Tuesday, September 29, 2009

Dilly Beans (Again) & Peppers

Since I have such poor impulse control, I responded affirmatively to the call for orders for peppers from Mariquita, and had to pick up 25# of peppers on Friday after work. Saturday was dedicated to quince (and I still have 10# of quince!). After various motorcycle & household chores, Sunday night saw me roasting peppers on the fire pit in the back yard in the company of three friends - in the dark. Less than ideal as it was late and I ended up not seeing what I was doing quite as well. I was up well past midnight peeling and seeding peppers with Scott's company & Season 1 of Mad Men.

My purchase consisted of:

  • 10# mixed sweet peppers (mostly yellow & orange, a few red)
  • 10# Anaheims (equal mix of red & green)
  • 5# red jalapenos
I managed to smoke about 9 jalapenos as a test (for making chipotle peppers) - seemed to work out alright. I added the rest of the peppers and went to bed, but so did the fire! It went out overnight and the 2nd larger batch of peppers didn't even roast! The 9 test peppers are in the dehydrator, drying out the rest of the way.

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


Tami (Vegan Appetite) said...

You constantly amaze me. Is there anything you can't do?

Jenn said...

Aww - thanks... well, apparently respond to comments in the blog in a timely fashion is something I have difficulty doing. :)