What do you guys do with unripe pods?

[ako1974]

I sometimes pull plants and hang them upside down in the house or garage. Some plants ripen well that way, others are very stubborn. 

 

[ShowMeDaSauce]

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.

 

[The_NorthEast_ChileMan]

I sometimes pull plants and hang them upside down in the house or garage. Some plants ripen well that way, others are very stubborn. 

 
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.
 
`
 
 
 
 
 
 
 
 
 
 
 
 
 
 
i

 

[Walchit]

I need till January to process all of these. I'm getting quite a few ripening in the first pile

 

[YAMracer754]

Ferment some perhaps?

Sent from my XT1565 using Tapatalk

 

[Happy Harry Habanero]

I need till January to process all of these. I'm getting quite a few ripening in the first pile

20181016_201013.jpg

good lord that is a bunch of YUM.
  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

 

[Walchit]

They are actually ripening quite nicely. I need to get to pickling these jalapenos and some mixed jars, maybe puree the rest of the jalapenos for some green sauce, I need to order bottles

 

[YAMracer754]

 
The most basic flavor base for any soup or stew. You know it you just don't know the name.
 
In Cajun cuisine they call it holy trinity.

C-O-C carrot onion celery

Sent from my XT1565 using Tapatalk

 

[Guatemalan Insanity Pepper]

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 
 
 

i am quoting myself to correct my original post as it is beyond the time allowed to edit it.
this is Romanian red Garlic i originally misspoke and said Estonian red garlic
 

just dug up
 

trimmed and bundled for hang dry curing     
 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 
 

some Huge cloves    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 

 

[Walchit]

Gip you can hijack any thread,any time. The mailman got out with warrant mans package and not yours. So it should be here Monday. They are actually ripening well. Ive been throwing ripe pods out and then next thing I know it looks like this again.

 

[Chorizo857_62J]

That's a BUNCH of peppers!

 

[Walchit]

Pulled out a gallon and a half of yellow, 3 gallons of peach, a gallon of white, and a gallon of pdn x bmj. And a half gallon of mustard colored ones. Still need to bag up the reds and chocolates