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I have too many peppers. In addition to a crisper full of red and green varieties of varying levels of heat, I have a whole bunch in the deep freeze. Today I got to work tackling the ones in the crisper. 

The reds became a mild hot sauce. It has just a tiny kick. I used this recipe, which was recommended by a friend. There weren’t any habanero in mine (too much heat for me!).

The others got stuffed in a big jar to become pickles. I had some extra room, so I threw in some carrots, too. Here’s the recipe. All I added was a pinch of turmeric. 

I also made a small jar of dill cucumber and green bean pickles. The cucumber was from my garden! 

The peppers in the deep freeze are destined to become jelly, I think. They’ll have to wait for another weekend. I’m done in the kitchen for today. 

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