Don't understand why you picked all the others if they were still small. But several of the ones in the photo appear normal jalapeno size and could be picked. There is no need to pick all of them however. Leave some until they begin to change color.

Dave

I meant like I wanted it to grow

The plant(s) would have continued growing as they set fruit. If the plant(s) were small I could have understood pulling the fruits. But at the size they are now all you are doing is delaying when you get to eat them.

Rodney

Ok it's just that there were only 4 bananas anyway and in my opinion they aren't good unless you pickle them. Also I have 8 jalapeños on, I will eat them as poppers next week

The only reason I pick jalapenos green is if it is early in the season and I have none left in the freezer from last year, or freeze could happen any day at the end of the season. Other than that, I ALWAYS allow jalapenos to ripen to red. They taste far better after they ripen, the options for how you can use them increases (smoke and dry for chipotle, chop and ferment for hot sauce), and it is the entire advantage of why you grow them yourself rather than buying them in the store. Unripened peppers of any sort just can't compare to a ripe pepper. I often get bucketfulls of jalapenos off of a single plant, so be patient and let them grow.

The only reason I pick jalapenos green is if it is early in the season and I have none left in the freezer from last year, or freeze could happen any day at the end of the season. Other than that, I ALWAYS allow jalapenos to ripen to red.

That's a good option IF you have multiple plants and your particular climate encourages faster ripening than cooler climates do. But with just a single plant you'd be cutting your over-all production from that plant by 1/2.

Some prefer them green, I prefer them black and corked, some prefer red hints but not full red. They are good at any stage.

Liam - if you want to make pickled banana peppers I hope you have multiple plants going so you can get enough for a batch all at one time.

Dave

Well on the world of plant pics on the interwebs they look so productive per plant. I mean it takes what 6 peppers per jar?

That depends on the size jar you use and which set of instructions for pickling you use. Most instructions call for 4-6 lbs for 5 pint jars and 7-10 lbs for 9 quart jars so the average is a pound per jar. They can be done whole if slit open, sliced, in halves or chunks.

Dave

Jalapenos ripen fairly quickly, though, compared to many of the other peppers I grow. I'm in zone 7b, so long season, but not as long as some. Last year I was picking 40 to 50 fully RIPE jalapenos at a time from two plants (though I grew many more plants than that, and I was picking about once a week by the end of July. I have very little reason to pick them green. At the end of the season I sliced a mixture of colors from green to red, and some varieties that have yellows and oranges, sliced them and fermented them (pickled). They made a nice crisp pickled jalapeno slices for all sorts of nachos type uses, etc.

When I can and pickle banana peppers i slice them into rings and use the new little handy dandy half pint wide mouth jars that Ball/Kerr came out with a. Few years ago. 6 or 8 of those jars easily last all year. Used to do it with jalapeños too but found it far easier just to freeze them. We use those same small jars for pizza sauce also b cause who can use a pint or quart of pizza sauce at a time. Also use them for jelly now. I know they've made small jars for a long time but not wide mouth. I keep everything the same so I now only have to buy 1 size of lids and rims rather than worrying about small mouth lids and jam sized lids . Mine are all one sized fits all now