I posted this on CS, but also posting it here in case you miss seeing it over there.

I planted two chili pepper plants, and got LOTS of peppers. I have quite a few red, ripe ones. I also have quite a few green and partially green-maroon (which they turn before they turn red). It's supposed to freeze tonight or tomorrow, so I pulled up the plants, roots and all, and they're in the garage. I need to know what to do with them. I have no idea what green chili peppers are good for (if anything). Should I leave them on the plant for awhile to see if they ripen more? Should I pick them off now? Should I dry them green? Should I pickle and can them? (My brother said he's willing to give them a try -- he likes canned jalapenos). What about the red ripe ones -- are they good for pickling? I was planning on drying those, but a mix of green and red ones, canned, might be quite attractive.

If I can them, should I use cider vinegar or white? I think white would give the prettiest color, but would the cider vinegar give a better taste? I don't want to make salsa for him, because [1] his step-daughters already made him a bunch, and [2] I would have to buy the tomatoes, because mine are DONE!

I should mention that I have no intention of eating them -- I don't like hot peppers. I grew them for my parrot (and to see if I could do it). She will eat them fresh, but also eats them dried, so I will have to dry some of them. But I have plenty and am wondering what to do with the others.

Thanks!

-- Anonymous, October 05, 2001

Answers

If they are still on the plants, hang the plants upside down by the roots somewhere where it won't freeze. They should continue to ripen for a while. Also works for tomatoes, if anyone has any they want to try.

Green chilies are as good as red ones, IMHO. You can can them, I would use white vinegar just for looks. I usually cut a couple of slits in mine; then soak them in salt water for at least 12 hours before packing in jars and pouring the hot liquid over them (vinegar, sugar, water, garlic - sorry, don't have the recipe where I can lay my hands on it). Wear gloves. I had to move my dehydrator outdoors when doing hot peppers - couldn't handle the fumes inside.

-- Anonymous, October 05, 2001

1 1/2 lbs banana peppers

1 pound jalapeno peppers

1/4 lb serrano peppers

6 cups vinegar

2 cups water

3 cloves garlic, crushed

Leave peppers whole or cut into 1 inch pieces (since you're doing little chilis, I'd say whole). Mix peppers together. Combine vinegar, water and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid over pepers, leaving 1/4 inch headspace. Remove air bubbles. Adjust two- piece caps. Process 10 minutes in a boiling water canner. Yields about 5 pints. Wear rubber gloves if you are cutting them or seeding.

I say pick 'em and pickle 'em, one and all. Make Jay eat ALL of them.

yours in Ratheadedness

-- Anonymous, October 06, 2001

Joy- Did you know you can over-winter pepper plants in the house? I've done this a couple of times because mine never get going until about frost. I've picked "indoor" peppers way up till end of winter. You can set the over-wintered peppers back out in the spring and you'll have peppers before anyone else!

-- Anonymous, October 06, 2001

That should have said "you can set the over-wintered pepper PLANTS back out in the spring".

-- Anonymous, October 06, 2001

This might be a little late but we like the chili sauce made from green chili peppers. Just put in the blender with vinegar and then process to seal. Can be used in anything that you like hotsauce on.

-- Anonymous, October 08, 2001