A Delicious & Easy Pickled Jalapeno Recipe!

This snappy refrigerator pickle comes together in just a few minutes and needs only a rest of half an hour before it’s ready for crunching. It works equally well with any variety of radish (including Daikon). It’s also good made with thinly sliced carrot or young turnips.

One of the signs that spring is really here is fresh asparagus appearing in the local market. Most of us are familiar with green asparagus but it is also available in white and purple varieties.

When I was growing up, I usually loved to be in the kitchen when mother was cooking or canning food. Even though she used the pressure cooker exclusively, that didn’t matter. There was one exception – when she was making chili sauce. For some reason the combination of spices and vinegar was a little overwhelming for me as a kid. The sauce is great on meats particularly beef.

Pickled asparagus is one of those preserves that you frequently see on the shelves of gourmet markets for $12 a jar. Because of its outrageously high commercial price, I try to can enough of it each year to see me through until it is in season again. I offer instructions here to can it in pint jars, but Weck currently offers taller jars that allow you to can longer spears. If you use those larger jars, increase the processing time by five minutes.