How To: Make Pickled Jalapenos
Jalapenos are abundant right now, but that’ll change very soon, when fall starts to chill the fields. I love the brightness of fresh jalapenos, but pickled jalapenos are a staple. Once I figured out how incredibly easy and cheap it is to make my own, I’ve never gone back. I even learned how to water bath can just so that I could make these in giant batches!
The tricky thing about jalapenos is that the heat level varies wildly, and there is no way to tell how hot an individual pepper is. But the good news is that most of the heat in the jalapeno is in the seeds and the membrane in the middle of the pepper, removing all or some will give you control over the final burn.
Once you have yourself a giant batch of beautifully pickled peppers, there is an enormous amount of uses from quesadillas to burgers, I just can’t get enough.
For the cake:
- 2 ½ cups cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups granulated sugar
- 2 tbs lemon zest
- ¾ cup unsalted butter, softened
- 1/2 cup buttermilk
- ½ cup Saison, pale ale or White ale beer
- 5 egg whites (reserve yolks for curd)
- ¼ tsp cream or tartar
For the filling:
- 2 whole eggs plus five yolks
- 1 1/4 cup white sugar
- 1 cup fresh squeezed lemon juice (about 6 large lemons)
- 1 tbs lemon zest
- ½ cup IPA beer
- 2 tbs corn starch
- ½ cup unsalted butter, cut into cubes
For the Frosting:
- 1 cup butter, softened
- 2 cups confectioners sugar
- 1 tbs lemon zest
- 2 tbs lemon juice
- 3 tbs IPA beer
- 3 tbs whole milk
- Preheat oven to 350.
- In a large bowl, stir together the cake flour, baking powder, and salt.
- In the bowl of a stand mixer add the butter, sugar, and lemon zest, beat on high until very well combined, light and fluffy, about 5 minutes.
- In a small bowl, add the beer and buttermilk (it’s ok if it curdles).
- Alternating between the flour and the beer mixture, add a bit of each to the stand mixer while it runs on low speed, until all ingredients are combined. Scrape the bottom of the bowl to make sure all ingredients are well combined.
- Remove the batter, add to a large bowl. Clean the mixer very well (using a hand mixer or a separate mixer is fine as well).
- Add the egg whites and cream of tartar to the clean bowl of a stand mixer, any amount of fat and the egg whites will not whip properly.
- Whip on high until stiff peaks form, about 5 minutes.
- Add about 1/3 of the egg whites to the cake batter mixture, gently fold to combine. Once combined, gently fold in half of the remaining egg whites, then the final egg whites, stir until combined.
- Grease and flour three 9-inch cake pans very well (8 inch cake pans will work as well), divide the batter between the three pans.
- Bake at 350 for 20 minutes or until the tops have just started to brown.
- Allow to cool to room temperature before removing from pans.
- While the cake is baking, make the curd.
- In a pan off heat, whisk together the eggs, yolks, sugar, lemon juice, lemon zest, beer, and corn starch. Add the butter cubes, place the pan over medium high heat. Whisk frequently until thicken to a pudding like consistency, about 10 minutes.
- Remove from heat, add to a bowl and refrigerate until chilled, about 1 hour.
- To make the butter cream, add the butter, sugar, and zest to a stand mixer, building up speed, beat on high until very well combined, light and fluffy, about 5 minutes.
- One tablespoon at a time, slowly add the lemon juice, beer and milk, allowing to re-mix to a fluff consistency between additions, this should take no less than 8 minutes total. Make sure the frosting is very well whipped.
- To assemble the cake, add one layer of cake to a cake plate. Top with half of the lemon mixture, then with another layer and then with the rest of the lemon mixture before adding the final layer of cake. Top the final layer of cake with the butter cream. If you want to frost the entire cake with buttercream, double the buttercream recipe, assemble the layers and chill the cake for at least one hour before attempting to frost.
- Chill until ready to serve.
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