In article , "John T. Jarrett" wrote:

Now I also have all these cayanne, Hungarian yellow, and sweet banana
peppers coming off that I'm not cooking with. I'm trying to just pickle
these whole for later use.

Question is, should I puncture the skin so vinegar gets inside?

Hi John,

I don't really know anything about pickling peppers (other than Peter
Piper picked a peck...) but they seem to freeze well. I've been
purchasing frozen sliced bell peppers, and they _look_ like they were
probably just frozen, without prior blanching.

cheers,

Marj

* * *
Marj Tiefert: http://www.mindspring.com/~mtiefert/
Mediterranean Garden Shop: http://stores.tiefert.com/garden/
In Sunset zone 14-mild