My garden harvest was a little s0-so this summer, which is partially due to the fact that we were gone for 3 straight weeks.  My sweet dad did everything in his power to battle the tenacious raccoon and voracious hornworm caterpillars, but there was not a lot he could do for the extreme temperatures. Our sprinkler system is automatic, but had we been here we might have increased the waterings during July's heat wave.

All that to say, that while our late summer tomato and cucumber harvest hasn't been much to crow about, our jalapenos, bell peppers and eggplant have really tried to fill in the gap.  

My most recent pepper haul was just shy of 1 pound, so I augmented with a few from our local Harris Teeter to make 1 pound.  I used The Yummy Life's recipe for Pickled Jalapeno Peppers which easily let me alter the recipe for as many peppers as I had.  

This recipe produces a perfect pickled pepper, which for me means with just a touch of sweetness.  The spices that Monica's recipe suggests are spot on and this recipe will now go into my list of ‘Don't mess with success' recipes, along with Cook's Illustrated's Pad Thai, Martha Stewart's Classic Apple Pie and Southern Living's Carrot Cake.

So, once you have your Little Slices of Hot as Hellfire aka pickled jalapeno pepper rings, what will you do with them? I like mine on my nachos, either traditional nachos or pulled pork.  But they're also good on tacos, tex mex rice bowls and any number of sandwiches.    I'd put them in a southwestern/mexican salad for sure.  Here's a great recipe for Jalapeno Cornbread from SimplyRecipes.com.  

They're a little too hot for me to eat right out of the jar, but my son, who has no concept of the Scoville scale of pepper hotness, has no problem with popping one or two right in his mouth.  It comes as no surprise that his favorite stocking stuffers are different varieties of hot sauce.  And his endorsement of these peppers carries ALOT of weight, so you know they're good!

Thanks Monica for sharing this recipe!

Pickled Jalapeno Pepper Rings

Yield: 2 pints

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A pickled jalapeno pepper with just the right amount of spice and a touch sweetness.

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Ingredients

• 1 lbs. jalapenos
• 1-1/8 cups vinegar, white distilled, apple cider, or a combination of the two
• 1-1/8 cups water
• 1 tablespoons sugar or honey, optional

ADD TO EACH PINT JAR

• 1/2 teaspoon kosher salt
• 1/2 teaspoon whole black pepper corns
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon whole coriander seeds
• 1 bay leaf
• 1 whole garlic clove, peeled

Instructions

1. Thinly slice jalapenos in 1/8" rounds, discarding stem ends.
2. Sterilize 2 pint jars & lids according to standard canning procedures. Keep jars warm until it's time to fill them.
3. In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil. Add salt, pepper, cumin, coriander, bay leaf, & garlic to each jar.
4. Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar.
5. Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."
6. FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
7. FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
8. --Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.
9. --Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.
10. --Turn off heat, remove cover, and leave jars in water for 5 minutes.
11. --Remove jars and cool, undisturbed for at least 12 hours.
12. --Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
13. --Good for at least 1 year.
14. --If any jars don't seal, cool and move to refrigerator where they will be good for several months

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