This is my first year growing my very own jalapeno plants!
I should have grown more plants but I’m happy for the bounty I am receiving today! Next year I will definitely grow more so that I can pick, pickle and can. I am not canning jalapenos this year because, quite simply, I wasn’t prepared.
The recipe to pickle my jalapenos this year is from Cook’s Country and it’s really simple, you can’t go wrong! It goes like this:
Thinly slice 4 jalapenos (if you don’t want them too hot, take out the seeds) and put in a bowl or jar. Bring 1 cup of distilled white vinegar + 1/3 cup of sugar + 1/4 teaspoon of salt to a boil and simmer until the sugar is dissolved. Pour the brine mixture over the jalapenos and let sit for 30 minutes. They will last for one or two weeks. I doubled the recipe for myself.
Side note: If you get jalapeno juice on your eyes, soak a cloth very thoroughly in milk and put the cloth on your eyes. It will take the burn away fast!
Allan said these pickled jalapenos have a big heat! Next time I might take the seeds out first.
Even if you haven’t grown your own jalapenos, you can purchase fresh jalapenos from the grocery store or a farmers market and still enjoy pickling your own fresh peppers. We will use the pickled jalapenos on cheeseburgers, hotdogs, burritos, tacos and chopped up to put in enchiladas. I can’t wait!
Please enjoy my YouTube video which includes great scenery, my bloopers and all around fun because we’re Picking and Pickling Peppers People!
Buh Bye and see you soon!
Written, photographed and produced by Candice~Marie from Pure American Glory