This quick recipe has become a fridge staple for me. Good straight from the jar, tasty in cocktails too.
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| Via The Beeroness |
Originally posted by The Beeroness as the topping for a crostini appetizer: Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos. I prefer just the pickled goods.
Ingredients:
3/4 cup apple cider vinegar
3/4 cup pale ale beer
2 tbs sugar
1 tbs salt
2 ice cubes (about 2-3 tbs water)
2 large jalapenos, thinly sliced*
1 large mango, peeled and sliced julienne
1 sour dough baguette, sliced
4 wt oz Chevre goat cheese
3 tbs raw honey
2 tsp smoked maldon salt
Method:
- In a pot over medium high heat add the vinegar, beer, sugar and salt. Stir until the sugar and salt have dissolved, remove from heat.
- Add the ice cubes and stir until melted and the liquid has reached about room temperature.
- Add the jalapenos and mangos to a small bowl (use separate bowls if you want the mangos not to be spicy, if you pickled them together the mangos will also have heat), pour the liquid over the jalapenos and mangos, cover and refrigerate for at least 1 hour
Created whenever I run out of the current batch.
