It’s the end of the season and sadly most of my vegetable garden is done producing. However there are a couple of hearty plants that actually generate a majority of their vegetables towards season end. That’s the way it is with my jalapeno pepper plants. Throughout the summer I often wonder if the plants will even survive yet as fall approaches they shoot up and produce their bounty! It’s the way it always goes with these peppers. I only wish I had planted more this season as I pickle and jar them each year. I usually have enough peppers to last until next season but this year I cut back on the number of plants. Not entirely certain that was the best idea I ever had but sort of too late now. Ah well, there’s always next year!
I think people tend to shy away from canning vegetables as they see it as a labor intensive process. Honestly, depending on what your canning it can be however these jarred jalapenos are much simpler than you might think. You need only a few ingredients and you can store them right in the fridge. Obviously if you want to do the entire canning process, boiling the cans, etc that’s perfectly fine. I would actually suggest the canning route if you’re planning on storing the peppers in a pantry or cabinet. But I’m lazy with mine, I jar them and pop them in the fridge! Easy-peasy!
So if you want garden fresh jalapenos throughout the winter give picking a try! It’s quick and easy and allows you to enjoy your garden even when the snow is falling outside!
Pickled Jalepeno Peppers
3 c water
3 c white vinegar
5 tbsp sugar
4 tbsp salt
5 garlic cloves, smashed lightly
5-6 c chopped jalepenos
Combine water, vinegar, sugar and salt in large pan. Bring to a boil and stir until sugar and salt dissolve.
Add in chopped peppers and garlic, ensuring all peppers are submerged. Allow to come back to boil. Once at boil remove from heat. Let peppers sit in liquid for 15-20 minutes. Peppers will turn from bright green to a dull green.
Scoop peppers into jars till they are close to the top. Pour in cooking liquid filling to brim of jar.
Twist on top and store in refrigerator. Peppers should keep several months stored in fridge.
Discard any remaining liquid.
Note: The 5-6 cups of peppers filled the 3 jars pictured. You could probably do 7-8 cups of peppers in the mixture noted above but the 5-6 cups was all I had.