Too many peppers!
Well, it’s that time again! Those peppers you have nurtured all summer, waiting for them to turn a seductive shade of red (or deep green) are coming in fast. Here on the prairie, we seem to have skipped our warm intro to fall, and landed smack dab in the middle of dank, misty rain. Buckets of peppers (and tomatoes) line our kitchen floor, waiting to be turned into something we can enjoy in the deep, dark winter months. One solution is PICKLED PEPPERS, a favorite of my youth. My Yiddish grandmother with my mother alongside her would fill gallon jars with these mouth-watering delights, and most years my brother and I could not keep our hands off them for the full time. I am honored to have my mother’s hand-written recipe, in her lovely Catholic school handwriting. It is a little dim from time, so I have transcribed it in detail:
- Cook peppers (roast)* on top of stove over flame (till black all over)
- Dunk in water and peel (or put in plastic bag when cool to hasten peeling process)
- Place in jar
- Pour in white vinegar (to cover)
- Add 1 clove garlic and pickling spices (quantities vary, depending on who you ask)
- A little salt
- A little sugar
- A little oil
- (Try to) wait about a week before eating. Refrigerate? Who knows?
*(I have added my own notes in parentheses)
Thanks, Mom. I love you. 💕
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