Hey peeps! I’m still alive, promise. We got Netflix and it is seriously the worst thing that’s ever happened to me. We made it through all of Orange is the New Black, finished the final 2 seasons of The Office we had never watched, I finished the final 2 seasons of Breaking Bad, and now we are almost through the many seasons of Mad Men. I used to read, I used to blog, I used to keep my house a lot cleaner. Now all I want to do after dinner is watch shows. I hate it. Someone please stop me.
One thing I am still keeping up with is the garden! Our summer produce is coming to an end (it’s still 100 degrees here though, so Mother Nature didn’t get the memo that it’s almost fall). I pulled up all my tomatoes and zucchinis and planted lots of carrots, beets, broccoli and brussels sprouts (a new to us crop). My peppers had a major end-of-summer growth spurt and all came ripe at the exact same time about a week ago. I had about 50 peppers and no idea what to do with them. So I pickled them!
I’m pretty lazy when it comes to pickling. I’ve never gotten into canning, and I don’t even want to heat up my pickling liquid on the stove. Guess what? You don’t have to! I have pickled tons of cucumbers, peppers and green beans over the last few years and I have never once heated anything up. This method is known as “refrigerator pickles” and is so, so easy. The one downside is that the veggies don’t stay as crisp as long so you have to eat them faster. However, I have found that this really isn’t an issue with peppers (they don’t tend to get soft the way cucumbers do). These should last at least a month in the fridge!
In other news, did you guys hear about the F-18 that went down last week? I have no concept of how relevant or irrelevant a story like that is in national news… it’s obviously a big deal in our community. The pilot who went down was stationed at our base, and while we did not know him personally, many of our friends and acquaintances did. It’s a small community. And it’s super sad. It was a scary morning when we saw the crash on the news because we have a few close pilot friends who are currently deployed on the ship that the downed jet was on. Thankfully, all of our friends are safe and sound but I am still so saddened by the loss and through everything people have shared on social media, I feel like I did know him.
Though there have been several jet crashes in the last couple years, this is the first time it has hit so close to home (and in most of the others the pilots have ejected safely). It’s scary to think that this is likely not the last time this will happen in our Navy career and there is a very good chance that one of these times it will be someone we know. So many of these guys (Nick included) are doing their dream job and wouldn’t trade it for anything in the world. But the truth is they are in danger every day, even when they are at home training. We are so lucky to have people like them willing to fight for our freedom and everything we have in this country. LT Poloski and every one of our service members are heroes!
- 3½ cups sliced jalapenos
- 2 cloves garlic, halved
- 1 tsp black peppercorns
- 1 tbsp salt
- ¾ cup distilled white vinegar
- Fill a quart-sized jar with jalapenos, garlic and peppercorns.
- In a bowl, combine the salt and vinegar. Stir until salt is dissolved. Pour over jalapenos.
- Top the jar off with water, cap, and gently shake to evenly distribute everything.
- For best taste, refrigerate at least 2 days before eating.
- Keep stored in refrigerator.
You can use this method with any kind of peppers! I have also pickled banana peppers and sweet peppers. It’s a great way to keep your garden bounty around just a little bit longer– and impress your friends with homemade jalaps!
If you dig these jalaps and want to try your hand at pickling some cucumbers, be sure to check out my recipes for a couple different flavors of Easy Homemade Pickles!
Or if you totally hate pickling, but still have lots of jalapenos to use up… maybe I could interest you in some Jalapeno Cornbread Poppers!
Stay safe out there, friends!