Freezing Green or Sweet Bell Peppers

This year I had an overabundance of many different types of peppers, so decided to freeze a few of the Bell Peppers.

Not only are bell peppers packed with lots of flavor, they also add important nutrients to any dish. 
One red sweet bell pepper provides an entire day’s worth of vitamins A and C, (more than twice the amount found in an orange) and are a good source of the antioxidant vitamin E!

Canning Hot Peppers

Most years we go through our garden fresh peppers pretty quick and never seem to have enough peppers. We use them on sandwiches, to make appetizers, on pizza and subs and as the main ingredient for Stuffed Hot Peppers.

So this spring I planted extra pepper plants.  Now, near the end of summer, I have such an over abundance of hot peppers I decided to can them so we have a supply this winter.

Peppers are also great as added heat or flavor booster in many dishes, soups, stew, in breakfast eggs, on a relish tray and in salads.  Their great on hot dogs too, along with this Homemade Pickle Relish!

Debra's Stuffed Peppers

My sister Debra passed away three years ago. Her Birthday is in September so in honor of her I decided to share one of my favorite summer recipes. 

She was a fantastic cook, but didn't write down her recipes, so all were lost when we lost her. Although I did not have a copy of Debra’s recipe,  I created this one to copy the peppers she would bring to our parties and family gatherings.  She used Anaheim peppers which are a little on the hot side.  

Pickle Relish

With an overabundance of cucumbers this year I'm making relish.
This is a hot dog style pickle relish but can be used on anything, it’s that good.  As for hot dogs, we usually don't eat them, unless we find the all-meat, nitrate free ones, which are delicious I have to say.  Did I mention this relish won a 1st Place Blue Ribbon at our County Fair?

About the ingredients:

The results are best if you use fresh from your garden produce or from a local farm market.  Store purchased is bland compared to home grown and fresh, which will affect the flavor of the relish.

And because of that, summer is the best time to make enough pickle relish to last through the winter. I use mostly red bell peppers in this recipe as I find green bell peppers have an overpowering flavor. 

You may want to use half red and half green.  

Use a mixture of red and sweet onions, not only for flavor but also for color.