I've had a bumper pepper crop this year. I am picking poblanos, serranos and jalapenos daily.
We eat our fair share of peppers, but we can't keep up (and I can't bear to let all these lovely peppers that I've been cultivating go to waste).
In an effort to preserve some of these tasty little guys, I came across a really simple recipe for brining peppers and decided to give it a try.
They are in the fridge right now -- getting all sweet and salty (and of course, hot).
I have lots of plans for these preserved peppers (only a small portion of them will come to fruition I am sure).
I'll report back in a week or so with the tasty (or not-so-tasty results). And let me know if you like peppers -- I've got plenty to share!