate poppers and pickled the jalapenos and gave a bunch away. Mid-winter we actually ran out of our pickled jalapenos (which has never happened before). So Michael was determined not to run out this time. Hence the 18 plants (and the <a href=\"http:\/\/www.110pounds.com\/?p=43657\">one random plant<\/a> that turned out not to be a jalapeno).<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-43994\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo5-768x1024.jpg\" alt=\"photo\" width=\"695\" height=\"926\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo5-768x1024.jpg 768w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo5-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo5.jpg 1536w\" sizes=\"(max-width: 695px) 100vw, 695px\" \/><\/a><\/p>\n<p>I picked a bunch of peppers and a few of the ripe tomatoes. I learned my lesson from last time I cut up the peppers. I used latex gloves this time! I ended up using the following recipe as just a guide. I think I tripled it because I had over 2 pounds of peppers. And that&#8217;s not even all the peppers! There are still tons out on the plants. Here is the recipe:<\/p>\n<div class=\"easyrecipe\" data-rating=\"#rating#\">\t<link itemprop=\"image\" href=\"http:\/\/www.110pounds.com\/wp-content\/plugins\/ziplist-recipe-plugin\/zlrecipe-placeholder.png\" \/>\n<div class=\"item ERName\">Pickled Jalapenos<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERSummary summary\">From: http:\/\/www.simplyscratch.com\/2013\/05\/easy-homemade-pickled-jalapenos.html<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">15 large Jalapenos, stems trimmed {discarded} and sliced<\/li>\n<li class=\"ingredient\">2 Garlic Cloves, smashed and peeled<\/li>\n<li class=\"ingredient\">1 cup Distilled White Vinegar<\/li>\n<li class=\"ingredient\">1 cup Filtered Water<\/li>\n<li class=\"ingredient\">4 tablespoons Sugar<\/li>\n<li class=\"ingredient\">2 tablespoons Kosher Salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.<\/li>\n<li class=\"instruction\">Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.<\/li>\n<li class=\"instruction\">Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you&#8217;ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.<\/li>\n<li class=\"instruction\">I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.<\/li>\n<li class=\"instruction\">Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1311<\/div>\n<\/div>\n<p>I&#8217;m excited to try these jalapenos because I think doing it this way (instead of just putting them in a jar with vinegar in the fridge for months) is much faster. I imagine these babies will be ready to eat soon! Look at these&#8211;the color was already different than the way we usually pickle them. I used a ladle to get the liquid and pepper rings into a big jar.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-14-e1407967427710.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43996\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-14-e1407967427710.jpg\" alt=\"photo 1\" width=\"515\" height=\"687\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-2-13-e1407967795468.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-43997\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-2-13-e1407967795468.jpg\" alt=\"photo 2-1\" width=\"500\" height=\"667\" \/><\/a><\/p>\n<p>In the jars with the liquid and peppers are some peppercorns and crushed garlic cloves. I tried to put as many of the jalapeno seeds in there as I could. I let the jar cool before sealing it and putting it in our spare fridge. I planned on testing them every week or so until I know they are ready to eat. Who knows, maybe they will be ready right away. We&#8217;ll see!<\/p>\n<p>The peppers didn&#8217;t take much time so I decided to try my hand at pickling some other things. Next up: red onion. This is something I&#8217;ve wanted to do for a really long time. I absolutely LOVE pickled things. No matter what it is, if it&#8217;s pickled, I&#8217;ll like it.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-1-12-e1407968009455.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-44000\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-1-12-e1407968009455.jpg\" alt=\"photo 1-1\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p>The recipe I found was for quick pickled red onion&#8211;which was perfect because I didn&#8217;t want to pickle it and can it for real, I just wanted a quick version that could go in the fridge and be ready soon. This recipe claims to be ready within a few hours of making them. I doubled the recipe for the onions because when I weighed them on my food scale it was closer to 12 ounces instead of 5 ounces like the recipe says.<\/p>\n<p>[amd-zlrecipe-recipe:114]<\/p>\n<p>I&#8217;ve never par-blanched something before but it was super easy and I could tell the difference in the onions immediately after pouring the boiling water over it. After it cooled, I put the lid on tight and then shook it up a little to mix the peppercorns and garlic slices around in the liquid. I also added a little bit of red pepper flakes, but not tons.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-25-e1407968588480.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-44004\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-25-e1407968588480.jpg\" alt=\"photo 2\" width=\"500\" height=\"667\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-42-e1407968834275.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-44006\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/photo-42-e1407968834275.jpg\" alt=\"photo 4\" width=\"500\" height=\"667\" \/><\/a><\/p>\n<p>For dinner that night I made bratwursts with some sauerkraut (from Trader Joe&#8217;s&#8211;which is awesome) and I tried some of my pickled onions! I also roasted some zucchini in the oven with a little grapeseed oil, salt, pepper and parmesan cheese.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-44010\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942.jpg\" alt=\"onions\" width=\"500\" height=\"500\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942.jpg 500w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-150x150.jpg 150w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-300x300.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-96x96.jpg 96w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-24x24.jpg 24w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-36x36.jpg 36w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-48x48.jpg 48w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2014\/08\/onions-e1408050827942-64x64.jpg 64w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>My pickled onions were AMAZING. They were so good I couldn&#8217;t stop eating them! I even had some with a snack of crackers, cheese and tomatoes the next day at work. Love love love these onions. I will definitely be making more and will can them so I can make a bunch of store it in the pantry. Seriously, make this recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had some free time and our garden was exploding&#8230;I decided to make good use of my time and take care of all those jalapenos! We planted 18 plants this spring. I know, that sounds like a lot, right? Yeah, it kind of is a lot. Michael panicked though. Last year we had a bunch [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[4248,2124,315,104,107,111,4458,3205,3440,212,5167,5170,3439,3342],"tags":[8864,8633,8867,8092,8094,8091,8095,8093,934,937,3751],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/43988"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43988"}],"version-history":[{"count":17,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/43988\/revisions"}],"predecessor-version":[{"id":44013,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/43988\/revisions\/44013"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}