I have a lot of pepper plants. I love growing peppers. I have at least five different varieties this year. I don’t know for sure, because I seem to always get a stray pepper seed or two in my seed packets that isn’t the same variety as the rest of the seeds in the packet. This year I have some hot peppers that I can’t identify. I’m growing two hot varieties; Anaheim, and salsa delight; two Italian sweet peppers, carmen and ‘the godfather’; and ‘red delicious’ bell peppers. The carmen seeds were left over from last year. I’ve been getting most of my seeds from Burpees, but I’m thinking about starting to grow some heirloom seeds next year.
Italian sweet peppers really are worth growing. Their flesh isn’t as thick and juicy as bell peppers, but they have the most amazing flavor, especially when they are allowed to fully ripen. I use them for all the same things I would use a bell pepper for, including stuffing, even though they are narrower and much longer than a bell pepper.
I’ve made pepper relish, and I put some peppers in my cucumber relish this year. I froze peppers last year, and I froze some pepper puree and some roasted peppers. I still have some of those. I didn’t see much point in freezing any more peppers this year. I expect to get a lot more peppers this year even though it’s already August. Last year I was still picking peppers in late November or early December. I needed to find another way to preserve some of my peppers.
This year, I canned some pickled peppers. I pickled rings rather than whole peppers so I could mix the sweet and hot peppers together. The recipe doesn’t call for onions, but I decided to add a few Vidalias to the mix, also. We usually get two or three 20 pound bags directly from either Vidalia or Lyons, Georgia each year, so this is also a good way to preserve some of the Vidalias. I’ve already made and frozen Vidalia marmalade, Vidalia jam, and crock pot caramelized Vidalias, so I needed to find another way to put some of those up, too. One of the things I like about this mix is that is has more sweet than hot peppers, and with the addition of the onions, it’ll be a great mixture to put on home made pizza, and to add to pasta salads and bean and grain salads. It could also be included in antipasto, and added to other dishes as a garnish.
I got this recipe from the internet also, and I tweaked it. Here is the original recipe – Continue reading