I have a faint memory as a very young child being on one of the OK/Kansas relatives farm and looking out over the rows of something; corn maybe and at the far end was a seed package nailed to a stake. With knee high to a small child plants growing on top of mounds - with gulleys on each side.
We will have our very own pickled sweet deli pepperocini's this year!
Gourmet Seed Company, quite a few very interesting Italian veggie seeds.
Oh, and I found another recipe for Italian Sweet Peppers.
MARINATED PEPPERS
Makes 9 half-pint (250-ml) jars.
4 lb firm peppers 1.8 kg
1 1/2 cup chopped onions 125 ml
1 tbsp dried oregano leaves 15 ml
1 cup bottled lemon juice 250 ml
2 cups vinegar (5%) 500 ml
2 tbsp prepared horseradish (optional) 30 ml
2 - 3 cloves garlic, quartered (optional)
1 cup olive or salad oil 250 ml
1. Select and wash your favorite sweet bell or hot peppers.
2. Small peppers can be left whole but should be flattened. Large peppers should
be quartered. Slash 2 to 4 slits in each pepper. Peel tough-skinned peppers by
first heating in a gas flame, on the barbecue, or under the broiler until the skins
separate from the flesh. Then place peppers in a bowl and cover for 5 to 10 minutes.
Skins will slip off easily. Blanch other peppers for 3 minutes in boiling
water.
3. Mix onions, oregano, lemon juice, vinegar, and horseradish in a saucepan and
heat to boiling.
4. Place garlic clove(s) in each jar.
5. If desired, add 1/4 teaspoon (1 ml) salt to each half-pint (250-ml) jar; 1/2 teaspoon
(2 ml) to each 1-pint (500-ml) jar.
6. Fill jars with peppers to 1/2 inch (1 cm) from the top.
7. Place 2 tablespoons (30 ml) of oil in each jar.
8. Pour hot, well-mixed, vinegar solution over peppers, leaving 1/2 inch (1 cm) of
headspace.
9. Remove air bubbles by running a plastic knife or spatula between the food and
the jar. Then wipe jar rims with a clean, damp cloth and secure lids and ring
bands.
10. Process in a boiling water bath as prescribed in Table 5. (15 mins. up to 1000 ft.)
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