Our jalapeño bush gets bigger and better every year, the perks of living on a frost free ridge. By now we’ve got at least 8 different varieties of chillies growing. After last years pickling success, I’ve added an extra jalapeño bush, just in case... ;-)
Jalapeños, pickled as you find the in the shops, is easy enough. Heat up equals parts water and vinegar to almost boiling. Cut the jalapeños in chunky slices, put some pickling spices in the bottom of the jars, add the slices and then fill up with the hot water/vinegar liquid until the rim. Store in the fridge, where they keep for a very long time. Or use the proper canning procedure for pantry storage. Click here for a recipe.