This has been a really productive year for me so far. Yesterday, I decided to can most of the peppers I have harvested so far:
6 quarts of Aji Lemon:
4 quarts of Thai:
2 quarts of Fatalii (red and yellow)
1 quart of a Datil/Tobasco mix:
The Aji lemon on the far left is an experiment... Aji lemon with two douglah, garlic, thyme, a sprig of rosemary, two bay leaves and a little balsamic vinegar.
13 quarts total:
Like I said, that is just most of what I have harvested so far. I am picking pods about every two weeks and fill about 2 gallon freezer bags at a time.
As soon as I get some air locks, I'm gonna put a few quarts up to ferment.
For those who are interested, I use 2 cups white vinegar, 6 cups water and a half cup pickling salt per 3 quarts.
The colors of the pods are a lot better in person. The camera on my phone isn't that great...
6 quarts of Aji Lemon:
4 quarts of Thai:
2 quarts of Fatalii (red and yellow)
1 quart of a Datil/Tobasco mix:
The Aji lemon on the far left is an experiment... Aji lemon with two douglah, garlic, thyme, a sprig of rosemary, two bay leaves and a little balsamic vinegar.
13 quarts total:
Like I said, that is just most of what I have harvested so far. I am picking pods about every two weeks and fill about 2 gallon freezer bags at a time.
As soon as I get some air locks, I'm gonna put a few quarts up to ferment.
For those who are interested, I use 2 cups white vinegar, 6 cups water and a half cup pickling salt per 3 quarts.
The colors of the pods are a lot better in person. The camera on my phone isn't that great...