This is the first summer I’ve made pickles, and aside from my first batch being a bit too salty, things have been going well. And now at the end of the season, I’ve had a surfeit of jalapeños and banana peppers. Both of these varieties make good pickles, I’m told. And since I was going to be whipping up some spiced pickling vinegar anyway, I bought some pickling cucumbers at the farmers market and made a jar of those as well.
Now my only question is: what do I do with two jars of pickled banana peppers and one jar of pickled jalapeños?
[...] shares different preservation methods for her summer produce: drying, pickling, and jam making (can I say [...]
[...] producing plenty of peppers. Too many, in fact. But since I don’t want to overload on pickled peppers, I decided to roast the latest harvest and freeze it for later [...]
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