It’s that time again – pickling time!
The hot peppers have been harvested and we have quite the haul! They’ve been tasty in chili and spaghetti sauce, but my favourite way to eat these tasty little treats is pickled. I throw them on sandwiches, burgers, and nachos – and pretty well everywhere else.
A couple years ago we pickled about 20 jars of hot peppers, which I assumed that I blogged about at the time. No such luck – but then I remembered something fantastic:
I wrote about them in my garden journal!
Tonight we got to work – I chopped peppers and Scott washed jars. Then Scott chopped peppers and I filled jars. Switching back and forth made the time pass quickly, and now we’re the proud owners of nine bottles of mixed jalapeno and banana peppers.
I can’t wait to try this year’s crop!
One lesson that we learned tonight was to use the smaller rimmed jars and really cram them full of peppers. Our wide-rimmed jars ended up being challenging to close and are now full of empty space.