It never ocured to me when I first planted my jalapeno pepper plants that jalapenos by them selves actually aren't that great. Like, even if you have a really high tolerance to spicy foods, they're not something you just want to eat raw, they just don't taste that good, largely due to their absence of sugars. Sure you can cook with them to add spice to things, but otherwise I don't think they have a lot of uses. UNLESS... you pickle them!
I can't believe I never knew this, but the jalapenos you eat in salads, on your nachos, in your subs, they're pickled, not raw. So of course I read about pickling, developed a recipe and gave it a try.
I didn't have a lot of jalapenos so I threw in a green pepper too. It's remarkably simple, below is the recipe and pictures of the progress.
Krill's Pickled Pepper Recipe
1)Boil the mason jar while completing the following steps.
2)Boil in pan:
3 cups white vinegar
1 cup water
1/2 cup sugar
3)Remove the jar from the boiling water with tongs.
4)Add to mason jar:
1 tablespoon diced garlic cloves (for aroma)
the sliced peppers packed tightly (so they don't float like mine did)
5)Pour the pickling solution over the peppers up to 1 inch from the top.
6)Seal the jar. (as it cools the lid button will pop down)
NOTES: * Pickled and ready to eat in 1 to 2 weeks.
* Has a shelf life of over a year.
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Just after Jarring.
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After one week.
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User:
Anonymous
COMMENT: Aw, silly you. You didn't know they were all pickled? Their colors are very different, pickled or raw. They all sunk now so we can try them soon!