Fall is finally approaching here in southern California. I've already noticed as large drop on my jalapeno pepper production as well as my tomatoes. There are still plenty of small stragglers on the plants that will hopefully ripen up in the next month or so. This morning I went out to find any peppers that might be ready for harvest, but my big production season came in summer so things are getting much slower. I did find a some that I had missed previously, but only really a handful.
One of the biggest surprises I found hiding behind a plant next to the fence. Two very overripe peppers that were bright red, so I picked them knowing they would really add to spice up the others when mixed. Very mature, red jalapenos tend to be extremely spicy (and good!)
Pickled Peppers
For basic short term pickling you will need to following:
1 .Clean storage bottle with lid
2 .Sliced peppers and other veggies you wish to add
- Pickling solution which is made by adding one cup of water (326 ml) to one cup (326 ml) of white vinegar, and add one tablespoon (15 grams) of non-iodized salt. Bring to a rolling boil and pour into bottle to cover the peppers and veggies.
As this wasn't a very big batch I decided to just pickle them up, however, there really wasn't enough to fill a bottle. So I decided to get creative and toss in some onion and garlic. I love pickled onion on sandwiches, and mixing them with the peppers should give them a bit of spicy kick! So I sliced up the peppers, onions, and peeled the garlic..
Just a recommendation if you are slicing up spicy peppers it's always wise to wear nitrile gloves. That way you are much less likely to rub your eye or other sensitive parts of your anatomy with capsaicin all over your hands. It can make for an unpleasant couple of hours, that's for sure!
Then I proceeded to dump them into a sterilized quart bottle. The mix was pretty random, but the peppers mainly ended up at the top!
Next step I didn't photograph as I was busy preparing it. You need to prepare the simple pickle solution which is one cup (326 ml) of water, one cup (326 ml) vinegar, and one tablespoon (15 grams) of non-iodized salt. Bring it to a boil and pour the liquid into your jar and that is pretty much it. This simple pickling method preserves the peppers and veggies for at least a month, usually two. Actually processing the bottles for long term storage takes much longer and also softens up the peppers and onions making them mushy. By adding calcium chloride that can be prevented, but I don't want to deal with the process!
And the finished product! It will go in the fridge on it cools down and should be ready to eat come tomorrow! They should taste great!
Silver Price Climbing Ever Higher
I had planned on finishing up the post today right there with the peppers until I happened to check the price of silver. I was pleasantly surprised to see it at almost $53 per Troy ounce.
From kitco.com, silver over the past five days
This year alone it's climbed from $28 to the current levels. Silver has always tended to be more volatile than gold, and that can be seen well over the chart for the last five years below. It goes up and down. Recently supply shortages and squeezes have changed everything. The days of cheap silver may be a memory of days past!
From kitco.com, silver over the last five years
If you don't already invest in silver, it's never too late and always a wise idea in my non-professional opinion! Precious metals are probably one of the safest investments you can make to both retain and grow your personal net worth.
That will wrap things up for today's post. I do hope you enjoyed it! I will be enjoying those jalapenos come tomorrow! Please feel free to ask any comments or questions below, and thank you for all of your support. It is deeply appreciated! Have a great day everyone!
References:
https://www.kitco.com/charts/silver
Disclaimer
I am not a financial planner and this isn't financial advice. Please always do your own research before investing your money. You worked hard enough to earn it!
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