What to do on a rainy, dreary day?
Why, some canning, of course!
It was a good weekend to get in the kitchen and start preserving some of the remaining summer fruits. Saturday was a day for making hot pepper jelly. Today was devoted to pickling pepperocini peppers. Still in waiting are oodles more jalapeños (more jelly and some pickling), more pepperocinis, some Hungarian hot waxes (thinking of drying these), serranos and habaneros that I will probably dry, too.
The recipe calls for the option of adding food coloring, but the peppers confer a natural, lovely green color to the jelly. Food coloring? Pshaw. Au natural is nicer.
What’s your favorite way to preserve hot peppers?