Peace!
My spring/summer garden is in full bloom, and I started to get larger harvests. Since I am growing jalapenos for some reason ( I don’t really like spicy food), I have had an abundance of these peppers and others in my refrigerator. I thought the best thing to do is to try to preserve them to eat for later. Canning was an option, but I also wanted something quick.
Read More: Canning 101, How To Preserve Your Harvest
While this method is quick ( about 10 minutes to prepare) these peppers can last in your fridge for up to two months. These are also made without sugar and made with vinegar that acts as a natural preservative.
Methods To Preserve Foods
There are many other ways to preserve harvests to save for later that do not include pickling. A quick review of them include:
- Fermenting in alcohol
- Freezing
- Boiling/Heat
- Remove Moisture
- Air drying
Fresh Is Still The Best
Fresh vegetables and fruits are of course better for us than preserved foods. While, I do not consume any meat or diary, I do still largely cook my food. However, while this is a post about preserving food for later, you should try to incorporate raw veggies and fruits into your diet. Check our the Raw Food Meal Planner for easy recipes.
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Passive Time | 45 mins |
| Servings |
|
- 10 large jalapeños sliced, stems discarded
- 2 garlic cloves smashed and peeled
- 1 1/4 cups apple cider vinegar
- 1 cup filtered water
- 4 tablespoons Sugar
- 2 tablespoons kosher salt
Ingredients
|
|
- In a saucepan combine the garlic, water, vinegar, sugar, and salt.
- Add jalapenos to jar.
- Heat to a boil, stirring to dissolve the sugar and salt. Remove the pot off of the heat and let them sit for 10-15 minutes.
- Pour the pickling juices over the top until you've reached the top of the jar.
- Let cool at room temperature before securing a lid and popping them into the fridge.
This is not a canning recipe. Please treat these jalapenos as if they were an open jar. They will last maybe 3 weeks in the fridge.
