Spicy Pickled Veggies
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups finely chopped veggies of your choice ( if you want a bright color, pick beet) For example:
1/2 beet
2 onion
small piece ginger
1 carrots
1 cucumber
1-2 jalapeño
1 cup vinegar or lemon juice
2 – tbsp sugar
3- 4 tsp salt (1/2 tsp for every quart of vegetable to be fermented)
Instructions:
The reason I say 3-4 tsp salt, sometimes with vinegar the brine can become a bit too salty, so taste before you add. Remember that there is some amount of brine that will be drawn from the vegetables too.
Warm the vinegar a bit, add the salt and sugar, let it cool completely. Add the shredded Vegetables. Keep in airtight container for about 24 hours. Good to use the next day, refrigerate immediately.
From turmericnspice.blogspot.com