September 3rd, 2010

cooking

Call Me Peter Piper

I mentioned in an earlier garden post that my jalapeno plants were doing quite well despite getting eaten by something early in the season. Since I don't use many jalapenos in my cooking outside of salsa and chili con carne, I decided to leave many on the plant to let them mature to whatever size they could reach. I was hoping for nice big ones like you would find in the store, but it seems that these grow to about half that size before they start turning red. With all of my success in pickling, I decided to try my paw at making pickled peppers. I like using jarred peppers for things like nachos and tacos. Unlike cucumbers, however, there was a major lack of recipes to be found online. I decided to just make up a traditional batch of brine like I would for dill pickles. While I was at it, I thought, I could also make a few more jars of dill pickles. Kitty had to keep asking me if everything was alright since I was sniffing and snorting down in the kitchen. There's nothing quite like breathing in the fumes of boiling jalapenos. Everything seemed to work out, but it will be awhile before I know if they pass the taste test.