Wednesday, September 12, 2012

Picklin', preservin', jammin'

Now that I have a functional kitchen in San Diego, I've started getting around to projects I've not had the opportunity to launch, such as:  pickling stuff, preserving stuff, infusing stuff, and making jam out of stuff. 

Here are a few of my latest endeavors...

Pickles:

  
  
Preserved Meyer lemons:


Jalapeno infused tequila margaritas:



2 comments:

  1. Cool! Were any of the recipes good and worth sharing? If you send me links, I can update the post with them.

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    Replies
    1. The pickles are still marinating, so I'll send you that recipe once I've tried them. But here's what I did for the others:

      Jalapeno Infused Tequila Margaritas

      - 1 bottle of good quality tequila (Hornitos Reposado used in this case)
      - 6-8 fresh jalapenos green or red (from the garden)
      - Fresh squeezed lime juice
      - Salt

      Seed jalapenos and cut into thin long slices. Pour tequila into air tight container and add jalapenos. Close container, put in cool location for ~2 weeks, shaking every day or so. Test tequila for flavor. Strain liquid through paper towel and dispose of jalapenos (although there might be a good use for them that I haven't thought of yet). Combine with fresh lime juice, shake over ice, pour into salt rimmed glass. Garnish with jalapeno if desired. Fantastic.

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