Red pepper (Sheppard) paste and pickled pimento peppers

[atomicsmoke]

The paste is not a canned item but is a preserve so I thought it fits here
Half a bushel of red Sheppard peppers (pic shows about half)

IMG_20140921_125255.jpg

• atomicsmoke
• Sep 22, 2014

Washed then grilled

IMG_20140921_132252.jpg

• atomicsmoke
• Sep 22, 2014

After resting sprinkled with coarse salt.

IMG_20140921_140843.jpg

• atomicsmoke
• Sep 22, 2014

Skin is off

IMG_20140921_172911.jpg

• atomicsmoke
• Sep 22, 2014

Cut into (almost) a paste and bagged

IMG_20140922_190647.jpg

• atomicsmoke
• Sep 22, 2014

Gives a summer taste to stews, chilli, rice pilaf. Makes a delicious salad dressing when mixed with olive oil vinegar and herbs.

The pimentos...later on.

 

[bluewhisper]

I'm going to dig a hole under your fence.

 

[venture]

Good looking stuff!

Good luck and good smoking.

 

[atomicsmoke]

Finished the pimentos late last night.

Started with a 1/2 bushel of them (pictured here after I cleaned about half)

IMG_20140921_164144.jpg

• atomicsmoke
• Sep 23, 2014

Cleaned and cut up, horseradish on top

IMG_20140921_172858.jpg

• atomicsmoke
• Sep 23, 2014

Tossed with vinegar, salt, sugar, thyme, water, bay leaves, whole black pepper

IMG_20140921_180722.jpg

• atomicsmoke
• Sep 23, 2014

Turned them whenever I remebered ...the ones in the pickling juice get soft.
Thyme is visible on top now. Also added some pickling spices (mainly for the mustard seeds)

IMG_20140922_194349.jpg

• atomicsmoke
• Sep 23, 2014

Left in the bucket for 24h (turned about 6-7 times). By then they are all cover in liquid.

Filled five 1L jars.

IMG_20140923_060330.jpg

• atomicsmoke
• Sep 23, 2014

IMG_20140923_060349.jpg

• atomicsmoke
• Sep 23, 2014

I left them the oven for 25 min at 200F to push some air pockets out and to get a good seal. I don't normally do this step, but I had more pockets than before.

These are great with pastrami, cold cuts, mashed potatoes+oven roasts and so many other dishes.

The pickling juice is tasty too.

In the meanwhile my wife took care of these:

IMG_20140923_060456.jpg

• atomicsmoke
• Sep 23, 2014

IMG_20140923_060544.jpg

• atomicsmoke
• Sep 23, 2014

 

[atomicsmoke]

I had to break my "no more canning this year" promise when I saw these nice cherry hot peppers at the market. Well....technically I haven't broken any promise...my mother in law canned them. LOL

IMG_20140927_123338.jpg

• atomicsmoke
• Sep 27, 2014

Another thing she did...green tomatoes

IMG_20140927_123359.jpg

• atomicsmoke
• Sep 27, 2014

 

[ak1]

Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some

 

[atomicsmoke]

Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some:super:

"Down the q for some q" :-)
Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.

 

[ak1]

"Down the q for some q" :-)
Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.

Could work!

 

[atomicsmoke]

Here we go again
3/4 bushel of peppers

_20160914_183013.JPG

• atomicsmoke
• Sep 14, 2016

Horseradish, bay leaves, thyme, whole black pepper

_20160914_183058.JPG

• atomicsmoke
• Sep 14, 2016

Pickled in a bucket

IMG_20160911_203538.jpg

• atomicsmoke
• Sep 14, 2016

Canned (no boil, canning bath, pressure canning)

_20160914_182929.JPG

• atomicsmoke
• Sep 14, 2016

These should last a while

_20160914_183557.JPG

• atomicsmoke
• Sep 14, 2016

 

[nsoutdoorsman1]

Awesome post!!do u have info on canning the peppers and green tomatoes?im overloaded wit them and love to can some!
points for cool post!

 

[atomicsmoke]

These ...I just pickled them for 48h in vinegar+salt+sugar.