So, I may have done it. Or came very close. It does things to the tongue, to the mind, pricking them both up as with a thousand pinching fingers. But in a good way, the way that refreshes, brings one back to life, in a fashion. Maybe I am overstating it, but then again maybe it is a cure-all. Anyway, I have now done something like six batches of pickled peppers. It is incredibly simple too. I've begun to cut out the sugar though. Initially it was in order to stave off the yeast during its short fermentation, after which time I would then add it, but it seems as though I don't really need it. The carrot lends its innate sweetness to the peppers who lend their spiciness in turn. A wonderful trade-off. I brought a batch of these peppers over to my friend Jamil's house, along with some sort of curry potluck dish, for his birthday celebration. You will see his pretty face pictured in the following images. Those who want to try this (and you should, really, really should), look back a couple posts at my approximate directions, or comment with some earnest question, or try one of many explanatory sites, like this: http://nourishedkitchen.com/pickled-jalapenos/. As for the site change, let me know what you think. I am feeling it out and could change back at any time. It is a much easier way to blog, so far, and I am excited to do something different. Not totally sure about my color choices either. Life is hard.
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