Is your garden over flowing with peppers and you just can’t handle making any more salsa? It is easy to pickle them!
I learned a love of all things pepper later in life. Not stupid hot peppers, but a variety of sweet to spicy peppers that can totally change the flavor of a protein by adding just one. Sadly the best ones are seasonal, and this is the time that I am in pepper heaven, but it doesn’t last. Since today is NATIONAL HOT AND SPICY FOOD DAY in the US, and many a local garden is currently over flowing with extra peppers, i’m going to pass along a very easy way to preserve your home grown glory. You pickle your peppers,( and stick these into the fridge), so they are at the ready for your next round of chili or other recipes that need something tasty that registers on the SCOVILLE SCALE.
This is much faster than you think, and when the temperatures drop this winter, you will be stocked up with that garden fresh taste you can’t get in the store!
Word of warning, once you learn how to “pickle and jar” your favorite fresh veggies, you might go a little overboard and suddenly need to find yourself another fridge to store it all!
Susan Saunders 8/19/19
