tag:blogger.com,1999:blog-3441037586839214871.post2235046977017105333..comments2024-02-12T08:34:18.666-05:00Comments on The Long Road: Making PicklesCarolynhttp://www.blogger.com/profile/05859075229519368228noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3441037586839214871.post-9142747068506999732010-08-21T22:03:51.118-04:002010-08-21T22:03:51.118-04:00Now that I've made lots of salsa, I've bee...Now that I've made lots of salsa, I've been thinking of pickling some of my leftover banana peppers.<br /><br />Oh, and speaking of peppers, I think your multi-hued ones are regular red peppers which aren't fully ripe. That's what ours look like a few days before they turn completely red.<br /><br />Anyway, enjoy the pickles!Eric Seymourhttps://www.blogger.com/profile/07504809109498378280noreply@blogger.comtag:blogger.com,1999:blog-3441037586839214871.post-88367576315428586932010-08-21T14:57:50.074-04:002010-08-21T14:57:50.074-04:00Pickling spices:
http://whatscookingamerica.net/Q-...Pickling spices:<br />http://whatscookingamerica.net/Q-A/PicklingSpice.htm<br /><br />I always remember the all spice and mustard seeds floating at the top. I'm sure you have some of those things (just a little of each) at home.<br /><br />HUGSTeddinoreply@blogger.com