Double entendre. You’ll get it.
I am pickling jalapeno peppers. I never heard back from my mom, so I’m reverting to the Bernardin recipe, sans garlic. I hope it’s not essential, because I’m just using vingear and water, no jalapeno. I added pickling spice for fun, but I can imagine these won’t need any embellishment. I’m also anticipating that embellishment will not be discernible with the heat of the jalaps.
I have learned something new. While you can protect your hands with plastic gloves when cutting, if you use hot water to wash the seeds from your knife or cutting board, you’re going to vapourize the capsaicin and choke on it.
Get it: hack em up, but beware of that hacking cough that results. *sigh*
PS. Got 12 X 250ml plus 2 pints. And I had just enough vinegar. I’m all out now.
Too institutional for you? Well, here’s a stylish close up.
I have no idea when I’m going to eat this many jalapenos.