El Torcho said:

Snakeye said:

Thanks for this!!!

I was just wondering what to do with all of these.
Just found a couple of sweet recipes!!!

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For pickled jalapenos we just slice the peppers, stuff them in a mason jar, put in some salt, some black pepper corns, and a little bit of minced garlic. Fill with vinegar. Put in the fridge and it will last for months, if not longer. We have jars from last October were still eating on. They still have a great crunch because they were never cooked.

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Ingredients

- Jalapeño

-White Vinegar

-Minced Garlic

-Salt

-Black Pepper Corn

-Oregano

-Quart Jar & Lid+Ring

Directions

Slice Jalapeños. (I Like It Thin)

Fill Quart Jar half full of Jalapeño.

Add
One tablespoon salt.
One tablespoon minced garlic.
One tablespoon black peppercorns.
One tablespoon oregano.

Fill Quart Jar the rest of the way full with jalapeño.

Fill with white vinegar.

Add Lid and ring.

Give it a shake.

Refrigerate.

Journal Entry.

Edit: Grew my first Jalapeños from seeds this year!

Learned a lot about their cultivation and even found out they change color!
I had been picking them way to early and would have never even known.

I know this recipe is simple but it's the first thing I myself have made from my own produce.
So I figured I'd share.

Big thanks to El Torcho for the recipe and help!!!

Feel free to add any suggestions on how I could spice it up!!!