I picked a peck of pickled peppers….

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.

I found it at Jalapeno Madness and I modified it just a bit.

Pickled Jalapeno Peppers

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.


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!

What’s to come?

  • Jalapeno-Mango Jelly
  • Make-your-own hot sauce
  • Stuffed jalapenos
  • Maybe some salsa (or two or three)
  • And, freezing peppers

Stay tuned.

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