I love fall in Oklahoma because you never know what you will get. You might take a snow day off school before Thanksgiving or you might be able to still wear flip flops to school the day before Thanksgiving break. Who knows? (You do realize I could quote Will Rogers at this point, but I won’t.)
Besides the requisite jalapenos, I planted some cherry peppers and had moderate success with them. I love to grab these pickled beauties off of salad bars when they are offered so I decided to try my hand at pickling my own. I used this recipe from Martha Stewart. (Martha calls for hot cherry peppers, but mine were mild.)
Pickled Cherry Peppers
from Martha Stewart
2 lbs. cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 t. whole black peppercorns
4 c. white vinegar (at least 5 percent acidity)
1 1/3 c. water
1/4 c. sugar
1 1/2 t. coarse sea salt
Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
Martha says to serve this over a soft cheese like Burrata. I like them chopped and stirred into some hummus!
Hey, Abigail. Hope you are feeling great today and enjoying some fall weather too. Here is another prickly flower for you today. I just absolutely love it when the cacti bloom!Hugs and giggles! Whoops! And, happy belated birthday!!!!!