I've set up a small jalapeno garden, and whenever jalapenos are ready I just throw them straight into a pickling jar that was a store bought one with sliced jalapenos in it. I ran out of the store bought ones so I decided to cut up some of the grown ones but whenever I did the insides near the seeds were tinted black and tasted pretty bad. They seemed to not be finished pickling considering part of it still had a crunch to it. I've never pickled them before so I'm curious on what I did wrong, or if this is a typical stage in pickling and I just got them out too early. Thanks

I'm not a pickling expert but if you pick something, anything, from the garden and toss it into a jar of pickling juice...you left out one step. There is usually some sort of washing/cleaning and the brine mixture is hot to start with.

When I re-use pickle juice, I pour it into a non-reactive pan, heat it up with some extra vinegar, place the sliced veggies into the pan, then ladle into jars and top with the hot liquid.