Half sharp cherry peppers

The recipe is all over the internet. Of course, what isn’t? I only had 4 peppers but I didn’t want to waste them and I love worship and adore cherry peppers. So I made 4 cups of brine, hauled out a glass jar and pickled ’em. I threw in a coupla’ green tomatoes I happened to have lying around. I know that changes the flavor but there was room and I hate to waste. There is no way I am making fried green tomatoes this year.

This is only one jar. A couple of different views. It’s pretty I’ll give it that. We’ll see how it tastes. Gonna be a while before it’s all pickle time tho.



Pickling, of course

I love pickles. In my refrigerator at any given time there are 5 to 10 different kinds of pickles. I was currently working on a humongous jar of pepperoncini that someone left at my cottage. I don’t like big stuff in my refrigerator, there’s just never enough room so I was working my way through it with some alacrity. I used one of the pimentos for pasta sauce but I had no idea what to do with the others.

When I was in college one of my roommates’ mothers took a jar of pickle juice and put sliced up onions into. At least I think they were onions, it may have been carrots, or both, but they were delicious and it was a good life skill to learn, one I’ve used all my life. So when I was confronted with the dregs of the pepperoncini and the pimentos on the counter at the same time. I had a thought.

In the meantime I still have the half sharp cherry peppers to deal with. And the gigantic jar in the refrigerator.



Now what?

Last Wednesday, at the farmer’s market in downtown Milwaukee, in front of WE-Energies (the former home of my friend Cindy), I found these lustrous pimento peppers. What attracted me to them was their strong smell, in fact, I smelled them before I saw them. And then next to them were “half-sharp” cherry peppers which are actually about the size of tangerines. I had to buy them and now I have no idea what to do with them.

They are so beautiful.