I have a good crop of jalapeno peppers and decided to try my hand at pickling them. I like the pickled ones on sandwiches and just heard on a gardening podcast that it is very hard to find organic pickled jalapenos. Well, where there is a need there is someone who can fill it! It is very easy to make these. You just wash and slice your peppers, pack them into a sterilized canning jar, boil cider vinegar and a little honey. Pour over the sliced peppers and screw on a new lid. In a few minutes you will hear the lid pop, which means it is sealed.I also made some flavored vinegar from my baby Egyptian onions and my purple basil. It has such a nice color. I used regular vinegar, boiled it and poured it over my washed basil and onions, screwed on the lid and listened for the pop! Aren't they pretty in their jars?
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