Not everything in my home garden is doing great. The tomatoes - the first I've grown from seeds rather than starts - are a total failure. Not only are the plants being ravaged by fungi, but I made the mistake of planting them next to a six foot tall fence. I hoped the fence would offer some support for the plants, instead it's given squirrels such ready access to the fruit that there's none left for me to harvest. Cranky Frankie. Oh well…I guess I'll let my attachment to the season's most important crop go. Other crops are doing surprisingly well. Like the eggplants and hot peppers. There are so many jalapeños on the bush that I decided to make one of my favorite condiments with 'em: I love eggs over easy, smothered with a layer of melty cheddar that's studded with slices of pickled jalapeños.
For the brine I used approximately:
3 cups of water
3 cups of apple cider vinegar
3 tablespoons of kosher salt
2 tablespoons of sugar