Pickled Peppers

 

It’s the time of year to pickle everything – saving this season’s abundance for future seasons. We have a ton of hot peppers right now – jalapenos, fish peppers, habaneros, and a couple others. Pickling is the least dangerous way to deal with them without having to get your hands spicy. Just pack a jar full of peppers, adding a few cloves of garlic, and top off with a vinegar watered down to your liking, plus salt. Since the overall quantity of jars of peppers is still low compared to other harvests for salsa, sauce, etc, I don’t bother to can them – just keep them in the fridge. My favorite pickles retain most of the crispness of the raw vegetable, are sour, salty, garlicky, and spicy. Green beans are perfect for this. I don’t usually care for sweet pickles, but I did include some fruit in one of the pickled pepper jars. Apple slices, grapes, beets, ginger, and carrots accompany the hot peppers. I love the fruity-spicy-gingery combination, plus the color. The peppers are starting to soften up, but the apples are still very crisp.

I must repeat a flavorful hot sauce that I made this week, which is already eaten up! It’s half roasted garlic, a quarter roasted tomatoes, and a quarter roasted jalapenos & fish peppers, blended in a food processor with rice wine vinegar, salt, and oregano.

I’m enjoying picking the occasional pear to snack on, but the tree looms heavy with fruit to be processed soon. More pear tarts, sauce, cider, salads, dried chips, & perhaps wine.

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Pickle Platter & Curry Ginger Scones

Sunday, another brunch day – today I’m enjoying an assortment of our homemade pickled veggies: okra, beets, garlic scapes, turnips, and jalapenos (which can be a bit of a Russian roulette). We pickle cukes and almost anything extra – but the garlic scapes & okra are my favorites! I like pickles with zing and tons of garlic (not with sugar).

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I also veganized an awesome recipe from King Arthur Flour, which I ran across on WordPress adapted here by Cooking is my Sport: Curry Ginger scones! Oh, they were so good, this is now one of my favorite scones! I was impressed with the sweet & savory combination and the way the small amount of curry brings out another side of ginger, which I do love to use copiously. I’m not sure why but there are lovely red speckles throughout. I did a few things different from the recipe – used water and palm oil instead of dairy, non-crystallized shredded ginger root, added some oats & cinnamon (so they had a hint of gingerbread), and forgot to add the pumpkin puree somehow. They still turned out quite moist, spicier and sweeter than I’d expected. ¬†As you can see, I couldn’t stop eating them while photographing them.

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