So it’s getting colder at night and I just picked my peppers. I didn’t know what to do with the ten sweet bell peppers I got off one plant. So I combined them with some store bought peppers and made 6 pints of sweet pickled peppers.
Now the question…what does one do with sweet pickled peppers?!”
Never thought of sandwiches! These are in vinegar (apple cider and white mix) and sugar brine with spices. I’m thinking they’re more like a pickle. Hmmm…
DSIS#3 was visiting and only took four jars of canned goods. That’s good. I have lots, but she just wanted to try things. If she likes them, and we have some left mid-winter, she’ll come back for more. She brought us two large boxes of both cup and pint jars! Yay! Probably 2 dozen each kind. She can have canned goods if she wants them.
She also brought 2 jars of hm mustard pickles. I may give one of those to one of my daughters. We’ll see.
My garden is winding down. We repackaged dried spices into jars and zippered bags and put them in the cupboard. I still have nasturtiums, marigolds, kale and turnip growing in the garden. Also some Korean summer radish. Everything else is basically shot. My Swiss chard and beets are toast, thanks to deer. There are going to be a few changes next year.
I’ve seen seed starting soil on clearance, is there any reason not to buy it now and keep it until spring? Like are there nutrients in it that get less potent over time?