So, I made brine according to instructions, simmering the water/vinegar/salt/sugar mix. I sterilized my bottle, cut up a bunch of mixed jalapeno slices, put into sterilized jar, then covered with brine. Once it cooled down a bit, I moved it to the fridge. Here is a pic. I will put in other vegetables at a later time.
For historical purposes, I am posting pics of the whole garden. There are 7 rows of plants.
First row as I enter the garden are the frutescens and some oddball crosses. You can see the tabasco with many pods growing upwards. Other than that, not a ton of pods in this row as of yet.
Second row in is all chinense. In the front is a Tshololo Orange that has the purple leaves. It is a strong plant and will produce a bunch of pods.
Third row is all chinense. In the middle of the row on the right is a Beni Highlands with light colored leaves. Not a tall plant.
Fourth row is all chinense. Towards the back of the row are my Big Mamas. Those plants are big.
Fifth row is the first row of annuums. Front right you can see the thai peppers and in the back on the right grow some jalapenos.
Sixth row is the second row of annuums. You can see the Super Chili's on the right, which are right across from some Ammazzos. In front of the Super Chili's are those cool purple peppers I got the seeds from the Korean BBQ place near me.
Seventh and last row is the baccatums. You cannot see them from this pic, but there are a bunch of pods growing here.
From left to right, Ripe Purple Thai, Jalapeno Tajin, Purple Jalapeno, Jalamundo, Purple Serrano (looks more like Jalapenos), Cilegia Piccante, GP Spectacular, Lemme Italian, Giant Ristra, 7 Pot Yellow Brainstains, Super Chiles, orange Naga Viper, Peppadew, Peachadew.
So, these are Lemme Italians, a Relleno, a Helix Nebula, a Red Mini Sweet, a runt 7Pot Lucy, 3 Ciliegia Piccantes, a GP Spectacular, and an Ancient Sweet. Could've picked a bunch of Jalapeno's, maybe tomorrow.
I just love to eat loaded fresh jalapenos. These are the first ones of the season, less than 30 minutes from the plant to the table. How do you like yours cooked up? 86D9C38E-159E-42C6-BBC2-9E2A8FDDA81B.jpeg
What do you have in those jalaps? Cream Cheese, Bacon Bits, Shredded Cheddar, anything else? Looks great! I have done the Bacon Wrapped Poppers but never really ate them raw and stuffed, which looks real gooood.
Oh yeah, forgot about this plant. I collected the seeds from a potted plant in a Korean BBQ in Fairlawn, NJ. It was late in the year and the pods on the plant were red and pretty much dried out. I thought it was a Super Chile or something similar. Looks like the pods go from white to purple to red. Pretty cool surprise.