At the end of the growing season, we had a lot, and I mean a lot of jalapenos to eat. This Sweet and Spicy Pickled Vegetable recipe is a perfect way to use any and all of your garden veggies while adding a little extra flavor and flare.
Honestly, we really need to thank my dad for growing so, so many jalapenos and forgetting (possibly intentionally) to pick the peppers so they became extra HOT! It’s tricky with kids to serve dishes that use jalapenos because they can be pretty spicy at times. Since we had oddly hot and dry weather this summer in the Midwest, many of our jalapenos became bright red with white lines/cracks all along the outside. If you know anything about spicy peppers, the brighter the color and the more lines and cracks…The Spicier The Pepper!
Corey absolutely loves Jalapenos, Serranos and Habaneros. To Corey, the spicier the better. I can’t say the same for myself, the ZenSweet kids or many of our friends and family. So, my solution to make everyone happy…spread our plethora of jalapenos out in many jars of deliciously crisp, pickled vegetables.
This recipe is very adaptable. You can use many vegetable to replace the cauliflower and carrots, such as sweet red pepper & broccoli, radishes & green beans, asparagus & red onion, fennel & cucumber or any combination you can dream up. See…there are a lot of possibilities. The jalapeno can be replaced by serranos or habaneros or a less spicy pepper like an anaheim or banana pepper.
Our brother-in-law, Jason, absolutely loved these Sweet and Spicy Pickled Vegetables and my sister-in-law said he basically ate them every single day on everything he ate!! Our family and friends really enjoyed this recipe as well. Even though winter is on its way, and the back yard garden veggies are coming to a close for the year, don’t be deterred from buying the crispiest, organic produce you can find and using this recipe. These Sweet and Spicy Pickled Vegetables make a delightful, distinct, colorful gift for the holidays too!