What do you guys do with unripe pods?

If they are annums like jalapenos and serranos obviously you can pick and eat. So I am assuming they are not.
 
No got a big box of those already picked. I guess I should have said they were chinense. And some baccatum, what about those.

I already picked a box of chinense too. I know some will likely ripen inside, Idk if it will be enough to make it worth it.

If I could make a green chinense mash or something I would have about a half a shit-ton
 
You can cook some Carribean meals/stews with unripe habs and sctoch bonnets, often times they use the pale green ones not quite ripe in their dishes, also I would use in any stir fry. Also pickling can work because it gets infused with flavors and is basically a carrier.
 
I would not make any salsa or sauce. I would not dehydrate either.
 
Hope this helps.
 
Yeah pickling will work great. Think pepperonchini and how great they taste pickled vs. fresh, and they often pick them early. Use some bold flavors like garlic and bay leaf etc.
 
No but perhaps I would google jalapenos escabeche and follow one of those recipes. I usually don't add sugar to my escabeche but seeing as these are unripe it could be a nice addition.
 
There are the chinense in the middle. I probably have 5x that left outside
20181014_151931.jpg
 
I made an awesome sauce with green baccatums.
Bunch of green lemondrop and bishops crowns roasted with tomatillos, garlic and sweet onion.
Pull them out when things start to get little black bits on them and then blend with a bit of salt, lime juice/vinegar to taste.

I also sweet pickled green and yellow Aji Amarillo rings. They made for a tasty side.
https://www.geniuskitchen.com/recipe/sweet-pickled-banana-peppers-17254?ftab=reviews#activity-feed

Green baccatums are very useful still.
 
You can just cut the plants off at the base, tie a string around stem and hang them up in a back room, fairly warm garage or basement that gets a bit of natural light. The pods won't get any bigger, but they will ripen. From personal experience, the taste isn't as nice as normally ripened, but will be better than shelf ripened or store-bought. . You can do it with tomato plants too.
 
Malarky said:
I made an awesome sauce with green baccatums.
Bunch of green lemondrop and bishops crowns roasted with tomatillos, garlic and seeet onion.
Pull them out when things start to get little black bits on them and then blend with a bit of salt, lime juice/vinegar to taste.

I also sweet pickled green and yellow Aji Amarillo rings. They made for a tasty side.
https://www.geniuskitchen.com/recipe/sweet-pickled-banana-peppers-17254?ftab=reviews#activity-feed

Green baccatums are very useful still.
Click to expand...
i haven`t made this particular recipe but i like that it takes no water. the more vinegar the lower the PH. the lower the PH the longer it will keep in the refrigerator. the recipe i use i also add salt, garlic and black peppercorns.  
 
try some various green ones; blistered and served with a stack of warm tortillas  :drooling:
 
I blistered a few on the stove the other day when i was sorting through my pile of ripening peppers on the table, and was pleasantly impressed with the taste of some of them...
Long story shortened, i ended up eating about 30 various unripe peppers and 15 small corn tortillas along with a 7-up and several shots of Vodka  :D  :metal:    
 
 
 
 
 
 
 
 
the next morning though      :eek:    :censored:
 
 
 
 
 
 
i felt like a total noob  :rofl:
 
 
 
 
:cheers:
 
My go to pickling pepper brine. Makes 2 pints

1.75 cups apple cider vin
2.25 filtered water
2 Tbls pickling salt.

Heat to low boil. Fill pepper filled jars to rim. Keep pressing down and add a few more peppers keeping everything under brine.
Cap and shake tilt roll to get air out of peppers. Remove cap and add more peppers and brine to rim. Repeat until jar is maxed out with brine and peppers.


Multiple above ingredients for larger batches.

Wash peppers trim stem.
Make slit in top and bottom of pepper to let in brine.
Fill clean jars. Add garlic cloves to your liking.

I use pickle crisp product when pickling. Directions on label.


Heres two half gallons I just did minutes ago.
Peppers will cook in brine and change color as it cools.

15395588700613788023729371314940.jpg


You can water bath process 10mins if desired.

I do not process..the hot liquid once cooled creates a vacuum. Salt and vin content make is shell safe. I refrigerate after opening.

My current jar I'm eating is 3 yrs old.
 
Walchit said:
Its 40° and raining, is it worth my time to pick as many pods as I can before it freezes today?

Plants are loaded down with nicer pods than I've had all season, so I feel like its a waste to leave them in the garden to rot
Click to expand...
I feel your pain. I picked everything I could yesterday. My plants, too, are loaded with more fruit & blossoms than they have had all season.
 
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