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.
Best regards, Bob
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 months.
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 & experimentation.
I use such homemade relishes on tofu hotdogs & gardenburgers since i'm vegetarian.
-paghat the ratgirl
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