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I just spoke with my Poppy last night and he is on a canning blitz, which sort of inspired me. He’s made tomato soup, pickled jalapenos, salsa and is about to make jalapeno jelly. Right now in my overgrown garden I have far too many banana peppers and cherry bomb hot peppers (I don’t think that’s the actual name, but I like it), so I think I’ll pickle some, too. But instead of lacto-fermenting them, I’m just going to do them like my Popsicle says:

Take equal parts of water and vinegar and throw in some salt, boil that. Get yer peppers chopped how ever you’d like them (de-seeded and de-veined) and throw them into a clean mason or jelly jar, but leave about 1-2 inches at the top. Throw the boiling mixture on top and seal and wait for the top to pop. Ta-da! Pickled peppers for Peter Piper.

Something about that seems like cheating, so I can’t wait until October to do some real pickling with my Grandfather — kraut making!! Which will be fermented and done just in time for new year’s day!! I’m totally going to make brats and kraut again. I’m getting way too ahead of myself, but I’m just so darned excited!!