Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.
A glut of chiles never had it so good.
Naturally fermenting jalapeno peppers for a hot-sour bite and awesome condiment. Can be prepared in minutes though there's some monitoring in the following weeks to check and store your peppers.
Quick refrigerated pickled jalapeno with red onions. Spicy kick from the jalapeno paired with the sweetness from red onions. Perfect cool and crisp topper for burgers this summer!
Remember those jalapeno I dehydrated and that honey syrup for the plums..there were leftovers...Bang its a combo made in canning heaven....
Attention all hot pepper addicts. Start adding fresh peppers to an ongoing jar in the fridge and the rewards compound every month, the liquid getting hotter and hotter.
Taqueria-inspired carrot and jalapeno pickles gussied up with rainbow carrots. The jalapenos are from my garden -- and still going strong. (It's been a very warm fall.)
These pickled jalapeños can be served with everything from eggs and toast for breakfast to roasted chicken at dinnertime. Via Chow.
Hot & spicy pickled peppers with a bit of sweetness & garlic.
Do you need the green heat of summer in the dark depths of winter? You need to can up some jalapenos...