Fresh, you can use them in potato and macaroni salads. Just dice them up small and the flavor adds a nice background, but doesn't stand out.

I think that's the trick if you don't prefer that green pepper flavor - dicing them up real tiny and adding them to recipes to your taste. They can be added to many dishes as long as the flavor doesn't take over. I don't eat meat, but a lot of people also put them in meat loafs. If they are cut up small, they can work great in scrambled eggs and omelets - even after freezing. Of course they go well in salsas and other recipes where they don't have to be the star and their flavor is just part of a medley. I personally like a good raw green pepper in salads.

I freeze the cubanelles. Granddad likes them fried in his eggs. I froze some and made him try it out. He liked it, so freezing works for our house.

If you froze some tomatoes for sauce, you can put quite a few of green bells and cubanelles in your tomato sauce. I am waiting for the weather to cool off a bit more before I make my sauce, so I'll be tossing quite few of both green and red peppers into the batches. I'll probably put a little fry to the cubanelles before adding to the sauce, but green bells can be added raw and cooked with the tomatoes.

I am in the process of cleaning the seeds out of hundreds of cayennes to prepare for drying (a tough job,) but a few branches broke and I cut up a quart of green, and partially green cayennes into tiny diced pieces to add a zip to sauces, salsas, and stir fries.

Yes they are ok if they aren't overpowering. Maybe I will just do as you say, dice into tiny pieces, and freeze some and dehydrate some, add a bit of that green flavor.

I am also a vegetarian.

They can be pickled, and NCHFP has the instructions, but the only use we have for pickled ones in our house is on sandwiches (we use them like the banana peppers you see on Subway sandwiches) so we don't pickle many. We do use a lot of them frozen in winter cooking - chili, spaghetti, on pizza, in meatloaf, with scrambled eggs, tacos, etc. so most of ours get chopped and frozen in ziplock bags.

Dave

Yes I will maybe pickle a few half-pints or something, give it a try. They are good on sandwiches but that's really the only use for them. How long will they last in the refrigerator after you open the jars?

Depending on the recipe used and the amount of vinegar in it, 3-4 months. If undiluted vinegar is used, even longer.

Dave

I would use the NCHFP recipe, if I am canning it, but 3-4 months sounds like the canning is unnecessary, though I guess the BWB is needed to kill mold spores.

I've got two plants with tons of peppers. I am going to try sticking them in a pot and bringing them inside.

You asked about AFTER opening so that is 3-4 months after opening. If only making 1 jar then I suppose you wouldn't have to process them if you don't want. But if making multiple jars then unless you think you would use them all up in that time they need to be processed. NCHFP gives you a choice of several pickled pepper recipes to use, each with different ratios of water to vinegar. So the more vinegar the longer they last after opening.

Dave

Yes, obviously.

3-4 months is long enough to have pickled peppers, I don't want to do that many.

if you like the flavor of stuffed peppers, the family liked a recipe I made a few weeks ago called something like stuffed pepper explosion. I'm planning to chop some peppers for the freezer to use in the future for this recipe. There are also soup recipes based on stuffed peppers so I would slice/chop and freeze what I needed for future recipes.

On the Perfect Pickler website there's a recipe for salsa starter. As long as you use the right amount of salt in the brine, it doesn't matter what variety or combination of peppers you use. I like I plain on my omelets (it's fermented so is a probiotic) but in January I added fresh paste tomatoes for salsa to serve at a party. It got raves. I have a half gallon canning jar to use for larger quantities of things I want to ferment. The gadget fits on any wide mouth canning jar. After about 4 days, I put a regular lid on the jar and put in the fridge. There are other similar gadgets on the market including the old fashioned technique of using a crock and weighted plate.

I was very happy with a simple pickled hot pepper recipe I canned last year. It was the star ingredient in a corn and cheese dip served at a party.

I freeze them to use in omelets and other recipes all year long. Another favorite is to make relish - something handy to have around for tuna, egg, or chicken salad, hot dogs, etc.

I'm dehydrating green peppers cut into 1/2" pieces. Do I let them dry to crisp or bendy?

This may be late to be useful Peter, but I just did my peppers. My stuffed green peppers recipe calls for boiling / steaming peppers for 10 mins before stuffing. I steamed enough for 2 batches, and froze them. Will be easy to make stuffed peppers this winter. The rest i slice and freeze, and if I need to chop / dice them, they are easy to do when frozen. I use a lot of peppers - in enchiladas, fajitas, meatloaf, peppersteak, soup, sausage and peppers, etc. I havent had to buy peppers in years.