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What do you guys do with unripe pods?
- Thread starter Walchit
- Start date
Green supers mostly are left to rot. I only keep a few. Green lemon drops make a really good vinegar. Many green annuums also make a good vinegar or are fine for stuff like stirfiry, soups and pickled. I got a few Sichuan that are not going to ripen i need to try.
ako1974 said:
I did this twenty years ago when the place I worked at allowed me to hang plants with green fruit for 2 - 3 months after first frost. Spritzed roots with very mild nuted water and picked ripe fruit through January'.
Of course it was the only place I knew of that was indoors & above 50°F over the winter.
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Ferment some perhaps?
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good lord that is a bunch of YUM.Walchit said:I need till January to process all of these. I'm getting quite a few ripening in the first pile
20181016_201013.jpg
I see green tomatillo salsa,
straight hot pepper salsa with garlic, onion, salt cilantro,
roasted over pecan wood and oak blended, dehydrated, ground hot pepper
hot packed puree
I am envious of that harvest
C-O-C carrot onion celeryThe Hot Pepper said:
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i am quoting myself to correct my original post as it is beyond the time allowed to edit it.Guatemalan Insanity Pepper said:i got mine in trade from a member here
PepperPeopleAreTheBest
i grew; Estonian red and
elephant garlic{which is actually more closely related to a leek than garlic}
if you want me to send you some cloves and a sample of my alder/cherry wood smoked Serrano pow pow let me know
this is Romanian red Garlic i originally misspoke and said Estonian red garlic
just dug up
If i continued to try to remove all the dirt this early much of the outer paper/skin would come off too
i found it better to wait and go back with a bristle brush and get the remaining dirt off after it has dried a bit
this may have been more due to the conditions just before harvest than anything, perhaps if the ground was drier when i dug them up this would not have been an issue.
I should note that the white garlic heads are elephant garlic and the red ones are the Romanian red about as big as the elephant garlic
not all are this big, more than half were.Though even the smallest cloves are larger than the stuff we can get at the grocery store.
I apologize for hijacking your thread Andy
back to original topic...
How are those pods ripening up for you @Walchit ?
Lets ee some pics
That's a BUNCH of peppers!