Sadly I don’t have a peck of these. They might last the year if I did.
A fair bit of today (at least as far as I’m concerned given that I’m not spending as much time alive these days) was passed very pleasantly with a friend I’ve not seen for more than twenty years who was visiting from Sydney (yes, the Australian one). Production of pickled peppers still took place however.
These are Hungarian Black. I know, I know, it sounds like a recreational herb for baking into brownies, but in fact they’re a variety of chile. They’re very slightly hotter than a Jalapeño and once they’re fully ripe they’re not even black: they turn a beautiful glossy red. I picked these now because I’m going to let my Jalapeños turn red and it’s fun to have different colours of pickled peppers.
Anyhow, all sliced up with a couple of cloves of my garlic, cider vinegar, salt, home-grown honey and some oregano and they’re done. Sadly the colour appears to have faded when the fruit were added to vinegar, but I can live with that for the moment and I’ll see if I can find a way to stop it happening in future batches.
