The one thing the bugs left alone this summer were my pepper plants. Almost daily I can harvest baskets of these fiery goodies. My jalapeno plants are especially prolific:
My oldest two and I love spicy foods.
I found a tutorial online for a wonderful pickled pepper to use up all those jalapenos. It's so good that we've already gone through two quarts of them!
If you like pickled peppers, you'll love this recipe!
Rinsing the peppers after cutting really does take a lot of the "bite" out of them and lets the flavor come through.
10 large jalapeno peppers, sliced
1 tbsp sugar
3/4 cup white distilled vinegar
3/4 cup water
1 tbsp kosher salt (I doubled this amount)
1/2 tsp oregano
1 clove garlic (doubled this, too!)