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recipe-help ISO recipe-Green Baccatum Sauce or Sweet Pickled Bac. rings

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So I picked the green Amarillos and Pacay before frost comes.
now what do I do with them?
i don't have a pH meter yet. any idea if they'd be good sweet-pickled in the fridge?
green sauce?
garlic, lime, onion? ACV or White vinegar?
Amarillo poppers?
 
Thanks for your suggestions in advance.
 
First, I would let the ones that started turning orange, finish turning orange. If you put them in a closed ziplock bag at room temp with other aji amarillo pods that are ripening, they will change to fully orange in 3-4 days.

I made some pickled aji amarillo rings with okra this Summer. They actually came out really good.

I usually freeze as many aji amarillo pods as I can to cook with over the Winter, so that's where the bulk of mine go.
 

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