My purchase consisted of:
- 10# mixed sweet peppers (mostly yellow & orange, a few red)
- 10# Anaheims (equal mix of red & green)
- 5# red jalapenos
The Anaheims are destined for red and green enchilada sauce, while the sweet peppers are to be canned plain for use in recipes over the winter.
I also picked up 3# of string beans and some habaneros to make even more spicy dilly beans... so, tonight, I managed to actually finish the dilly beans and put the roasted sweet peppers into jars! I also had two japanese cucumbers in the garden so in jars they went as dilly spears (with some slices of red jalapeno and yellow sweet pepper).
That leaves only freezing the roasted Anaheims to make sauce later, smoking the rest of the red jalapenos, and making a quick batch of quince jelly with the half gallon jar in the fridge before I can actually start packing for my trip! I do wonder sometimes why I do this to myself! It's a good thing I am off on Friday and the Lost Coast Dual Sport ride is on Saturday!
5 - 16 oz jars spicy HOT dilly beans
2 - 16 oz cucumber dill spears
1 - 16 oz pickled yellow sweet pepper
1 - 16 oz roasted yellow pepper
4 - 12 oz roasted sweet yellow-red peppers
2 - 8 oz roasted sweet yellow-red peppers