I save a few jars of dill pickle juice and put sliced peppers and sweet onions in the juice with some garlic and crushed red peppers. Leave them for a couple weeks in the fridge (I have an extra fridge for stuff like this) and they come out real tasty. I also dice them up and vacuum pack them in the freezer and use them as needed. You can dehydrate them and then grind them into powder. Paprika is nothing more than a sweet red pepper that is dried and ground.
We grow a few banana peppers and pickle them for salads and sammiches,,no need canning them in my house because food never last's long enough for me to can anything. They're supposed to last 3 months pickled and so far so good.
I don't know what kind of peppers you have, but if it's a good variety you're in luck. At the end on the season we take all of our peppers that are left in the garden, all green, red and yellow bell peppers, cayenne, jalapeno, serrano, you name it we dry it grind in food processor mix it all together. We use this in meat loaf, burgers, casseroles, pizza, etc. where ever you want. This is just what we do, hope it helps.
Post by histopicker on Sept 6, 2014 11:32:37 GMT -5
It depends on what type of pepper i am dealing with. Extra Bell peppers get cut up and frozen. Put them in zip-locs with water and lay flat (water prevents freezer burn). Jalapenos get pickled. Cayenne gets dried and ground, I use it instead of black pepper. New mex or Anaheim peppers get roasted and peeled then frozen the same as Bell's. Hungarian hot wax get pickled with the cherry bells. If i have some nice Anaheim type I might make Ristras and dry them. I sell these for around 25.00 as novelty items.
Post by billfosburgh on Oct 1, 2014 23:44:10 GMT -5
we make stuffed peppers & freeze them
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