Hello, I am new to gardening and would love some of your Macedonian seeds (I am studying that area in my humanities class) I have the following if you are interested: Nu Mex Big Jim Corno Di Toro Rosso Sweet Pimento Apple sending you an email now Thanks, Missy

Hey euarto, remember how i mentioned in my last post in the rezha pepper thread that an aunt of mine had planted some mystery macedonian pepper seeds? And that she gave a bunch of those seedlings to my dad? Guess what, it looks like one of those plants "might be" the pepper you've posted in this thread. They still need about a week to mature and elongate but we may have a match ... Did yours start off slightly more rounded, then eventually developed that longer tip? Or did yours start out longer and thinner then eventually grew that fat top? I'll keep you posted, but i know that these are either Bitola or Mrenoga stock (northwest of bitola) Of course i'll also keep some behind as seed for the 2011 season.

Scoville I can find Serbian style recipes wright now but this might help CANNING RECIPES **IMPORTANT** The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products. Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers. 7 Day Sweet Pickle Recipe Apricot Chutney Big Tom's Canned Salsa Brandy Peppers Bread and Butter Jalapenos Canning Hot Peppers Canned Sweet Peppers Canned Hot Tomatoes Canned Tomatillo Salsa Chile Pickle (Molagai Ooruga) Chiles en Vinagre Chiles in Vinagar canned #2 Chiles Jalapenos En Escabeche Chile Salsa (Hot Tomato-Pepper Sauce) Dean's Pickled Jalapenos "Default Brine" For Pickling Dilled Green Tomatoes Dilled Onion Dilly Beans End-Of-The-Garden Pickles End of the Garden Pickle (Mennonite) Five Pepper Ketchup Fresh Pack Sour Chiles Giardiniera (pretty Pickle) Green Apple- Jalapeno Chutney Green Tomato Relish Ground Hot Pepper Vinegar Gunterman Family Red-hot Sauce Habanero Salsa for Canning Hattie Anderson's Pickled Artichokes Hot Pepper Relish Hot Pickle Mix Hot Pickled Peppers How to make canned peppers crisp? Jalapeno Mix Jewell's Crisp Peppers Judy's Salsa for Canning Judy's Salsa for Canning #2 Judy's Salsa for Canning #3 KimChi Marinated Peppers Oil Packed Peppers Overnite Garden Dills Piccalilli Pickled Brussels Sprouts Pickled Jalapenos Pickled Jalapenos canned #2 "The Best" Pickeled Jalapenos #3 Pickled Hot Peppers Pickled Peppers canned #2 Pickled Thai Dragons Preseved Chiles in Vinegar Pressure Canners/Cookers Pickling Purple Peppers Pickled Roasted Anaheims Roasted Red Peppers Salsa From American Country Living Simple Pickled Peppers Simple Pickled Peppers canned/2 Spicy Chili Sauce Spicy Pickled Okra Steve Lange's Jalapenos en Escabeche Summer Garden in a Jar Sweet Hot Crispy Pickles Sweet Jalapeno Pickle Relish Thai Pickled Lemons Or Limes (Manao Dong) Tomato-jalapeno Salsa Traditional Chutney Traditional Chutney (Judith Choate) True Canned Salsa * CANNING FAQ * * Canning Green Chile* * USDA Complete Guide to Home Canning * Food Safty Food and Nutrition Pubs. Home Canning Magazine Can It Safely Botulism Canning Books National Food Safety Database Food Safety Inc. University of Florida: Food Safety Database USDA guide to Canning -------------------------------------------------------------------------------- [ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ] [ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ] PepperFooltm Copyright 1996 - 2003 10153 1/2 Riverside Dr. #459 Toluca Lake, California 91602 USA robl@pepperfool.com CANNING RECIPES **IMPORTANT** The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products. Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers. 7 Day Sweet Pickle Recipe Apricot Chutney Big Tom's Canned Salsa Brandy Peppers Bread and Butter Jalapenos Canning Hot Peppers Canned Sweet Peppers Canned Hot Tomatoes Canned Tomatillo Salsa Chile Pickle (Molagai Ooruga) Chiles en Vinagre Chiles in Vinagar canned #2 Chiles Jalapenos En Escabeche Chile Salsa (Hot Tomato-Pepper Sauce) Dean's Pickled Jalapenos "Default Brine" For Pickling Dilled Green Tomatoes Dilled Onion Dilly Beans End-Of-The-Garden Pickles End of the Garden Pickle (Mennonite) Five Pepper Ketchup Fresh Pack Sour Chiles Giardiniera (pretty Pickle) Green Apple- Jalapeno Chutney Green Tomato Relish Ground Hot Pepper Vinegar Gunterman Family Red-hot Sauce Habanero Salsa for Canning Hattie Anderson's Pickled Artichokes Hot Pepper Relish Hot Pickle Mix Hot Pickled Peppers How to make canned peppers crisp? Jalapeno Mix Jewell's Crisp Peppers Judy's Salsa for Canning Judy's Salsa for Canning #2 Judy's Salsa for Canning #3 KimChi Marinated Peppers Oil Packed Peppers Overnite Garden Dills Piccalilli Pickled Brussels Sprouts Pickled Jalapenos Pickled Jalapenos canned #2 "The Best" Pickeled Jalapenos #3 Pickled Hot Peppers Pickled Peppers canned #2 Pickled Thai Dragons Preseved Chiles in Vinegar Pressure Canners/Cookers Pickling Purple Peppers Pickled Roasted Anaheims Roasted Red Peppers Salsa From American Country Living Simple Pickled Peppers Simple Pickled Peppers canned/2 Spicy Chili Sauce Spicy Pickled Okra Steve Lange's Jalapenos en Escabeche Summer Garden in a Jar Sweet Hot Crispy Pickles Sweet Jalapeno Pickle Relish Thai Pickled Lemons Or Limes (Manao Dong) Tomato-jalapeno Salsa Traditional Chutney Traditional Chutney (Judith Choate) True Canned Salsa * CANNING FAQ * * Canning Green Chile* * USDA Complete Guide to Home Canning * Food Safty Food and Nutrition Pubs. Home Canning Magazine Can It Safely Botulism Canning Books National Food Safety Database Food Safety Inc. University of Florida: Food Safety Database USDA guide to Canning -------------------------------------------------------------------------------- [ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ] [ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ] PepperFooltm Copyright 1996 - 2003 10153 1/2 Riverside Dr. #459 Toluca Lake, California 91602 USA robl@pepperfool.com CANNING RECIPES **IMPORTANT** The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products. Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers. 7 Day Sweet Pickle Recipe Apricot Chutney Big Tom's Canned Salsa Brandy Peppers Bread and Butter Jalapenos Canning Hot Peppers Canned Sweet Peppers Canned Hot Tomatoes Canned Tomatillo Salsa Chile Pickle (Molagai Ooruga) Chiles en Vinagre Chiles in Vinagar canned #2 Chiles Jalapenos En Escabeche Chile Salsa (Hot Tomato-Pepper Sauce) Dean's Pickled Jalapenos "Default Brine" For Pickling Dilled Green Tomatoes Dilled Onion Dilly Beans End-Of-The-Garden Pickles End of the Garden Pickle (Mennonite) Five Pepper Ketchup Fresh Pack Sour Chiles Giardiniera (pretty Pickle) Green Apple- Jalapeno Chutney Green Tomato Relish Ground Hot Pepper Vinegar Gunterman Family Red-hot Sauce Habanero Salsa for Canning Hattie Anderson's Pickled Artichokes Hot Pepper Relish Hot Pickle Mix Hot Pickled Peppers How to make canned peppers crisp? Jalapeno Mix Jewell's Crisp Peppers Judy's Salsa for Canning Judy's Salsa for Canning #2 Judy's Salsa for Canning #3 KimChi Marinated Peppers Oil Packed Peppers Overnite Garden Dills Piccalilli Pickled Brussels Sprouts Pickled Jalapenos Pickled Jalapenos canned #2 "The Best" Pickeled Jalapenos #3 Pickled Hot Peppers Pickled Peppers canned #2 Pickled Thai Dragons Preseved Chiles in Vinegar Pressure Canners/Cookers Pickling Purple Peppers Pickled Roasted Anaheims Roasted Red Peppers Salsa From American Country Living Simple Pickled Peppers Simple Pickled Peppers canned/2 Spicy Chili Sauce Spicy Pickled Okra Steve Lange's Jalapenos en Escabeche Summer Garden in a Jar Sweet Hot Crispy Pickles Sweet Jalapeno Pickle Relish Thai Pickled Lemons Or Limes (Manao Dong) Tomato-jalapeno Salsa Traditional Chutney Traditional Chutney (Judith Choate) True Canned Salsa * CANNING FAQ * * Canning Green Chile* * USDA Complete Guide to Home Canning * Food Safty Food and Nutrition Pubs. Home Canning Magazine Can It Safely Botulism Canning Books National Food Safety Database Food Safety Inc. University of Florida: Food Safety Database USDA guide to Canning -------------------------------------------------------------------------------- [ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ] [ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ] PepperFooltm Copyright 1996 - 2003 10153 1/2 Riverside Dr. #459 Toluca Lake, California 91602 USA robl@pepperfool.com lp

Got my package and the sign is perfect, we are in the process of moving and I had to pack it before I thought about taking a picture of it to post. I also got some wonderful squash seeds which I will for sure plant next year. Thanks so much BenLovesBeets!! I hope you enjoy your package. I forgot to put a little note in there, but I just love fairy gardens so I hope you enjoy what I put together for you!