Some Like It Hot

My garden is flourishing, and I have been harvesting vegetables like crazy.  Among some of the vegetables that have come in, is my jalapeños.  And we’re talking lots!

So I decided to pickle some, or “put some up” as they say in the south.

To start, wash a jar thoroughly with soap and water and rinse well.  Fill a pot with enough water to cover the jar by at least 1 inch and bring to a simmer.  Carefully place the jar and lids in the hot water, tilting the jar to fill.  Lift out of the water with tongs, drain, and place on towel.

Using gloves, I sliced the jalapeños in to 1/4 inch ring.  I prepared the brine of 2 cups water, 2 cups white vinegar, 2 Tablespoons salt and 2 cloves garlic, and let it come to a boil in a medium saucepan.  Add the jalapeño rings to the brine and bring back to a boil.

Fill the jar and close tightly.  Turn the jar upside down for a vacuum tight seal, and let sit until cool.  Can be stored for a few months.

Up next, a recipe or two using roasted tomatoes.  Stay tuned!!