After the pictures I posted recently of my meager pepper plants, you might be surprised to see that awesome harvest above. I know I was.
And just look at the size of this beauty.
Now look at the … Hey, where are you going? No wait, don’t go around … Stop! Don’t look from the side!
Okay, so they were mostly small. And I used a cheap camera trick (“forced perspective” if you want to be technical) to make it look better.
What the hell do you do with peppers that small? I don’t think you can even use that for a garnish.
Well, at least I got several big ones that I can use for …
Well, crap. Freakin’ squirrels. This has been a disappointing year. I’m so glad I don’t have to depend on my gardening skills to feed my family.
I think I’m going to do some pickled peppers. Anybody got a good recipe they can share?
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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13 Comments
Your green peppers look better than ours do! Habaneros and Japapenos did alot better. I’ll be pickling some later today. I use a recipe from the book “Too Many Chiles!”
The Brine
3 cups water
1 cup pickling salt
Combine that salt and water and ocmver thchies with the mixture. Place a plate ont he chiles to keep them submerged in the birne. Soak the chiles overnight to crip them. Drain, rinse will, and dry.
The Pickling Solution
3 cups water
3 cups 5-6% distilled white vinegar
3 teaspoons pickling salt
Poke a couple of smeall holes in the top of each chile and pack them tightly in sterilized jars leaving 1/4-inch head space.
In a pan, combine the water, vinegar and salt. Bring the solution to a boil and pour over the chiles, leaving no head space. Remove trapped air bubbles and cap tightly.
Store for 4 to 6 weeks in a cool, dark place before serving.
Yield: 4 pints
The smaller ones will probably be bitter. Now ask me how I know this . . .
Anon, thanks for the recipe. Aside from the jars, I’ve already got everything I need, cool.
Kristin, how do you know that?
They still look better than the crap I get from the grocery store. Well, except the one with the chomps taken out of it. And that one is only a little worse.
I love making chicken fajitas with green peppers. I use lots of green pepper, onion, and chicken breast.
Gotta have guacamole and sour cream too!
Kim in AK
I like to dehydrate peppers and grind them into flakes or powder–VERY useful.
Bob, your grocery store officially sucks. I’m guessing you knew that.
Kim, why didn’t I think of fajitas? Duh.
Genie, that’s an interesting idea. I’ve never had dried bell pepper, so I don’t know how I’d use it. Any tips?
As far as a recipe, I’ll have to get ahold of my friend Peter. He picked a peck of those things.
{rimshot} Thanks folks… I’ll be in the Domino Room all week!
Thanks so much. I had finally gotten that out of my head, and now it’s back.
I think your peppers are beautiful! I made the mistake of planting mine from seed the first week of June. I thought the seed packet had gone bad, but no. They just took forever to germinate.
I now have five pepper plants about six inches tall that just produced their first flower last week. Maybe next year…
Laurie, part of me wants to start from seeds. Another part of my slaps that first part every time it speaks up. I think the second part of me knows the rest of me better than that.
(No, I don’t talk to the voices in my head. Why do you ask?)
FYI, I’m ‘fixin’ ta’ make bread and butter jalapenos using your bread and butter pickles recipe.
Ooh, cool idea. Hey, maybe I’ll just stuff these things in the jar of pickles I already opened.