The 2015 Richmond, VA Jaloro pepper harvest was almost too good. After living in the shortened growing season of Minneapolis, MN I was not quite ready for the yield with all those growing days.
The Jaloro, a yellow jalapeño pepper which eventually turns red, was developed at the Texas A&M experiment station and produces an abundance of peppers.
Because of the abundant yield, I decided to make refrigerator pickled peppers. I was trying to mimic the kick of Supertonic from Fierce Ferments, so I combined sliced peppers and sliced ginger with unfiltered apple cider vinegar and placed the mixture in the refrigerator. I also tried adding chopped green tomatoes and onion to the blend.