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)
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
- Pack the jalapeños in a clean glass jar.
- In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
- 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.
- 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.
- 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!