Pickled Jalapenos

This picture was taken back in June and the plant has grown like crazy since then!

I planted a little plant.  A little Jalapeno plant.  I watered this plant, I loved this plant…this plant grew and grew and then become a tree.  It supplied me with all the jalapenos a person could want…and then some!!!!  LOL!!!

I really didn’t think that this plant would survive the searing summer sun and temps but it has thrived.  Thrived to the point that it has a 2 inch trunk and peppers popping out all the time!  And these are hot.  Very hot peppers.  Last week I ended up with so many I wasn’t sure what to do with them  I just can’t keep up with simply eating them.  So I decided to pickle them.  A favorite topping of mine on nachos!

I am submitting this post to this months Grow Your Own (GYO) event because I really did grow this jalapeno tree!!!

Pickled Jalapenos (Recipe from The Purple Foodie)

Ingredients:

about 20 jalapenos, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

Directions:

1. Pack the jalapeños in a clean glass jar.
2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
3. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
4. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
5. Keep refrigerated for up to two months or can it according to jar manufacturer’s instructions.

***I added some onions to the jar and the top to help keep the jalapenos under the pickling brine!