|Cajun Bell and Sweet Banana Peppers|
|Bread & Butter Pickles with Pink Peppercorns|
2 lbs sweet or hot peppers
12 black peppercorns
6 to 8 tsp coriander seeds
3 or 4 bay leaves
1 small red onion, thinly slices
6 to 8 garlic cloves cut in half
2 1/2 c. vinegar
2 1/2 c. water
1 Tbl. salt
3 Tbl. to 1/3 c. sugar, to taste.
Leave small peppers whole, cutting a small slit near the stem for flavorings to penetrate. Cut large peppers into strips. Remove seeds and ribs. Pack peppers, peppercorns, coriander seeds, bay leaves, onion and garlic into 3 or 4 clean glass pint jars. Heat the vinegar, water, salt and sugar in a small saucepan; cook, stirring, until the sugar dissolves. Pour the vinegar mixture over the peppers, top with a lid and ring. Refrigerate for at least 1 week before using. The peppers will keep for several months in the refrigerator. Makes 3 to 4 pints.
I like to use mustard seeds and pink peppercorns also - I like the extra flavor they give. And instead of plain white vinegar, I like rice vinegar, for a slightly lighter taste.
|Small Loaves of Butter Pound Cake|
|Homemade Sunflower Seed Bread Loaf|
We are eating fresh, and homemade wherever possible. Lots of vegetables and salads, batches of green beans from the garden, and home pickled and baked goods. There's nothing like the taste of fresh home grown, baked or pickled foods!