The Second Flood – Summer Vacation Day 10/70

On Wednesday I was able to salvage 7 dozen roses, 3 packages of carnations, 3 packages of Gerber daisies and 15 miniature rose plants. On Friday when I got there to see what was available, there was a bushel basket of red, yellow and orange peppers – over 50 of them – they were just a little oddly shaped. I spent the evening finding recipes and came up with those below.

Pretty Pickled Peppers  (Adapted from Bon Appetit)

  • 4 bell peppers – seed removed and sliced into rounds
  • 1 small white onion – thinly sliced
  • 2 cups white wine vinegar
  • 1/2 cup + 1T sugar
  • 3T water
  • 3 springs fresh thyme
  • 2 cloves garlic – thinly sliced
  • 1t crushed red peppers
  • 1/2t kosher salt
  1. Add the sliced peppers and onions rings into a large bowl. Set aside.
  2. In a small pot, bring the vinegar, sugar, water thyme, garlic, hot dried peppers and salt to a boil until the sugar and salt dissolve.
  3. Pour the hot brine over the peppers and onions and cover with plastic wrap until the liquid is cool.
  4. Once cool, tightly stack the vegetables into a sterile jar and pour the brine over top, making sure that all the vegetables are submerged. Cover and refrigerate for at least 4 hours.  The pickles should last up to 1o days.

Sweet Pepper Jelly

  • 6 large red or orange bell peppers
  • 1 1/2 cups tarragon white wine vinegar
  • 1/2 tsp salt
  • 7 cups white sugar
  • 1 tsp crushed red pepper flakes
  • 8 T  pectin powder
  1. Chop the peppers along with the vinegar in a food processor, until finely chopped.
  2. In large pot, bring all ingredients to a boil, and continue to boil on medium heat for 20 minutes.
  3. Pour into sterilized jars and seal with a hot water or steam bath for 10 minutes. Makes 9 pints.

Canned Pimentos

  1. Put whole peppers into boiling water 12 to 15 minutes or place in a moderately hot oven to 6 to 8 minutes. Dip quickly into cold water; peel, stem and cut out seeds.
    ***this method was a bust.  It was so much easier just to char the skins and steam them.  I did do about 8 peppers using the boiling water, but they float so only one side gets hot and the peels were very hard to remove.
  2. Flatten pimentos. Pack into hot jars, leaving 1/2 inch head space. Add no liquid.
  3. Put on the caps and rings. Process pints and quarts 35 minutes at 10 pounds pressure.

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