A freeze was predicted last weekend so that meant it was time to pick everything in the garden or risk losing it. So that’s exactly what I did, as you can see. With all the beautiful heirloom tomatoes (both ripe ones and green ones) and many varieties of peppers just sitting on our kitchen table, I was majorly inspired. But first, I needed to think about putting some of this garden fresh goodness away for the winter. So, I froze a few big gallon bags full of chopped sweet peppers, plus a batch of halved miniature poblano peppers. I also made and canned plenty of roasted tomato sauce. After that I felt free to be creative. For Sunday breakfast, I made fried green tomatoes with poached eggs, crispy proscuitto bits, and horseradish sour cream. While Vanna napped that day, I canned sliced pickled chiles—a project I’ve been wanting to tackle for awhile now. Check out the recipe below. They are super easy to make! Pollo alla Romana with tons of sliced peppers made a most excellent dinner on Sunday night. Here's the recipe I used as inspiration. And last night, a deep dish pizza pie made perfect use of peppers, tomatoes, and broccoli florets (which are still growing happily despite the frost). Tonight a Brazilian black bean stew is on the menu. Oh the possibilties! I love this time of year.
Pickled Chiles
I recommend using a mandoline slicer to slice the chiles and wearing rubber gloves while you do it.
1. Thinly slice 1 1/2 pounds of various chile peppers into rings, discarding stem ends and excess seeds.
2. In a 2- to 3-quart stainless steel saucepan, combine 1 1/2 cups water, 2 cups vinegar (use all white vinegar or combine it with white wine vinegar and/or cider vinegar), 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Bring to boiling, stirring until sugar and salt dissolve
3. Pack peppers into 5 or 6 hot, sterilized half-pint jars, leaving a 1/2-inch headspace. Pour hot liquid over the peppers, maintaining the 1/2-inch headspace. Wipe jar rims. Top with lids then screw-bands.
4. Process jars in a boiling water canner for 10 minutes (start timing after water returns to boiling). Remove jars from canner to a dish towel on the counter. Allow to stand at room temperature for at least 1 week before serving.
3. Pack peppers into 5 or 6 hot, sterilized half-pint jars, leaving a 1/2-inch headspace. Pour hot liquid over the peppers, maintaining the 1/2-inch headspace. Wipe jar rims. Top with lids then screw-bands. 
