Friday, September 5, 2014

My Favorite Farm Stand in Elmer and a Quart of Pickled Peppers

I've driven by a whole bunch of times. Have you? If you're from the Elmer area and reading, you might know who it belongs to. Maybe they're friend of yours? Its just a little stand on a back road in the middle of no where on Lower Mill Road. They call it, "Sonshine Acres" or something along those lines (I might have butchered the name). Whatever my garden lacked this year, I found there. Even fresh eggs! It's really been a money saver. And there's never a line to wait in before you put your cash in the little wooden lock-box. Oh, and its the kind of place you can pull up next to, leave your car running, and not get all your kids out. My kind of place. So whoever it is that has been so kind to share what you have grown, thank you! (If you know who this is, pass my thank you along, please :)
So anyhow, I found these jalapenos- enough to make a quart of pickled peppers- for only $1. That's a deal! Andrew loves them on his nightly 9pm nachos, on eggs, on.... pretty much anything. So I can afford to feed his jalapeno addiction by stopping by my farm stand when I'm visiting my parent's house, since its right around the corner. Here's how you make them:

You need:
-About 4 cups of chopped jalapeno peppers
-2 cups of vinegar
-1 clove of garlic
-1 cup water

Heat the vinegar, water, and clove of garlic in a small saucepan until it begins to simmer, but is not completely boiling.
While the vinegar mixture heats, chop the jalapenos into 1/4 inch thick slices. I don't remove the seeds, but if you do they won't be quite so hot.
Place chopped peppers in a quart jar, or two pint jars, and fill with the hot liquid. Add lids and let cool on the counter, then refrigerate. These keep for quite a while, just in case you don't consume them quite as liberally as my husband and I do.
You can hot water bath can these, process 20 minutes for pints.

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