Pickled Peppers

Peter Piper picked a peck of pickled peppers;

A peck of pickled peppers Peter Piper picked;

 If Peter Piper picked a peck of pickled peppers,

Where's the peck of pickled peppers Peter Piper picked?

After actually pickling some peppers, this rhyme makes no sense to me.  

How can one pick already pickled peppers??? ;o)

First time I've pickled peppers.  So easy.  I usually make Jalapeno jelly at the end of the season when I'm trying to use up the crop before the frost gets 'em.  I'll definitely do that again.  But after trying store-bought pickled jalapenos and loving them, I decided I had to pickle some of my own.

Won't be able to sample my work right away, though.  The recipe calls for the peppers to age a few weeks before using.  I may not be able to wait that long.

In case you'd like to pickle a peck of your own peppers, here's the recipe I used:

Pickled Jalapenos

2 lbs fresh jalapenos, washed and stems removed
2 cups vinegar
2 cups water
1/2 cup olive oil
2 tsps salt
2 tsps pickling spices

1. Pack peppers into clean, sterilized jars, leaving a few inches at the top.
2. Bring vinegar, water, oil, salt and pickling spice to a boil in a saucepan over medium high heat.
3. Pour boiling sauce over peppers leaving at least 1/2" headspace.
4. Place caps on jars and screw down firmly.
5. Process in boiling water bath for 20 minutes.
6. Check jar seals before storing.  Any that did not seal, refrigerate promptly.
7. Age several weeks before serving. 

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