The Pickle 25 · No. 14 of 25

1. No.14Photo: Gordy's Pickle Jar

   Peppers, beans and more

   Thai Basil Jalapeños

   From Gordy's Pickle Jar · @gordyspicklejar

   Vinegar●●○Hot$12 a jar

   A small pickle company with a cook's sense of flavor, selling straight from its own shop. Jalapeño rings with Thai basil: sweet, herbal and hot.

   Thai basil turns a jar of jalapeños into something you'd put on everything from nachos to noodles.

   Eat it withNachosA banh miFried rice or noodles

   Order from Gordy's Pickle Jar ↗More from Gordy's Pickle Jar ↗

   Chef's quick version

   Thai basil jalapeños

   15 min, then 1 day · makes 1 pint · Sliced jalapeños in a slightly sweet rice-vinegar brine, with Thai basil and a little fish sauce.

   Save to my recipes

   You need

   • 8 oz (225 g) jalapeños, sliced into rings
   • ¾ cup (180 ml) rice vinegar
   • ¼ cup (60 ml) water
   • 1 tbsp sugar
   • 1½ tsp kosher salt
   • 1 tsp fish sauce (optional)
   • 2 garlic cloves, sliced
   • A handful of Thai basil leaves

   How to make it

   1. Pack the jalapeños, garlic and basil in a pint jar.
   2. Boil the vinegar, water, sugar and salt; stir in the fish sauce.
   3. Pour over the peppers to cover.
   4. Cool, close and refrigerate. Ready the next day; keeps 3 weeks.

   Chef's own quick version, in our words. It isn't Gordy's Pickle Jar's recipe: for the real thing, order the jar.

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Gordy's Pickle Jar didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.