How to use immature peppers at season end

ScottinAtlanta · October 14, 2015

Folks, I am shutting down operations and moving plants inside. There are hundreds of smaller and immature peppers on my scorpions, fatalis, congos, 7 pods, etc. They won't ripen now.

Is there a good way to use these immature peppers? Just grind them up for fermented sauce?

Minnesota Mato · October 16, 2015

I filled a 5 gallon bucket full of peppers tonight because it is going to frost here. I like to take my immature peppers at the end of the season and pickle them. I mix them all together, add a few colored ones and can them. You never know exactly what the heat level will be but that is half the fun!

guruofgardens · October 18, 2015

Sounds like a great use of the green peppers, Minnesota Mato. Do you have a favorite recipe that you use for them?

Do you pickle them whole?

The only ones we've pickled were sliced superhots.

December 17, 2015

If it were me, I would prolong using them until either you absolutely have to or they're dry. They might sweeten up at least a bit if you do that. You could probably put them in brown paper bags to encourage faster drying, and a cold room to encourage them to keep longer.

FarmerShawn · December 17, 2015

At the end of my season here I picked eight shallow tubs (about 18 X 24 X 6 inches deep) full of unripe peppers, hot and sweet, a multitude of varieties. We use very few green peppers, because the ripe ones have better flavor for most of the sauces and powders I make with them. I just left the tubs open and at room temperature, and went through them every other day or so to remove the ripe ones for processing, either dehydrating or fermenting. Of course, we ate a few. In about a month, I finally tossed all that remained, and that was less than half a tub. Almost all of the rest ripened nicely, and remained fairly crisp to the end. A very few rotted prematurely, but most of those showed signs of blossom end rot or fungal damage or sun scald. Still, at least seven of eight tubs of unripe picked peppers stored at room temperature seems like a pretty good yield.

peppero · December 17, 2015

first, Scott, my seeds have arrived. second, my hot peepers that I moved inside are ripening and I do not see why you wont.

jon

peppero · December 17, 2015

first, Scott, my seeds have arrived. second, my hot peepers that I moved inside are ripening and I do not see why yours wont.

jon

October 14, 2015	#1
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	How to use immature peppers at season end Folks, I am shutting down operations and moving plants inside. There are hundreds of smaller and immature peppers on my scorpions, fatalis, congos, 7 pods, etc. They won't ripen now. Is there a good way to use these immature peppers? Just grind them up for fermented sauce?

December 17, 2015	#5
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	How to use immature peppers at season end At the end of my season here I picked eight shallow tubs (about 18 X 24 X 6 inches deep) full of unripe peppers, hot and sweet, a multitude of varieties. We use very few green peppers, because the ripe ones have better flavor for most of the sauces and powders I make with them. I just left the tubs open and at room temperature, and went through them every other day or so to remove the ripe ones for processing, either dehydrating or fermenting. Of course, we ate a few. In about a month, I finally tossed all that remained, and that was less than half a tub. Almost all of the rest ripened nicely, and remained fairly crisp to the end. A very few rotted prematurely, but most of those showed signs of blossom end rot or fungal damage or sun scald. Still, at least seven of eight tubs of unripe picked peppers stored at room temperature seems like a pretty good yield. __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

October 16, 2015	#2
Minnesota Mato Tomatovillian™ Join Date: Aug 2011 Location: minnesota Posts: 175	I filled a 5 gallon bucket full of peppers tonight because it is going to frost here. I like to take my immature peppers at the end of the season and pickle them. I mix them all together, add a few colored ones and can them. You never know exactly what the heat level will be but that is half the fun!

October 18, 2015	#3
guruofgardens Tomatovillian™ Join Date: May 2008 Location: zone 5 Colorado Posts: 942	Sounds like a great use of the green peppers, Minnesota Mato. Do you have a favorite recipe that you use for them? Do you pickle them whole? The only ones we've pickled were sliced superhots.

December 17, 2015	#4
shule1 Guest Posts: n/a	If it were me, I would prolong using them until either you absolutely have to or they're dry. They might sweeten up at least a bit if you do that. You could probably put them in brown paper bags to encourage faster drying, and a cold room to encourage them to keep longer.

December 17, 2015	#6
peppero Tomatovillian™ Join Date: Jan 2009 Location: selmer, tn Posts: 2,944	first, Scott, my seeds have arrived. second, my hot peepers that I moved inside are ripening and I do not see why you wont. jon