Our two little peach trees did great this year and we supplemented that harvest with more stone fruit from Livesay Orchards, but it is now time for Peach-palooza to be shelved. It is time to move on to another harvest.
Our tomatoes look beautiful. The plants are dark green and bushy and loaded with tomatoes. Green tomatoes. I have only picked a handful of cherry tomatoes all summer. What is the deal? If anyone has any tomato advice, I am listening.
But the peppers—that seems to be all I can grow lately.
Now that the peaches have all been preserved and stored away for winter, I am starting on the peppers.
I have yet to find a good recipe for canned jalapeno peppers. This one may be it.
1 lb. jalapeno peppers, stemmed and sliced
1/2 lb. sliced carrots
2 cloves garlic, smashed
1 T. pickling/canning salt
1 t. coarse ground black pepper
3 c. white vinegar
I didn’t have any locally grown carrots so I bought some organic ones.
Bring the vinegar to a boil in a medium sauce pan. Add the sliced carrots and boil 10 minutes.
Add remaining ingredients bring back to a boil. Reduce hit and simmer 10 minutes.
Remove from heat. Pour contents into a sterilized quart jar, screw on jar lid, and let cool.
Refrigerate.
There are really tasty and I love munching on the carrots. I just wish I could find a good recipe that had a good shelf-life and didn’t have to be refrigerated. Please, please share if you have a good one.
Now, you know what is coming, right? You know I love wordplay with palooza?
You are so perceptive (and correct).
Since Peach-palooza is drawing to a close, it is time for Pepper-palooza!
I love your paloozas! Your pickled peppers look really good. I’m looking forward to all those recipes! The jelly sounds so yummy! I love jalapeno jelly and I love mango so I bet they’d be killer together!
I wish I had a good pepper recipe for your palooza, but I don’t. I hope you find one so you can pass it along. 🙂 What you have there looks pretty incredible though. I’ll bet you could put all kinds of veggies in with those peppers.
[…] I have pureed them to freeze in ice cube trays to throw into chilis this winter. I have canned them with carrots. We have eaten 100 or so poppers. Most recently, I am working on hot sauces. And, we hope to […]
There are really tasty and I love munching on the carrots. I just wish I could find a good recipe that had a good shelf-life and didn’t have to be refrigerated. Please, please share if you have a good one.
Comments & Replies
10 responses to “I picked a peck of pickled peppers….”
At least you have peppers 😉 Mine…sighs…I don’t even see any flowers on my pepper plants…this year…no hope at all.
Love your pepper pickles!
OK–I will quite whining about my tomatoes. You are right. I still have peppers and some other veggies growing and maybe I will have fall tomatoes.
I love your paloozas! Your pickled peppers look really good. I’m looking forward to all those recipes! The jelly sounds so yummy! I love jalapeno jelly and I love mango so I bet they’d be killer together!
Thanks, Veronica. Stay tuned for hot palooza action (from the peppers, of course!) 🙂
Gasp!!!! You made. your own. pickled jalapenos!!!!
I wish I had a good pepper recipe for your palooza, but I don’t. I hope you find one so you can pass it along. 🙂 What you have there looks pretty incredible though. I’ll bet you could put all kinds of veggies in with those peppers.
I am seriously thinking about pickling more carrots with just a few peppers thrown in for good measure! 🙂
[…] I picked a peck of pickled peppers…. […]
[…] am sure these could be made with pickled jalapenos this winter. I think I would use four to five slices if using pickled peppers. I might even […]
[…] I have pureed them to freeze in ice cube trays to throw into chilis this winter. I have canned them with carrots. We have eaten 100 or so poppers. Most recently, I am working on hot sauces. And, we hope to […]