My Bell Peppers finally started to color up so yesterday I canned Sweet Pickle Relish. I followed This Recipe and added one large bell pepper for a little color variation. I would have preferred to use a red one, but I only had yellow so I threw in one orange Havasu hot pepper because it was ready to use. My total poundage for Cucumbers, Peppers and Onions (pre dicing) was 4 pounds and that yielded three pints plus a little leftover to use right away. Three pints will easily get us through one year.
This didn't really make a dent in the backlog of pickling cucumbers that I have harvested but I have found that I am enjoying eating the picklers just as much as the big, burpless slicers. They are very crisp, especially if you take the time to cut out the seeds.
Now I have only to wait for my Havasu Peppers to ripen so I can make pickled peppers and then my preserving will be done for the summer. I have frozen two gallons of Beans and we are working through the second bed of Sweet Corn, freezing a little at a time. The Gotta Have It Sweet Corn has been just as excellent as the Solstice was.
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