After spending a little over an hour in the garden yesterday picking all sorts of peppers. Half way through, I started thinking what I was going to do with all of them. I had left overs in the fridge ready to eat, so I wasn’t going to whip something up for dinner. So I thought maybe I’d give some away (which I am), but then I figured why not pickle some to put on sandwiches, in salsas, etc. You can never have too many pickled jalapenos, I love them!
Pickling is extremely easy, a bit time consuming, but definitely worth it for all the free pickled jalapenos I got out of this harvest.
And there’s still a bowl full to get started on soon!
So, to pickle jalapenos, you need, well, jalapenos, apple cider vinegar (or white vinegar), bay leaves, kosher salt, mixed or black peppercorns, and a few spices of your liking.
Throw everything in the jar and let it sit in the fridge for 3-4 days and enjoy! I think I have about 9 or 10 jars filled with jalapenos, and my pickles are amazing too!
If you don’t have a garden, check with your neighbors before going to the store spending tons of money on peppers. Local farms even will give away the “ugly” peppers that aren’t selling that’re perfect for pickling.