Last fall my neighbor, who has a market garden, had a lot of good peppers still on his plants at the end of the farmer's market season. Our daughter and I gleaned some of them. We canned them as pickled peppers using a recipe from Romania. Most of them were not the hot kind, resembling the Maiachi peppers in the picture above. The hot ones were put into jars by themselves. We still have most of them and will have some with our Thanksgiving dinner. They brighten up canning shelves nicely!
