Just as predicted they've just about taken out the dill.

Massive crop of Greek pepperoncini despite the deer.
This is about half of them.

chickens will take care of dem der grass hoppers.
fresh food on the hoof so to speak.


keith

I'm glad I watered yesterday afternoon.
They needed watering and I wanted to harvest this morning before the dreaded heat set in.
Well as luck would have it while I was picking peppers a neighbor down the road asked if I had any water.
I checked and the water was off to the neighborhood.
But I do have the peppers picked.
Just going to pickle them all together in white 5% vinegar with some additional salt.
The Greek pepperoncini.
Serrano.
Ghost peppers.
Nothing else I can do at the time.
Should make about 2 quarts or more.

I managed to get two highly packed quarts and one pint out of the deal.
Added home grown dill and garlic powder too.

When I made my test batch of pickled Greek pepperoncini peppers I tried some about two weeks in.
Very disappointed as they were on the bitter side.
After I don't know how long now the flavors really kicked in.
They are going to go fantastic as a replacement for hamburger dill slices on a hamburger.
That is if I don't eat them all.
The peppers are so prolific even in this horrific heat wave we are experiencing.

Some of the peppers in vinegar dill and garlic powder.

Interesting, none of my serrano peppers look like any of those. Maybe a different variety. Mine are dark green, much thinner and smooth. Hope you keep getting a good harvest.

Totally neglected the habanero seeds I sprouted in the container with the peanuts dill and chayote.
Took a look today and some are doing quite well.
Chayote took a death dive.
Of which I believe was a result of disease spread by white flies.
Last weekend or so I gave everything a good dose of 13 13 13 and watered well.
Basil has been blooming.
With the outrageous 100 plus heat I'm watering twice a week in my tubs with only one 1/2 inch drain hole.
Basically proof that that's all you need for this type of container growing.
The one with the Basil ghost pepper and serrano has the sight tube installed so it doesn't even drain.

worth1 wrote: ↑Sat Jun 18, 2022 12:24 pm When I made my test batch of pickled Greek pepperoncini peppers I tried some about two weeks in.
Very disappointed as they were on the bitter side.
After I don't know how long now the flavors really kicked in.
They are going to go fantastic as a replacement for hamburger dill slices on a hamburger.
That is if I don't eat them all.
The peppers are so prolific even in this horrific heat wave we are experiencing.

I pickled a couple quarts of sliced jalapenos last year. Noticed a bit of bitterness too at first but the bitterness seemed to go away after a week or two in the brine.

My wife made me promise never again pickle jalapenos due to the fumes that permeated the house.

worth1 wrote: ↑Thu Jun 23, 2022 4:39 pm Totally neglected the habanero seeds I sprouted in the container with the peanuts dill and chayote.
Took a look today and some are doing quite well.
Chayote took a death dive.
Of which I believe was a result of disease spread by white flies.
Last weekend or so I gave everything a good dose of 13 13 13 and watered well.
Basil has been blooming.
With the outrageous 100 plus heat I'm watering twice a week in my tubs with only one 1/2 inch drain hole.
Basically proof that that's all you need for this type of container growing.
The one with the Basil ghost pepper and serrano has the sight tube installed so it doesn't even drain.

My raised beds are 10 inches deep on top of a hard clay and rock. Later this year when it cools, I'll take my pickaxe and chip down another foot. I'm thinking I'll be creating a mini perched aquifer under my raised beds. Hopefully I can create an in-ground version of your grow tubs.

White flies have moved on to a better life.
Pepperocini are loaded up again with red ripe peppers.
Taste tested the ones I mixed with ghost peppers and ((((THEY ARE HOT))))!!!!!
But just right for me.

Watered plants yesterday.
Pulled off a red ripe serrano and ate it whole.
Tasted like candy because my pepper heat tolerance is way up.

@worth1 I’ve always wondered how far pepper tolerance can be pushed? Mine is up somewhat with the peppers I’ve been eating lately, but I don’t think up to red serrano tastes like candy yet. I’ve got a few red serranos out there, maybe I’ll try one and see. I did eat a raw Aji Cristal the other day and the heat wasn’t unpleasant and dissipated pretty quickly. I’ve been eating Carolina Reaper cheese puffs from HEB. I don’t eat that much junk food, but I’m getting addicted to the hot slap in the face of those.

One time not that long ago, maybe last summer, I ate a red wild pequin pepper off the bush my friend was growing. That was very unpleasant.

The wild Pequin has little flavor but an intense but sort lived heat.
Mine hasn't even bloomed this year.

I only grew the wild penguin peppers once - maybe 60-70,000 SUs, but I agree about the little flavor, which is why I never grew it again.

Pequin peppers are weeds here. They just spring up wherever. You can buy the peppers in the market, though, often packaged and dried, along with a number of other peppers people dry like Ancho, de arbol, pasilla, etc. Sometimes, people just want the heat without any additional flavors and pequin is good for that.

The Paquin is often used in Mexico as a heat additive with other lesser hot peppers to make sauces.
I personally prefer the chili de Arbol myself as well as many others.
I don't grow them because they are cheaper than dirt dried here where I live.
That are better than cayenne peppers by any stretch of the imagination.
One teaspoon will ruin a small pot of chilli if you're a lightweight.

The habanero seeds I got from store bought habanero peppers sprouted and are now growing out of the tops of the peanut jungle.
Totally neglected and have just watered.

Expecting blooms on the habanero any day now.
Serrano and pepperocini still blooming.
Ghost peppers shut down in the heat.
Peanut plants doing fine.
Dill has seeds i want to save.
Basil has bark on the trunks.