Thanks linda_lou - I think if I leave out the garlic it will be what I was looking for - THANK YOU! Nancy

Sorry no, they will turn to mush once frozen, They are similar to regular peppers and contain a lot of water, so they tend to get quite soft when frozen and then thawed. If you remove the seeds you can called them 'Picante' sweet and hot peppers. I see them in some serve yourself things like cheese in brine, olives and a few other marinted veggies like mushrooms in some bigger supermarkets. I bought a few of the Picanti peppers not knowing they were the hot ones. But I guess thats why they are called picante. I grew a lot of sweet cherry peppers as you can never find them in any stores. I left the seeds in mine, however, and pierced each with a skewer right through both sides to get the brine inside. If you want to help them remain a bit more crisp for a longer term in picking brine, you can also add some of the calcium chloride which helps pickled foods from getting too soft when stored in vinegar. I use it in most of my dills and even in some sweet mixed pickles. It takes the place of Ball Pickle Crisp which was discontinued recently, but was the alternative to use instead of nasty, caustic lime soaks. I kind of wonder how yours would taste if a whole clove of garlic was packed inside each cherry pepper. Once pickled, garlic gets very mild too. I grow Music garlic with really big cloves and one clove can fit quite snugly inside an emptied out cherry pepper. Just a thought.. Add it to just a few per jar to see if you like that combo. I bet after that, all your hot peppers will get a clove of garlic stuffed into each. I recall some kind of meat stuffed in cherry peppers and commercially canned in glass jars too, but I would't try that as it would need a PC to can and that would really soften the cherry peppers too much. The cherry peppers should keep in the fridge for about a week with no handling excpet a good rinse and drain. I place a bunch in a big plastic zipper bag, but leave it partially open. They get a rinse in cold water, and well drained before they are placed in bags. I do that with pickling cukes and my delicate pepperoncini peppers and they keep nearly a week in the fridge that way. One way to help keep them longer would be to deseed as you would, and simply place them in a big container in the fridge with some full strength 5% vinegar and about half the pickling salt necessary. They should keep that way several weeks in the fridge without spoiling if they are submerged. Then, when you want to can them, you pour out that inital brine and fill the jars with a fresh brine made to the taste you prefer. That should help to hold them in 'suspension' a while. I hope you realize that all of this is my 'secret method' an isn't really a way to preserve per the 'experts' here, but it will work well if you keep your fridge colder than 38 degrees, like down to 34-36 degrees tops, and they will remain firm enough. I do hope that most of the hot cherry peppers have ripened to red color? Good luck!

I don't use the honey or cinnamon in this recipe. It's really good and since I love the "relish" I always double the amounts. Sweet Potato-Coconut Soup with Spicy Relish Spicy Relish: 1 T canola oil 1 T unsalted butter Pinch of red pepper flakes ý small sweet potato, peeled & cut into a small dice Salt and fresh black pepper ü cup finely chopped fresh flat leaf parsley Heat oil & butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add diced sweet potato, salt & pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high & cook until diced potatoes are golden brown, 5-7 minutes. Transfer to a bowl; stir in the parsley. (I like diced potato to get a bit crunch). Soup: 1-1/2 T canola oil 1 small red onion, chopped 2â piece of fresh ginger, grated Pinch of red pepper flakes 3 cups chicken broth ý cup water 1-1/2 lbs sweet potatoes, peeled & cut into a large dice 1-1/2 cups unsweetened coconut milk (light version if you prefer) 1 T clover honey Large pinch of ground cinnamon Heat oil in saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add broth and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes. Use immersion blender to puree. Simmer over low heat. Whisk in coconut milk (or alternative), honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Serves 4. Per serving: 410 calories; 34g carbs;10 mg cholesterol; 30g fat & 4 g fiber. Source: adapted from a Bobby Flay recipe My note: the âÂÂspicy relishâ is the best part of this soup! Double the amounts.

Susan, they all sound good, especially the pie. Ann