Just a quick question.
I really love pickled Jalapeños. The problem I have is that I can't get enough green pods to do a decent batch. If I pick them while they are still green and wait for more pods to be ready the ones I picked first have ripened off the plant. I have doubled the number of plants I had from last year but that's still only 4 Jalapeno plants and I suspect I will still have this issue.
So, is there any way I can slow the ripening process down (without freezing) so that I'll have a decent number of green pods to pickle?
(I'm not talking about doing only doing 1 batch for the whole season but just so that I have enough to make each batch worth it)
Thanks.
I really love pickled Jalapeños. The problem I have is that I can't get enough green pods to do a decent batch. If I pick them while they are still green and wait for more pods to be ready the ones I picked first have ripened off the plant. I have doubled the number of plants I had from last year but that's still only 4 Jalapeno plants and I suspect I will still have this issue.
So, is there any way I can slow the ripening process down (without freezing) so that I'll have a decent number of green pods to pickle?
(I'm not talking about doing only doing 1 batch for the whole season but just so that I have enough to make each batch worth it)
Thanks.