This morning we had our first frost here in St. Louis, so for me it’s the end of the gardening season for 2014. I harvested the remaining bounty on 10/30 because the forecast for this morning was in the low 30’s. I just checked the outside temperature and it’s 31.8 F. It’s been a great growing season! The jalapenos I harvested on 10/18 were pickled and the ones in the photo from 10/30 will be candied. Below are photos of the plentiful pickin’s and the pickled peppers (with an easy recipe if you’re flush with peppers too).
harvest 10/18
harvest 10/30
pickled peppers
Pickled Jalapeno Peppers (recipe adapted from allrecipes.com)
Ingredients:
30 medium jalapeno peppers (sliced into rings)
3 tablespoons fresh oregano (chopped)
3 tablespoons fresh chives (chopped)
3 tablespoons fresh tarragon (chopped)
3 large cloves garlic (crushed)
3 tablespoons kosher salt
9 tablespoons sugar
2 1/4 cups distilled white vinegar
2 1/4 cups water
Procedure:
1) Combine water, vinegar, sugar, salt, garlic, oregano, chives and tarragon in a saucepan over high heat. Bring mixture to a boil, stir in jalapenos and remove from heat. Let mixture cool.
2) Pack peppers into jars using tongs, cover w/ vinegar mixture and refrigerate until needed.
Yield: 3 pints
I hope your garden bounty was plentiful too!!