Green Peppers

This year I planted way too many pepper plants.  This is the third batch of peppers that I have cut up and froze.  There are just way too many of them.  I don’t know what else to do with them right now.  We are going to be eating a lot of chili this winter!! 

I started with about three ice cream pails of green peppers.  I washed and cored them.  A few went straight to the chickens because their skins were really thin or wilty.   Plus I just have way too many so I threw a few more to the chickens.  And the chickens love the green pepper cores.

I diced a bunch, sliced a few and left some in half.  I sliced these a different way this time.  The other bunch I sliced the long way. 

I have been using sandwich bags to divide these up into serving sizes.  Usually one cup of diced or about one pepper sliced.  Then I put a bunch of these baggies into a foodsaver freezer bag and vacuum seal it.  As I need peppers now, I just cut open the bag right below the seal, take out my little baggie, and reseal the bag with my foodsaver machine.  This seems to work really great for me. 

Refrigerator Dill Pickles

Here is the recipe for the refrigerator dill pickles that we made from that HUGE pile of cucumbers.

The recipe is for a gallon jar, so scale it based on the size of jar you plan on using.

Sliced cucumbers.
2 heads of dill
2 large onions sliced thin
5 cloves of garlic sliced
1 qt bottled water
3 cups of vinegar
1/2 cup canning salt

Boil the water, vinegar and salt just until the salt is dissolved.
Pack the jar with all the vegetables.
Pour hot liquid over vegetables.
I let the jars cool a bit on the counter, then put wax paper-lid-lid ring.
Cool on the couner and then store in the fridge.
Wait at least 24 hours before enjoying.