Some of the Poblanos were turning dark red and some had a brownish hint. I told the attendant that I wanted one and my husband said that he wanted one also. One pepper, not a basket full.
I had already selected Vidalia onions and I asked the attendant to use the same bag.
Deem of my surprise when I got home and found a bag full of peppers. Oh, my goodness! What am I going to do?
Green bell peppers can be cut up and put in the freezer without fuzz or muss but what about the Poblanos? What would you do?
I made a concoction of 4 parts of white vinegar and 2 parts of water, added 1 tbs of sea salt and a pinch or two of sugar and brought it to a boil and let it simmer for a few minutes. I also added minced dried parsley.
Before I started operating on the peppers, I put on my Latex gloves (in case the peppers were too hot to handle and burn my hands).
I rinsed the peppers, cut them in half, removed the seeds and sliced them. I filled jars with the peppers and in the large jar with the colorful Poblanos, I added sliced Vidalia onions. Finally, I poured the vinegar solution over the peppers and sealed them (but not too tight).
The water bath: To be on the safe side, I gave the jars a water bath. I don't have a special pot for this, so I covered the bottom of my large enameled pot with a dishtowel and wrapped the jars in wash rags to keep them from rattling against each other in the pot.
I was concerned about breakage but the vinegar was warm in the jars and I inserted the jars into the pot filled with water that was heating up on the stove. No sudden temperature changes were to occur.
I filled the pot with water so that it would cover the tops of the jars and let it come to a gentle boil and to simmer for 10 minutes. I let the jars cool in the pot and later store the jars on a shelf in the cabinet
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