I just harvested all my peppers because the weather is turning, but every
year I end up with a couple grocery bags full of sweet green peppers. Anyone
have a good recipe for all of them. And I'm not looking for stuffed pepper
recipes, but a way to process all those peppers into something good that I
will be able to enjoy in the coming months.
I would assume they don't freeze well.
Thanks very much in advance.
Don't forget to check out my cartoon, Virtual Humor!
Go over to rec.food.preserving, and ask for George.
(They do freeze OK, but I'm out of freezer space so I chopped, blanched,
and dried most of my end-o-the-season green peppers this year)
I wash them, cut them into slices, and freeze them on trays. Then I transfer
them to freezer bags. You can pack many into a small space this way. I mostly
use them in cooking.
If you also have green tomatoes, you can make a delicious green tomato and
sweet pepper relish.
I'm happy to share the recipe. This is what we use, instead of the store bought
stuff. A double batch is enough for us, and for gift giving, until the green
tomatoes roll in again.
The recipe is from a cookbook first published in 1963:
Freezing & Canning COOKBOOK
Revised Edition: Prized Recipes from the Farms of America by the Food Editors
of Farm Journal
GREEN TOMATO/PEPPER RELISH
Makes 12 pints according to the book, but I only ever get about 6 pints out of
1 gallon green tomatoes
2 medium onions
4 large (sweet) green peppers
2 large (sweet) red peppers
1/2 Cup salt
1 tsp mixed pickling spices
3 Cups vinegar
1 Cup water
2 Cups sugar
* Wash, chop and mix vegetables, peeling onions and discarding pepper seeds.
Add salt and let stand for several hours or overnight. Drain liquid and
* Tie spices in clean cheescloth; combine all ingredients and simmer for 30
* Remove bag of spices. Ladle boiling hot mixture into hot jars; adjust lids at
*Process in boiling water bath (212F) 10 minutes.
- You can use all green peppers, if your peppers are sweet. I think the red is
just for colour.
- When I'm in a hurry, or making a double batch, I chop all the ingredients in
a food processor
- When short on time, I've frozen the vegetables, either whole or chopped, then
thawed them and made the relish as per usual. Doesn't seem to affect the taste
- The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
I haven't tried this recipe, but since it was on the facing page, and the
orginal poster had a bumper crop of peppers ... and I was typing anyway ....
PEPPER RELISH - makes 6 pints
According to the book, all pepper relishes are best served within six months
after being canned
12 sweet green peppers
12 sweet red peppers
12 small onions, peeled
3 Cups vinegar
1.5 Cups sugar
4 tsp salt
2 tsp celery salt
* Put peppers, seeds discarded, and onions, through food chopper. Add voiling
water to cover; let stand 10 minutes. Drain and discard liquid. Add remaining
ingredients to vegetables. Boil slowly for 15 minutes.
*Ladle into hot jars. Adjust lids at once. Process in boiling water bath (212F)
for 10 minutes.
NOTE: The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
- I suppose you could use all green peppers if that's what you have
I have cut them the tops off, strips and small cubes. Cleaned out the inners
and frozen them in bags with great sucess. The halves are perfect for
stuffed peppers. The rest goes for scrambled eggs and peppers or Italian
Sausage with pepper strips. Not so hot in stirfry if you like them crispy.
Last year, I diced, blanched, and dehydrated mine. (They took Reserve
Champion at the county fair this year) A couple of grocery bags full of
green peppers will make about a pint and a half of dehydrated peppers.
Green peppers can be the basis of a spectacularly good hamburger relish
that can be canned & kept for years, or even in the refrigerator for
Cut the peppers into long thin strips. To make the eventual relish more
colorful, add in a few red, orange, & yellow peppers. Also cube or cut
into long pieces a mess of sweet onions. Fry at a high temperature in lots
of olive oil, adding fresh ground black pepper & a few mashed garlic
cloves, cooked until the green peppers & onions are transluscent with just
a touch of blackened edges. A hell of a lot of peppers & onions will melt
down into a gallon of oil-preserved relish that just about never spoils.
Variations can be done on this adding garden sedums (Sedum rupestris, S.
oreganum, S. acre all make nice components of a relish), purple
passionflower maypop skins that aren't good for much else but are a good
substitute for green tomatoes in a relish, & some finely cut up garden
herbs (fresh basil &/or oregano, small amounts of beebalm & licorice
hyssop, or finely cut up celery). But even with just sweet peppers, sweet
onions, & ground black pepper & garlic fried in olive oil it's a pretty
rich clean good flavor requiring no further tinkering unless for fun &
I use such homemade relishes on tofu hotdogs & gardenburgers since i'm
-paghat the ratgirl
Get your Paghat the Ratgirl T-Shirt here:
We had peppers in stir fry yesterday (cut up peppers, onions, and
zucchini with basil and a little olive oil). If you have a
dehydrator, they can be dried for later use in numerous dishes,
including pizza. We have been giving peppers away to family and
friends and still have more!
On Fri, 15 Oct 2004 23:15:14 -0400, "Toonartist"
Green pepper jelly - great with a little cream cheese on a cracker and an
excellent holiday gift item.
Only one of hundreds of recipes available through a Google search.
pam - gardengal
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.