Today has been officially dubbed as Pepper Processing Day. Over the weekend Sam harvested bags and bags of peppers from our garden. Everything from colorful bell peppers to the world’s hottest pepper – naga jolokia, AKA Ghost peppers. For the most part I choose to rough chop and freeze everything, but decided to try and make up a refrigerator pickle recipe using the long yellow Caribbean peppers. Don’t know how they’ll turn out but we have several bags of them in the freezer already so I figured the worst that could happen is they’re terrible and we have to chuck them in the compost bin.
(Clockwise beginning at lower left: Ghost peppers, jalapenos, Red Savina habaneros, assorted bell peppers, cubanelles, poblanos, yellow Caribbeans, cayennes)