Final Harvests 2014 and Pickled Jalapeno Peppers

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!!

Bruno

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