Pickled peppers: you'll want to pack a peck of these

Remember how I recently bemoaned the fact that we have four productive jalapeno plants in our garden?

I take it back.

This weekend, when Rob came inside bearing 10 jalapenos and six banana peppers, I decided it was high time I tried making this recipe for pickled jalapenos. Honestly, the process could not be easier. They're refrigerator pickles, so you don't need to worry about sterilizing jars or hot water baths or making sure the lids pop like you do in canning. You just combine the ingredients, boil them all together until the peppers turn from bright green to more of an olive, let them cool and enjoy. Do keep them in a sealed container in your fridge.

We're still working our way through a bag of Vidalia onions, and they're extra sweet, crispy and delicious in this recipe.

If your mom or grandma ever made pickles in the summer, the steamy smell of boiling vinegar, peppercorns and produce will transport you back to her kitchen. I don't even remember my mom making pickles that often, but she must have done it once or twice. They smelled like my childhood.

I'd planned on making two jars of pickled jalapenos, but the cat got into the bowl of peppers while we were out, leaving enough for just one batch. Jalapenos are her favorite toys in the summer. She bats them around (they fly and skitter marvelously) and carries them by the stem, as if it was a tail. I found a few later and they were covered in teeth marks.

So Rob wanted to try pickling the banana peppers. We left them whole and added wedges of small red onions picked fresh from the garden. I'm always amazed at how incredibly crisp garden veggies are when I cut them up minutes after they're harvested. It's like nothing you can buy at the store.

The pickled whole banana peppers turned out well, although I might have cooked them a little too long. They're a little soft. I tried one this morning, though, and it was delicious. The red pepper slices are really pretty in the mason jar with them, as well.

So now that I've mastered pickled peppers, I can't wait for those plants in the garden to produce more. I want to give a jar to everyone I know who loves salty, garlicky, slightly-spicy snacks. Yum.

Photo from this Flickr page. I couldn't get a good photo of our pretty pickled banana peppers.

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