My garden harvest was a little s0-so this summer, which is partially due to the fact that we were gone for 3 straight weeks. My sweet dad did everything in his power to battle the tenacious raccoon and voracious hornworm caterpillars, but there was not a lot he could do for the extreme temperatures. Our sprinkler system is automatic, but had we been here we might have increased the waterings during July’s heat wave.
All that to say, that while our late summer tomato and cucumber harvest hasn’t been much to crow about, our jalapenos, bell peppers and eggplant have really tried to fill in the gap.
My most recent pepper haul was just shy of 1 pound, so I augmented with a few from our local Harris Teeter to make 1 pound. I used The Yummy Life’s recipe for Pickled Jalapeno Peppers which easily let me alter the recipe for as many peppers as I had.
This recipe produces a perfect pickled pepper, which for me means with just a touch of sweetness. The spices that Monica’s recipe suggests are spot on and this recipe will now go into my list of ‘Don’t mess with success’ recipes, along with Cook’s Illustrated’s Pad Thai, Martha Stewart’s Classic Apple Pie and Southern Living’s Carrot Cake.
So, once you have your Little Slices of Hot as Hellfire aka pickled jalapeno pepper rings, what will you do with them? I like mine on my nachos, either traditional nachos or pulled pork. But they’re also good on tacos, tex mex rice bowls and any number of sandwiches. I’d put them in a southwestern/mexican salad for sure. Here’s a great recipe for Jalapeno Cornbread from SimplyRecipes.com.
They’re a little too hot for me to eat right out of the jar, but my son, who has no concept of the Scoville scale of pepper hotness, has no problem with popping one or two right in his mouth. It comes as no surprise that his favorite stocking stuffers are different varieties of hot sauce. And his endorsement of these peppers carries ALOT of weight, so you know they’re good!
Thanks Monica for sharing this recipe!
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