Storing peppers is quite easy and can be done in a variety of ways:
- Blend up into a hot sauce that will keep over a year (vinegar based)
- Dry (cayennes and other thin walled peppers are best for this, but jalapenos can be dried/smoked and stored in adobo sauce for chipotle peppers)
I really enjoyed the sour pickles i fermented a few weeks ago, and enjoy pickled jalapenos on nachos and salads - so, why not try my hand at those? The bag of peppers i was given is a mixed lot - mostly serranos and jalapenos, with some other peppers that look to me to be anaheim type peppers. I'll save the serranos for hot sauce and salsa, and pick out the larger peppers to be pickled. I saved some of the unused brine from the cucumber pickles, so i can make a smaller batch of these pepper pickles. ( so many Ps! )
Simply chop the jalapenos, toss in a mason jar along with some garlic cloves and a little onion bulb or two, cover with the brine and hold down with another jar and lid to keep the peppers covered in liquid. Set at room temperature for 5-7 days depending on the temp of the house (covered with cloth to keep the flies out) and wait for the peppers to change color and taste the way you want them. Store covered in some brine in a smaller jar in the fridge. Should keep for a good long time.
I separated into two jars as i wanted to leave plenty of head space for any fermenting bubble action.
Note: Leave MORE HEADSPACE THAN THIS - in only a few hours both jars began to overflow with the brine. Fill the jars about half way up with brine, and maybe place jars on something absorbent.
And what about those peaches, you ask? I may make a crisp, and will definitely make some peach salsa to accompany some locally caught trout a good friend gifted us - recipes later in the week. Or perhaps we'll just slice them and enjoy them fresh and raw along with our evening glasses of wine (and maybe some vanilla ice cream?????).