(Capsicum annuum ‘Yolo Wonder’)
Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm fresh harvested Pickle Me peppers and cut off top and then down each corner to produce four ‘sides’. Grill (skin side up) under high temperature until skin blackens. Remove and cover in large bowl until cool then peel off skin and cut into thick strips. Take 1 teaspoon of whole pepper medley, 2 bay leaves, 2 teaspoons of salt, 3/4 cup sugar, 400ml cider vinegar – place all in a pot and bring to boil. Cook until all salt and sugar is dissolved then remove from heat and allow to cool. Poor over peppers and add 3 cloves of garlic (chopped) plus 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, etc.). Chill for 1 to 2 days then seal and place in cool dark area.
Visit www.renaissanceherbs.com.au for more exciting ‘Pickle Me’ recipes.
An hardy annual and prolific fruiting, easy to grow pepper. A strong compact shrub with ample late summer/autumn sweet tasting fruit that can be used green or red. Good for pickling and stuffing.
Like all capsicums it must receive a deep soaking when dry over summer and autumn. Give a regular feed with Seasol and Powerfeed during growing season. Plant in an airy, sunny position in well drained soil or very large pots. Harvest when dark green to deep red.
|Harvest||JANUARY TO JUNE|
|Position||PART TO FULL SUN,MODERATE FROST|