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“Jalapenos are abundant right now, but that’ll change very soon, when fall starts to chill the fields. I love the brightness of fresh jalapenos, but pickled jalapenos are a staple.
Once I figured out how incredibly easy and cheap it is to make my own, I’ve never gone back. I even learned how to water bath can just so that I could make these in giant batches!
The tricky thing about jalapenos is that the heat level varies wildly, and there is no way to tell how hot an individual pepper is. But the good news is that most of the heat in the jalapeno is in the seeds and the membrane in the middle of the pepper, removing all or some will give you control over the final burn…”
