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lgfcparadise
When is the best time to pick jalapenos? Green or Red?
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I have lots of jalapenos and some are starting to turn a little red. What is the best time to pick them? Does anyone have any suggestions for preserving these tasty peppers? I've heard you can make a relish out of them.

When picked full red the jalapenos are sweeter and usually not quite as hot as when picked green, and add color to a jar or dish.  As to the best time, that's a matter of personal choice.  I preserve most of mine by pickling.  They can be dried or frozen to be used in cooking.  Here is a general recipe for pickling, copied from the old site: Comment by david e kelley on August 4, 2009 at 11:37am Delete Comment I love pickles. I pickle some of most solid vegetables I grow and some I purchase from local organic farmers when available. After many years of experimentation with various recipes I settled on a simple process that works for me. Basic brine: 4 1/2 C filtered water, 4 1/2 C white distilled vinegar (5%), 1/2 C pickling salt, I use kosher, that is not iodized as this can discolor your finished products. Seasonings: Mixed pickling spices; We have a sensational spice purveyor in Ft. Worth, www.pendery's.com, that has been here over 100 years and sells the finest, freshest spices and dried chiles. I'm only a happy customer with no interest in this family business; Dill weed and/or seed; hot chiles; onion; garlic, I grow my own; taragon; rosemary; coriander or any spice or herb you want to use. My favorites are: Asparagus, green beans, okra, zucchini, green tomatoes, garlic, carrots, jalapeno, cherry,and serrano chiles. I certainly do not use all flavorings in all pickles, although garlic goes into most of my creations. It's best to blanch all vegetables and chill them in ice water before pickling to preserve the color and taste. Since these are high acid preserves, a hot water bath to seal the jars works fine. I've kept some jalapenos for 5 years and they were still good. Per pint. Asparagus: Basic brine, 2 cloves garlic,1-2 dried hot chiles,1 T pickling spice (optional). Try it both ways. Garlic; Basic brine. I don't want to change the color. Experiment, have a good time, after a couple of weeks savor the best pickles you've ever eaten. Stay natural. David
David, please tell us your perfect timing/handling for asparagus. I'll bet your pickled asparagus is not as soft-textured as most. Or is soft the state-of-the-art?
Mine are crisp.  Only blanch about 1 minute or less, and plunge them into  ice water immediately to stop cooking.  Pack into jars and pour the hot brine into the containers, then put the lids on tightly.  Leave on counter until cooled.  You should hear the lids popping as the cooling liquid creates a vacuum in the jars.  Repeat the sequence with hot brine for any that do not seal. I learned, through experience,  that okra should not be blanched, just scrubbed clean and jarred as above for a good crisp product. Crispness has a lot to do with the ratio of vinegar to salt, so follow a recipe carefully.  Vegetables pickled in this high acid mix really do not have to go through a hot water bath for canning.  I personally use a vacuum sealer for any jars that do not seal by cooling.  Nearly all will seal while cooling down.  Preserve the harvest. Stay natural, David PS I may try to move this conversation to group Preserving the Harvest/Pickling and Kimchi.
Your master-methods are so valuable! Thank you so much for sharing! Do you use favored equipment for quick blanching? Such as some kind of sieve/dipper for plunging the asparagus into the boiling water & out into cold water? Size & shape of boiling-water pan? SO good to know about the unblanched Okra!  My dear Elke is currently preserving from their urban farm garden in Seattle & she hasn't yet mentioned pickling! 
Thanks David! I didn't realize you could pickle so many things. Something fun to try this year :)
From my experience the best time to harvest jalapenos is when they are a dark green color, is when they will be the hottest.The flavor is much better when they are dark green, sweeter and more complex. once a month cooking [1][1] http://onceamonthcook.com
I agree with Abbey. Thank you just wanted to let you know!!!Mag from culinary schools center.

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