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
- Add the sliced peppers and onions rings into a large bowl. Set aside.
- 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.
- Pour the hot brine over the peppers and onions and cover with plastic wrap until the liquid is cool.
- 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.
- 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
- Chop the peppers along with the vinegar in a food processor, until finely chopped.
- In large pot, bring all ingredients to a boil, and continue to boil on medium heat for 20 minutes.
- Pour into sterilized jars and seal with a hot water or steam bath for 10 minutes. Makes 9 pints.
- 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.
- Flatten pimentos. Pack into hot jars, leaving 1/2 inch head space. Add no liquid.
- Put on the caps and rings. Process pints and quarts 35 minutes at 10 pounds pressure.