7/11/2021 – Washed and stemmed our Jalasco Jalapenos from the garden and sliced through the top and bottom to let out the air…and let in the brine. Packed them whole into a 1-quart jar and had a lot left. Sliced them 1/4″ thick and packed them into a pint jar. Still had some left and sliced them in half length-wise and packed them into another pint jar. They turned out very good. Lotsa flavor without much bite.

We included about 6 cloves of garlic in the quart and 4 small ones in the pint where they were sliced into rings and 2 large cloves in the pint where they were sliced in half.

In the pint where they were sliced in half, we included a whole small Grand Marconi and a red G-76 Anaheim sliced diagonally; also from the garden. This method provided for more peppers per jar than when whole. On 7/24/2021 these were crunchy with a nice bite; i.e. worth making again.

The brine was made with these ingredients and then brought to a boil. Turned it down to simmer and let it steep for about 10 minutes.

• 2 cups water
• 2 cups white vinegar
• 1 tablespoon sugar
• 2 tablespoons kosher salt
• 3 dried bay leaves about 2″ long
• 1 tablespoon whole coriander seeds
• 1 tablespoon black peppercorns

Poured the brine into the filled jars. Ladled in some coriander seeds and black peppercorns. The brine used in the last pint with the other peppers had steeped for at least 30 minutes. Did that make a difference?

Once cooled they were put into the refrigerator to be eaten soon.

Note to Guests – This was not a pickling process where the jars can be stored and not refrigerated. We will eat them within weeks to a month.