Saturday, November 3, 2007
Amber & Jalapeños
I've been enjoying a fall farm share from Karl's Farm in Maryland. It's been mostly greens, herbs and some root veggies but also every week there have been large amounts of jalapeños. I've been diligently using them. I made crock pot chili last week, spiced up a stir fry, but I still have a bounty left. Maybe I need to pickle them?
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Whatever you do, I suggest NOT rubbing them in your eyes.
Or on your privates.
Pickling peppers is very straightforward, and drying peppers couldn’t be simpler. To dry peppers, cut them open, remove the seeds and ribs, and cut them into thin strips. Thread a piece of butcher’s twine through them and hang the line in a sunny, airy place. The peppers will dry, shrink, and turn leathery. Leave them on the line and use as needed. One way to pickle peppers is to preserve them whole. Clean them, leave a bit of the stem on, and put them in a wide-neck jar. For a quarter pound of chiles, mix half a cup of sugar, 1-1/2 cups of white wine vinegar, and half-a-dozen black peppercorns in a pan over medium heat and bring to a boil. Immediately pour the hot vinegar over the peppers, almost to the top of the jar and seal well. Stored in the refrigerator, the chiles will last for a year. If you’re just swamped with peppers, you can clean them, cut them in half, remove the seeds and ribs, and freeze them for a year.
How delightful. Do tell us more about your farm share! Where do you pick it up? Photo of the box? Run down of how you'll use the contents?
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