Cue up the Peter Piper jokes, 'cause here come my pickled peppers.
Last year's crop of green peppers were eenie-beenie little things -- maybe golf ball size, if that.
But this year? This year our peppers have been amazing. Big as a softball.
We've had lots of them, and they're still going strong.
Kahuna is a sucker for anything pickled. So pickled peppers it is.
Here's a wonderful recipe I unearthed from the depths of my file drawers. It's from an ancient issue of Cooking Light, back when home-grown peppers were merely a twinkle in Kahuna's eye.
4 large bell peppers, either red, green, yellow, or any combination (about 2 lbs. total)
2 c. water
1/2 c. sherry vinegar or white wine vinegar or white vinegar
1/4 c. honey
1 t. black peppercorns
4 large cloves garlic, thinly sliced
1 c. sliced onion (about 2 small)
Slice up peppers, lengthwise, into strips about 1 inch wide; discard stems and seeds. Set aside.
In medium saucepan, heat water, vinegar, honey, peppercorns, and garlic until boiling. Add peppers and onions and return to a boil. Cover, reduce heat, and continue cooking for 20 minutes, or until peppers are very tender. (I cooked mine about 30 minutes.) Let cool, and pack into jars or plastic containers. Refrigerate. Serve with a slotted spoon.
I've made several batches of this, and what we didn't eat, I popped into the freezer. 'Twill be a wonderful reminder of warmer days come February.
So how about you? Any surprise successes in your garden this year?