|Orange pepper...reflected on my kitchen counter|
I've written about canning them...and making the delicious recipe from the book "Preserving the Harvest" for pickled peppers. It's a great recipe, but it is time consuming. Any canning recipe can be time consuming. First, the peppers must be washed, cored, washed again and sliced into strips. Then there is the preparation of the canning solution, boiling the water, cleaning the jars and so forth. It is an all-afternoon task I typically reserve for the weekends.
|Green peppers in my kitchen|
I don't do anything special to grow my peppers. Good vegetables always begin with good soil. I start the seeds indoors in the spring, purchasing any good-quality green bell pepper seeds. Then after the last danger of frost is past, I transplant the peppers into the vegetable garden area. We did use the soaker hoses this year, which I think helped them young plants survive the early heat and drought. The plants themselves remain small but are, as you can see, producing abundant peppers.
We're enjoying the fresh peppers in dishes such as stuffed peppers, sausage and peppers, and home-made stir fry with chicken. But there are a lot of peppers....peppers, peppers everywhere!
|Green Bell Peppers|