Anyhow, we walked the rows of peach and nectarine trees for awhile, mostly just enjoying the inland heat and chatting. Occasionally we added a couple of fruits to our buckets, but really they were still virtually empty by the time we hit the rows of lush peppers.
|A fraction of my u-pick pepper haul|
After getting some chard and fresh sage, we paid up. Mine was $10, which for the amount of produce I had was ridiculously awesome, but also meant I had at least a good 8 lbs of peppers!
We picked up some gorgeous heirloom tomatoes, garlic and pickling cucumbers from the stand and then drove off for a cold beer to compensate for all our "hard work".
|Sweet Garlic Dills, Pepper Jelly & Pickled Jalapeños|
That was Day 1 of jalapeños.
Day 2 had me set on making some Jalapeño Bread & Butter Pickles which I think the fabulous Well Preserved folks had recommended. After selecting more peppers from my stash, I washed them and then donned protective latex gloves. Never underestimate the potential pain of working with hot peppers! You may think they're not that hot or that it won't bother you, but slicing and deveining 2 lbs of them had me feeling it in my lungs and eyes just from the fumes. Luckily I had a chance to recover since my recipe came with a built-in four hour break while the salted peppers and onions chilled in the fridge. After that it was as simple as adding the spices, cooking a few minutes, putting them into jars, and processing in a water bath for 10 minutes. Oh, and let's not forget the most important step: standing back and admiring your work.
|Freshly picked jalapeños|
|Salted & sliced|
|In the pot with spices|
|End result: Bread & Butter'd|