I’ve just realised that I meant to show what I did with all my green jalapenos from this year. No idea how I can have forgotten something so important 🙂
I did save a few to stuff and bake, but the majority got sliced up:
I added some sliced garlic cloves and peppercorns to the jalapenos
Then I made up a brine with white wine vinegar, salt and sugar (I can’t recall the exact mix now — I must have it written down somewhere). Once the sugar and salt was dissolved, in went the chiles, garlic and peppercorns, leaving them to simmer for a few minutes.
After which they went into jars. The chiles were packed in first and then the jars topped up with the brine, tipping the jars over once the lids were on so the hot liquid could sterlise the inside of the lid.
We still have an unfinished jar of commercially produced pickled jalapenos, but I’m very much looking forward to opening up the first jar of these quite soon.