Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Do all fermented peppers need to be crispy? I say no! I use these pepper pickles as seasonings rather than munchables and the results are delightful.
This delicious Tangy Charred Red Pepper Sauce will revolutionize your BBQ's, if it ever gets warm enough to have any, that is!
Quick, easy to make red pepper sauce, roasted garlic and garlic oil are just the things to keep hand on hand to add a little zip to your everyday dishes.
Roasted & Canned Red Peppers
An easy way to save the sweet taste of summer peppers!
Sweet, smokey, tangy peppers in a jar ready for anything.
Canned garden antipasto, or, What To Do With All Those Eggplants & Peppers.
Make your own Roasted Red Pepper Hummus for sandwiches, dipping, spreading, whatever tasty fantasy you have.
Not a fan of green bell peppers, I make this jam all year long, using yellow, orange and/or red bell peppers.
Can you make a jar of Italian marinated peppers that can mimic the flavor of the jars in the italian market. This recipe may be the closest "safe" recipe you will find!