Poblano, Shisito, Marconi/Shepard, Banana
(edit: unblurry poblano picture)
this post was submitted on 04 Sep 2025
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For the Poblanos and the Marconi and Shepard, I'll likely roast/blacken, then freeze for use in Green Chile and/or Pozole.
The shishitos are easy to fry/blister and eat in largish quantity, so we'll likely eat those all in the next 4 or 5 days. We are getting that many every few days though, so neighbors are getting handouts.
The Banana peppers are the mystery. I tried canning a few jars already, and they haven't come out well (the flavor is good, but they turn to mush). I'll have to research better canning methods there.
Could you pickle them?
The canned ones are pickled (equal parts white vinegar, apple cider vinegar, and water, plus salt, a little sugar, mustard seeds). The flavor is fantastic, but they are mushy
Maybe try cold pickling like Claussen pickles, only problem is it takes up fridge space. I do this with my cucumbers since I don't like the limp mushy canned ones. Here's a recipe for cucumbers but I assume you could substitute peppers, I would suggest either slicing them in rings or putting a slit down the side so the brine can get inside the pepper.
Have you tried calcium chloride (pickle crisp)? I can't ~~arrest~~ attest to the results as I've only made one jar and I haven't opened it yet.
No I haven't tried that. Thanks for the tip!
We had a shishito pepper plant last year. It yeilded way better than our bell peppers ever have. I really regret not planting any this year and will be sure to plant some next year.
Like you said, they're really easy to cook and taste great too.