Posted: 8/13/2011 9:55:18 AM EDT
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I'm looking to can some hot peppers, Hungarian/Wax peppers are what I'm looking for. Could mix some Cubanelles in as well.
The wax peppers look like this:  " />
I live in the Woodstock/Roswell area. Anyone know of any good Farmer's Markets or produce stands that carry these hot peppers in the vicinity? Downtown Woodstock Farmer's Mkt was a bust, will check out Roswell next weekend. They sell them at Publix and the like, but the crisper the better. Thanks! |
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I did a hot pepper recon this afternoon as the spousal is making salsa with the intention of canning it. I surveilled publix on hwy 92 and Wally world. Neither had Hungarian wax peppers. However Kroger at Trickum had them. Please maintain propper pepper opsec with this info. Hth
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i grew Georgia Flames, Habs, and Thai chilis this year. The Georgia flames are Georgia lames as far as heat goes, but they are tasty and come in at about 3-6 inches. The Habs are taking their time to turn, have eaten only one, and did not include the quick, it was meh hot. The Thais are wicked and tasty! I will be trying to winter a few of these plants over for next year. I'll also be saving some seed from the thais and habs, not sure about the GA flames. I keep planning to can or store peppers, but at room for about 20 plants, I seem to eat everything they produce as it comes ripe. |
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I do a few recipes with the wax peppers. One is a vinegar and oil concoction that I can and I also make a large batch for the refrigerator. The canning recipe can be found on Google. The easier and much quicker recipe is the refrigerated peppers:
Note- this will make a small batch, you can up the ante to how many your doing just do the math 2 cups white or cider vinegar, 1 cup water, 1/3 cup veg. oil (not Olive, it breaks down and looks unappealing), couple of teaspoons of salt (depends on how salty you like em), minced garlic (to taste but I usually throw a couple cloves), oregano (to taste). Mix all these together in a large sealable container that can go in your fridge. I got one at Bed Bath... that is a tall cylinder but an old pickle jar would do. Cut the tops of the peppers and remove seeds. Cut into 1/4" to 1/2" rings and submerge in your brine. They will keep for weeks in the fridge, just stir them before you serve them as the oil will rise. They are best 2 or 3 days after soaking. I put them on sandwiches and serve them as appetizers with cheese/cracker trays. Really good with a piece of your favorite cheese on top of a Ritz or a Triscuit cracker. Like I said easy and they will keep for weeks. Don't know exactly b/c they never last long. I actually re-use the brine a few times as it gets hotter each batch. I have another recipe that I can in a red sauce, but its a secret. |