Pam’s Pictorama Post: We haven’t had a recipe post in a very long time and I guess today’s pepper post falls roughly in that category. Jumping back a little, ongoing readers know that Kim and I have been spending a long summer vacation in New Jersey. (Some of those recent posts can be found here, here and here.)

Further back, some folks also know that I lived in this house during the first months of this year with my mom during her final illness, managing a consistent group of two caregivers on every shift during the 24 hours. I have spoken about the extraordinary loving care mom received from this group of women and among them was the major-domo Winsome who remains my New Jersey sister and Chief of Staff now after mom’s passing in late April. (Some of those posts are here and here.)

Part of my summer vacation project has been maintaining and adding to my mom’s beautiful backyard garden. Mom loved the garden and although unable to go outside, she followed its progress from her window perch and worked ongoing with her long-standing gardener.

My additions have largely been of the vegetable and herb nature. Blueberry and strawberry plants (largely enjoyed by the bunnies and chipmonks), a fig tree, an overflowing herb garden. And peppers. Although my lone bell pepper plant produced precisely two peppers, a couple of scotch bonnet plants brought over by a friend and a random jalapeno plant bought from a damaged shelf have produced prodigiously.

Aside from a grilled cheese sporting some chopped jalapenos there was no way I could use (or give away) so many hot peppers before they went bad so Winsome offered to show me how to pickle them. We assembled the bits and Saturday morning we got underway. Winsome hails originally from Jamaica so what follows is a somewhat Jamaican influenced version.

First Winsome introduced me to a vegetable called a chayote which seemed to be a cross between a turnip and a pear. Under her instruction I peeled it lightly, cut it open and sliced out the seedy center. Carrots, onions (red and white for a variety of color) and of course the peppers were cut in quarter inch strips, not thinner. Peppercorns she called pimientos were used whole but these are similar if not the same as black peppercorns, we pulled about two dozen out.

Strap on your gloves if you haven’t already! Also I recommend using all glass dishes (I ruined some plastic containers) and a plastic cutting board or disposable cutting surface. Remember that once you start cutting the peppers you need to be careful not to touch your face or eyes and also that the knife and surfaces will have pepper oil on them. I nibbled a raw piece of chayote and realized that I had cut some more of it with the pepper covered knife! Ouch!

Combine salt, white vinegar and the peppercorns and heat for about 5-10 minutes, just to dissolve. At the same time boil the jars and lids. Begin layering the carrots, chayote, and onions and then the pepper slices. Make sure you drop some of the peppercorns into the lower layers, begin spooning the vinegar and salt solution in. Fill to the top and add liquid to cover.

I didn’t use garlic but you certainly could. An easier method of saving and using the peppers would be to freeze them and cut bits off as needed. I will likely do that with my next batch so I will report back!

What you need:

• Disposable gloves
• Chili Peppers
• Sugar (teaspoon)
• Salt (half teaspoon)
• White vinegar (about 1.25 cups to start – you may need more liquid)
• Chayote
• Red and white onion
• Jars
• Peppercorns or Pimiento peppercorns
• Jars