We had rain the middle of last week and my peppers seem to have been revived. I picked quite a few yesterday . . a couple of this and a couple of that. I have several types of jalapenos, bell, banana, poblano, serrano, Chinese 5 color peppers, marconi and cayenne. Chad likes to dry the cayenne peppers and grind it for red pepper and for some reason, his chickens have destroyed the cayenne peppers so I told him I have enough for both of us. So, I’m saving all the cayennes and not using them but the pickled peppers have everything from my plants except the cayenne, sliced onions, and one clove of garlic in each jar, all topped with a vinegar/water solution and water bath canned.
There are five pints. I’ll make more of these. We use them on burgers, sandwiches, pizza. I like them with an omelette. I would love to end up with at least 25 jars of these.