A few years ago, my husband started a backyard garden at our house and since then, I’ve had to come up with ways to keep up with all the amazing produce that comes in day after day. Obviously, it’s a great problem to have. But if any of you have a garden, you know that you don’t get 1 cucumber or zucchini every day. You get 10. And then comes the dilemma…what the heck to do with all this stuff that came in all at once??
Cucumbers only real destiny is refrigerator pickles at our house, or occasionally a cucumber salad (which I take to every BBQ we go to over the summer). Zucchinis get incorporated into literally every dish I make…then I make zucchini muffins or bread.
One thing that we’ve started growing that I am super excited about is hot peppers. Jalapenos are a favorite of mine, and I love them pickled. The great thing about these peppers is that when my husband comes in with 30 jalapenos from the garden, I know just what to do with them. And, they take up no room in the fridge…unlike the baseball bat size zucchini and cucumbers 🙂 In this recipe we also mixed in the following peppers (links to seeds on amazon):
I LOVE this recipe because it’s literally the easiest way to pickle peppers…no canning, no worrying about sterilization…just chop, prepare vinegar solution, pour over peppers and stick in the fridge. You can enjoy them for up to 3 months anytime you want to spice things up a bit 🙂 We find that we prefer the flavor and texture of our homemade peppers compared to store bought ones. They retain their crispness, taste fresh, and really are a lot more flavorful. We load them up on just about everything once we have a few jars in the fridge. Obvious choices are tacos, burgers,and pizza…but try them in our Healthy Mexican Rice Bowl, Simple Chicken Broth Bowl, or our Oriental Chicken Salad.
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 tbs sugar
- 1 tbs salt
- 2 cloves garlic, smashed
- ¾ tsp oregano
- 10 peppers (we use a combo of jalapenos, hot cherry peppers, Hungarian wax, and habenero
- Combine water, vinegar, sugar, salt, garlic, and oregano in a sauce pan and bring to a boil. Let stand for 15 minutes.
- Chop peppers, add to jar and pour cooled vinegar mixture over them. Cover and refrigerate.