A Peck of Pickled Peppers

We're getting our first winter storm tonight, so I picked the rest of the garden except for the few things that can tolerate a frost. I've never tried it before, but I canned some pickled jalapeno peppers. I put in some garden carrots, garlic, onions, and red peppers for some color too. The liquid is mostly white vinegar with olive oil and salt.

We have enough green tomatoes to last us a month or more if they all end up ripening. Some of them have split because of the cold and rainy weather we've had.
I've been trying to think of what else we could do with them. I've never tried fried green tomatoes, and they don't sound very good. I some some recipes for green salsa that I might try, though.

I also tried picking a bunch of parsley for drying. It worked really well by just putting it on the oven rack at 200 for about half an hour, and then crushing it. I got about 2 cups of dried parsley- which saves me about 20 cents than what I would have spent on store parsley. Woo hoo. I justify the time I put into it by saying it tastes a lot better than the store bought.