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?
I had a mixture of peppers that I wanted to utilize all of them in making the sauce. The result was a spicy, flavorful sauce that wasn't over-the-top but indeed very spicy!
This tangy-spicy-sweet-mustardy-awesome sauce is the go to for adding a little zing on just about everything. It plays well with eggs, can be stirred into dips, slathered on sandwiches or mixed in a Bloody Mary.
A not-too-hot and definitely not-too-vinegary hot sauce.
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
This spicy hot pepper jelly is the perfect way to use your garden's bounty of hot peppers this summer. Can it to enjoy throughout the year.
Alma paprika peppers preserved in an olive oil infusion of smoked Spanish paprika and garlic. It’s a bit spicy (not overwhelming), smoky, and perfectly sweet.
Put up your hot peppers in vinegar to enjoy all year round.
This year . . . like most other years . . . I planted a variety of hot peppers in my garden.
Because peppers are a low acid food they need to be pressure canned.
Got fire-roasted peppers? Make salsa.
Dehydrating is a perfect way to preserve jalapeno slices to use in soups, stews, and other cooked dishes. They can also be used when canning tomato salsa.
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