Using What You Can - Pickled Sweet Peppers

Now that we are officially in the throes of winter (a high of 23 today!), it's time to start working our way through all of our summer canning. Some of it is easy to use (tomato puree) and some is a bit more challenging (the 4 pints of asian plum sauce I did last year). And sometimes, when you have 4 or 5 pints of the same thing, it can be a challenge to think of ways to use it. Semi-regularly (at least through the winter), I'll share with you how I'm using my canned goods, under the title "Using What You Can".

So, today we have Pickled Sweet Peppers from Sherri Vinton's Put 'em Up! These peppers are actually one of my favorite treats in the wintertime. They are great in salads or even just snacking on through out the day.

What else can you do with them, you ask? Well, how about a goat cheese and pepper sandwich? I took one of Craig's freshly baked baguettes, smothered both sides with creamy goat cheese (I'm sure an herbed goat cheese would be good too!) and filled it with the peppers. Served with a green salad, it was a satisfying lunch.

Craig likes to top his eggs with pickled peppers. He made a batch of creamy polenta and fried two eggs. On top, there's freshly ground pepper, a little dried basil and a handful of pickled peppers. Not too shabby.

That's what we've done with our peppers so far. What would you do with them?

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