We love October at Planted and Enchanted. It’s the time of the year when Austin weather becomes not only tolerable, but nice. You can go outside and leave the windows open most of the time. Pretty Cool.

It’s also when our nightshades give us a second round of fruit before their painful descent into compost. In other words, we’ve got lots and lots of peppers in need of a purpose. One of our favorite, and most simple, things to do with our hot peppers is pickle them for later use on bratwurst, nachos and eggs. Yum.

I pickled one pound of jalapenos from the garden this morning using Cultures for Health‘s basic recipe. I added garlic because garlic is amazing. Right? Plus, we had some left from our own garden so it felt right.

Here’s the recipe.

Here’s the pickles in progress.