If you are a regular reader here, you may remember that last year my fabulous fiance (who at that point was just a great boyfriend) planted two habanero plants. “Ok”, I thought to myself “how bad can that be”. WELL – two habanero plants led to about 3 million (maybe I exaggerate) habaneros being thrown out. These things were way too hot for most normal use. I mean, I was able to make some soup, and muffins, infused vodka, some delicious pepper flakes, and even a hot sauce that caused us to vacate the house – but we came to the conclusion that Habanero should not be planted at our house.
Fast forward to this year where we planted Jalapenos (not even sure how many plants we have – but it is a lot). Jalapeno Poppers are making regular appearances around here in different variations. Salsa is a common occurrence as well (best when eaten with a spoon – no extra calories then)! But when we were going to be away for a few days and had way too many of these beauties around, I figured why not pickle them!
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