Our two little peach trees did great this year and we supplemented that harvest with more stone fruit from Livesay Orchards, but it is now time for Peach-palooza to be shelved. It is time to move on to another harvest.
Our tomatoes look beautiful. The plants are dark green and bushy and loaded with tomatoes. Green tomatoes. I have only picked a handful of cherry tomatoes all summer. What is the deal? If anyone has any tomato advice, I am listening.
But the peppers—that seems to be all I can grow lately.
Now that the peaches have all been preserved and stored away for winter, I am starting on the peppers.
I have yet to find a good recipe for canned jalapeno peppers. This one may be it.
1 lb. jalapeno peppers, stemmed and sliced
1/2 lb. sliced carrots
2 cloves garlic, smashed
1 T. pickling/canning salt
1 t. coarse ground black pepper
3 c. white vinegar
I didn’t have any locally grown carrots so I bought some organic ones.
Bring the vinegar to a boil in a medium sauce pan. Add the sliced carrots and boil 10 minutes.
Add remaining ingredients bring back to a boil. Reduce hit and simmer 10 minutes.
Remove from heat. Pour contents into a sterilized quart jar, screw on jar lid, and let cool.
Refrigerate.
There are really tasty and I love munching on the carrots. I just wish I could find a good recipe that had a good shelf-life and didn’t have to be refrigerated. Please, please share if you have a good one.
Now, you know what is coming, right? You know I love wordplay with palooza?
You are so perceptive (and correct).
Since Peach-palooza is drawing to a close, it is time for Pepper-palooza!
There are really tasty and I love munching on the carrots. I just wish I could find a good recipe that had a good shelf-life and didn’t have to be refrigerated. Please, please share if you have a good one.