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A Glut of Green Peppers

14 years ago

I wanted yellow, orange, and red peppers but what I was gifted with were several (like 50) pepper plants that have fruits that stay green forever or until they rot from me staring at them for the whole season. I don't digest these green things that well (y'all over 40 know what I mean), and even though my husband can and would eat my stuffed green peppers 7 times a week, I don't have room left in the freezer for any more for stuffing up until next year's harvest.

Is there some relish or condiment that I could make that is based on green peppers? A lot of relishes use green pepper as an additive, not the star, like Rummage Relish and Salsa and I have so very many green bells out there that I would hate to have to resort to compost. DH said something like pickled green pepper and sweet onion relish would be to his liking for putting on hamburgers and such. Do y'all know of anything like this that is an approved recipe for BWB? Last resort would be to dehydrate them and stick them in his stews and on his half of our pizzas for the next year - at which time I will be planting yellow, orange, and red peppers only.

Nancy

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Comments (4)

digdirt2
14 years ago
Have room to just quarter, de-seed, and freeze them in ziplock bags? We did a bushel of them today.

Or you can can them.

Or you can pickle them. Doesn't have to be banana peppers.

Pickled Pepper and Onion Relish (also in BBB pg. 54)

BBB also has a great Sweet and Sour Relish and Green Pepper Jelly.

Hope this helps.

Dave
ksrogers
14 years ago
You can roast them on the grill until they turn black and then remove the skins and seed mass when cool, then freeze (n=much smaller size). Dry them in 1 inch cut up pieces too.
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bejay9_10
14 years ago
As Ken mentions - toast them over a flame until black, peel, deseed and cut into pieces. I use those very small canning jars - quarter pints that aren't much use for jams, add some salt, citric acid and water and freeze. The store prices for canned green peppers is outrageous. They are nice for Mexican dishes - and it's nice to be able to have some on hand.

You might think about planting the Anaheims next year. They taste a lot like Bell's, but are long not blocky. They do seem to turn red easier, and are great for drying and making enchilada sauce. They can also be parboiled, stuffed with cheese and added to an omelet, great breakfast treat! I'll bet a little of Annie's salsa would be heavenly along side.

Just my 2 c's.

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ksrogers
14 years ago
I like pimento types as they are much meatier and turn red quite fast. Compared to bells, the pimentos are far better tasting too and are better for drying and roasting.

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