All Stories

Photo Article from the Welsh Hovel - how to store the last of the peppers

Tom Winnifrith
Saturday 9 October 2021

The small chilli pepper bushes are still going gangbusters, each a small cloud of flame as the little mites turn a bright red. I am now harvesting about 30 a day,and stringing them up to dry next to the Aga. Just one added to a soup really gives it enough of a kick to have the Mrs laughing at her weedy Britisher of a husband. But we have also had a bumper crop of peppers both the normal type you buy in Tesco and finger peppers.

But all good things must come to an end. While the chilli bushes stay in situe, each about a foot and a half high, I have now grubbed all of the pepper bushes of both types. The freezer is stacked with bags of frozen pepppers for use during the Autumn and winter and so just for variety I am storing a few of the last peppers either in a mild vinegar pickle  with an added garlic clove and chilli) or in sunflower oil (with a garlic clove and chilli) Italian style. 

I have no idea how each will taste but we will find out in the run up to Christmas.

If you enjoyed reading this article from Tom Winnifrith, why not help us cover our running costs with a donation?
About Tom Winnifrith
Tom Winnifrith is the editor of When he is not harvesting olives in Greece, he is (planning to) raise goats in Wales.
[email protected]
Recently Featured on ShareProphets
Sign up for my weekly newsletter

Required Reading

Recent Comments

I also read