I planted one little jalapeno pepper plant this year. I rarely put these plants in the ground because they do so well in pots on my patio. This year my one little plant gave me so many peppers - I was desperate to find easy ways to save them.
*** Note I said EASY. I'm not that into canning etc. I just didn't want to waste my hot peppers but I couldn't use them quick enough.
That's when I came across an easy way to pickle hot peppers from The Blue Willow Journal. It's all done in the fridge, no heat at all, super easy!
All I used was Himalayan salt, organic garlic clove, vinegar and my jalapeno peppers cut into rings. It was super easy and the peppers came out perfect. After two weeks in the fridge they are still firm and can be used in any dish that I want to add spicy heat!
The next time I will not use all the pepper seeds. Mine are super HOT..... but very good.