Laurel Randolph is a food writer, cookbook author, and recipe developer based in Los Angeles, CA. She has written four cookbooks, one of which was the #2 best-selling cookbook of 2017.

In a large bowl, whisk together the jalapenos and their liquid, the oil and ¼ teaspoon pepper. Add the arugula, radishes, cilantro and half of the pumpkin seeds, then toss.

Reduce the heat to medium and add the jalapeños, bay leaf, oregano, piloncillo and salt. Cook, stirring until the sugar melts, about 1 minute. Add the vinegar and ¼ cup water and bring to a boil ...

Got a bumper crop of cukes, beans or other veggies in your garden? Time to start making pickled vegetables! Pickling is a great way to enjoy your favorites all year long. It’s a bonus that you can add ...

Homemade quick-pickled jalapeños are so easy to make. Here’s how. Quick-Pickled Jalapeños September 28, 2021 More than 3 years ago By G. Daniela Galarza ...

It’s a technique we rely on often in our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor. And it works particularly well with pickled jalapeños in ...

2 tablespoons extra-virgin olive oil Kosher salt and ground black pepper 4 cups lightly packed baby arugula 3 radishes, halved and thinly sliced OR ½ English cucumber, halved lengthwise and ...

Pickled jalapenos, brine boost salad July 20, 2022 at 1:46 a.m. by Christopher Kimball, Christopher Kimball’s Milk Street (AP) ...