As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.