We have four jalapeno plants this year. Two planted in containers and two planted where are raised bed used to be. All of these pepper plants are producing way more peppers than we can possibly eat. So, we decided to try some quick pickling recipes.
We had three recipes to try, but only two saucepans. So we tried two recipes in two batches producing to pints of pickled peppers. Relatively easy and didn’t take long at all. We wore latex gloves, however, while slicing and handling the jalapenos.
We sliced a dozen plus a few more to split between the two recipes. It didn’t take long at all to get the first batch of water, vinegar and spices boiling, followed quickly by the other one. As soon as you put the jalapenos in the boiling brine, you give it a quick stir, pull it off the heat and let it cool for five to eight minutes. Then we transferred peppers to the pint jars and poured the brine until it covered them.
Depending on which of these two recipes we like best, we may do a double or triple batch to share with family, friends and neighbors. We’re letting the pint jars rest in the fridge for a few days to infuse the flavors of the brine in the jalapeno slices. We’ll let you know which one wins the taste test in a future blog post.
Last night, after walking and feeding the dogs, I let them out into the back yard as the sun was setting. Since the wind had died completely and the light was that perfect golden twilight time, I took a few photos of our summer container garden. It has been a few days since I’d checked the interior of the zucchini plant (pictured above) and I quickly noticed the large yellowish-green bloom.
This morning, as I was watering the plants, it was hard to miss this bright beautiful yellow zucchini blossom among the green leaves of the rest of the plant:
We haven’t tried our hands at gardening for a couple of years. Our raised bed has been overtaken by oak and maple tree saplings which are now taller than me; as well as leftover containers, fencing and tomato cages from our last gardening effort. We invested in new larger containers this year (larger than five-gallon buckets) and planted two cherry tomatoes, two Cherekee heirlooms and two jalapeno plants on May 9th. A week or so later I planted a lone zucchini plant. I love zucchini and wanted to try one to see how well it does.
Ten days after transplanting the seedlings (shown above in the first photo), we already had baby tomatoes on both of our cherry tomato plants.
Today, I finally saw blossoms on the heirloom plants (but not baby tomatoes yet).
And the jalapeno plants both of small baby peppers.
The zucchini appears to be blooming as well, or at least I think these are blooms (near the base/root of the plant):
My husband thinks we may have cherry tomatoes to harvest in another ten days. Since it’s been in the mid 90s the last two days, he might be on to something.