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I have what some might call a “Black Thumb”. That is to say, I’ve killed everything from basil ( not enough water ), to cacti ( too much water ). When my tomato plants have been reduced to crunchy brown sticks, and my parsley has long since been eaten alive by caterpillars, my pepper plant stands tall and green, defiantly blooming and producing peppers in the face of owner-imposed droughts, blistering heat, and the afternoon-shower drownings of a South Carolina Summer.
Being the laissez-faire gardener that I am, I usually wait until the branches are heavy with peppers before harvesting, and then evaluate after my kitchen is full of freshly picked jalapeños what, exactly, I am going to do with all of them. This quick pickle, in particular, has recently been my favorite way to preserve the bounty. These little guys go in everything! Chicken dishes, salad dressings, sauces, sandwiches: this punch of spice is always welcome in our house.
Pickled JalapenosPrint Pin Rate
- 2 cups of sliced fresh jalapeño peppers ( approximately 6 - 8 large jalapeños )
- 1 cup water
- 1 cup white distilled vinegar
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1/2 teaspoon dried oregano
- 3 cloves garlic crushed
- 2 carrots peeled and sliced ( Optional )
- Combine the water, vinegar, sugar, salt, oregano, and garlic in a medium to small pot, and bring to a boil, stirring to dissolve the sugar and salt.
- Add the jalapeños and carrots ( if using ), stir to coat, and remove from heat.
- To store, put the jalapeños and carrots in a clean, glass 16 ounce jar, and cover with the liquid remaining in the pan.