Sunshine and Olly

by Jonathan Blaustein

Yesterday’s post struck a chord.

Good. I’m glad.

Enough with the articles saying the economy is fine, and everyone is fine.

Persistent inflation means everything costs more, and higher interest rates mean servicing credit card debt costs more.

Buying a house, or a car, costs more.

Taking out any kind of loan at all.

It means we all have to learn how to make our dollars work harder.

Find value where we can.

So today, I’m going to share a recipe, (and technique,) that will allow you to take the humblest plate of cheap, microwave nachos, and make it special, and gourmet.

That’s right.

We’re gonna chef it up, (for very little money,) and if you’ve never pickled before, you won’t believe how easy it is.

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The Mexican pairing of pickled jalapeños and carrots is one of those perfect combinations.

The carrots give sweet to the peppers, which offer heat to the carrots.

The salt and sugar in the pickling liquid bring seasoning, while the vinegar allows for the kick, and preservation.

These bad boys will keep in your fridge for a while, so one batch will make many plates of happy nachos.

Or tacos.

Even quesadillas are perkier with the pickled veggies.

(Like Chicagoans eating giardiniera on their pizza)

So here’s how it goes:

Wash, then slice up a bunch of jalapeños and carrots.

Put them in a pot, and add about 1/3 cup of sugar, and slightly less salt. (Give or take. You can add later.)

Then put in about 3/4 cup of distilled white vinegar, and a shot of rice wine vinegar. Include one handful of peppercorns, and then fill the pot with water.

Cover, and bring it to a high simmer. Just before a boil.

Leave it for about 8-10 minutes, or until the color begins to fade.

Taste, and see if it needs more flavor, in the form of sugar or salt. (I added some.)

Turn off the heat, let it sit for another 5 minutes, then transfer to a container, and put in the fridge.

You’re done!

I used mine for nachos, which were as simple as can be.

Decent Mexican brand corn chips, canned red pepper-flavored beans, shredded Mexican cheese.

That’s it.

Three ingredients, but when you add the pickled jalapeños and carrots, it’s much more special.

Healthier too.

And the chiles and carrots, in bulk, are super inexpensive, as is vinegar, salt and sugar.

Hope you push your culinary limits and try this out.

Catch you next time!

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