Well the weather here turned seasonal over the past week ( I guess no more freak 80 temps!)
Actually it is kind of nice working in this cooler (50-60's) weather...sure made the job of trimming trees around the property much easier. It has been many years since it has been done ( I never had the time) But now that I am home more, I started cutting into my giant yard job list!
We had frost yesterday early am, so decided to harvest what I can from my chili pepper plants The tops are now killed from the frost ......good thing it didn't touch my red sails lettuce, spinach, peas and broccoli which I hope will be a good fall crop.
Right after lunch I set about making Sweet Hots as I like to call them. They are the hotter chillies pickled in a sweet pickle brine.....I started doing this years ago when I ended up with 2 bushels of Very Hot Thai chillies on the last harvest, and they became a big hit in our household and with are friends!
Since I harvested, this morning , all the different types that grew this year I decided to mix them all up and Sweet pickle the mix!
I shall see but I don't think they will be bad. The pickle brine syrup I make up is a simple one of Cider Vinegar, sugar, ground cloves , allspice , dill and some canning salt boiled for about 10 minutes then I throw in the cut up chillies ( I like to leave the seeds out so there is no hot surprises) and boil for about 5 minutes....spoon in to sterile jars cover with a plate to keep in the heat, then boil the brine on last time before pouring it into the jars.
Clean the jar tops and seal! If the batch is small I Just refrigerate after cooling and sealing! If it is a large batch to be stored at room temps I will do the traditional water bath canning process.