Updated: Nov 18, 2020
Pickled Jalapeno peppers by Rebecca. There were 100s of Jalapeno peppers to be harvested this year. So pickling them sounded like a great idea. It's so simple and easy and has your summer harvesting lasting into the winter. We simply chopped the peppers into rings, stuffed into jars and submerged in a garlic and vinegar brine. It really was that easy!
And we are going get right to the recipe because we don't like it when you have to scroll forever to find it either!
~2 1/2 cups water
~2 1/2 cups white vinegar
~2 tsp sea salt (or Pickering salt)
~4 tsp minced garlic
~ pepper to taste
~red pepper flakes to taste
*boil brine and then reduce to simmer for 5 minutes. Poor into pepper filled jars and then place lids and rings on jars, hand tightening
*this is a refrigerate recipe, no hot water bath required, simply store in the fridge. After a few weeks, they will be ready to dig into it!
Will keep for many months unopened!
Some things you might need to get started pickling your overstock. Order them now so your ready to pickle while your harvest is hardy!
We are so happy you have decided to try this recipe!
We know you're going to be hooked when you harvest your first homegrown vegetable to create your own preserves. If you are new to veggie gardening and not sure where to start?
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