I have sweet red pepper & am interested in your lavender.

I've recently discovered how much I enjoy the pickle peppers on sandwiches. I would like to learn how to pickle the peppers I grow this year if anyone has seeds they can send me. I have read that the Hot & Sweet Peppers are different then the Hungarian so I would like to try & grow all three varieties. While I wait, I'm on a mission to collect all the canning/jarring equipment to be prepared for the harvest to come! I'm excited to learn more but wait patiently for seeds. Have a look at my list to see if there is anything I have that you would like to exchange.

like you I have an over abundance of banana peppers also. I have pickled about 20 quarts so far. I have fried and frozen some also. But I found a really good recipe for a battered and fried if you want to eat some fresh. Its actually for okra but it works great for banana peppers also. Ingredients 6 cups oil, for frying 1/2 cup cornmeal 1 cup all-purpose flour 2 teaspoons House Seasoning, recipe follows 1/4 teaspoon cayenne pepper 2 pounds fresh okra, sliced 1/2-inch thick 1/2 cup buttermilk Directions Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Yield: 1 1/2 cups Mix ingredients together and store in an airtight container for up to 6 months. *I found that if after dredging if you put them in the fridge for about 15 minutes the batter sticks to them better when frying. I also used more cayenne than they called for and used some kind of a dipping sauce. I was wondering if I could possibly batter and partially fry some and than freeze them and than pull them out and finish frying them when I want them. I wonder what kind of shape the peppers themselves would be in.

You've never had pickled cucumber relish? I made both dill pickle relish and sweet pickle relish this summer, and then I made Tim a relish that is like what my father used to call Chow-Chow. I just let the food processor chop, slice or grate them. It is such a time-saver. Here's the recipe for pickled cucumber relish: NCHFP Recipe--Pickle Cucumber Relish And here's the one for Dill Pickle Relish: NCHFP Recipe: Dill Pickle Relish If you have fresh dill at the same time you have cucumbers, you can make this Fresh Dill Cucumber Relish: Fresh Dill-Cucumber Relish At this link from the NCHFP, there are tons of relish recipes, including sweet pepper relish, apple relish and onion relish (so yummy!). The recipe for Dixie relish here is the one I made for Tim that reminds him of my Dad's chow chow. We were overrun by cucumbers. I made all kinds of fermented pickles, often with up to 4 batches of food fermenting at the same time (requiring lots of sticky notes to remind me which batch was on which day) and all kinds of regular pickles and quick pickles and relishes, finishing up the season with cinnamon pickles (aka mock apple rings) and even when I was through, the cucumber plants weren't so I fed a lot of pickling cukes to the chickens. It was probably the best cucumber year ever. I don't know how we'll ever eat all the pickles I made, but I have noticed that once we open a jar, it doesn't last long so I expect we'll manage to gobble them up much more quickly than I think.