I LOVE this time of year! Within the span of a week, I received zucchinis, a BUNCH of hot peppers, bell peppers and cucumbers all for FREE! What is better than free produce?
I know, I’m really dorky. My garden has done great with lettuce, kale and has produced a few peppers, tomatoes and cucumbers, but nothing to get excited about (yet!). We have decided that we will most definitely have a garden every year that we are able. But, next year we will stick with the things that typically grow well in Nebraska. I am getting very excited about the prospect of an abundance of tomatoes. I will can them, freeze them, roast them, and make pasta sauce. I have been looking into ways of preserving the other vegetables. Last year, I froze several batches of squash and made pesto.
Today I tried something new. We got tons of jalapeno peppers. This was awesome, but what can a person do with tons of hot peppers all at once? I decided to pickle them.
It was very simple.
-Get clean jars ready
-Remove the stems, seeds and ribs
-Slice into 1/4″ thick pieces (julienne or rings)
-Fill jar with peppers leaving 1″ at the top
-Fill jar with white vinegar, making sure to cover the peppers
-Replace lid and refrigerate
These will be good for up to 1 year! They will get a little softer as the months go by, but now we have peppers for the rest of the year.