I tried a recipe last year for spicy dilly green cherry tomatoes. Found it online under "fireballs". It tasted good but I'm pretty sure it wasn't lab tested.
This year, I plan to try the Kosher Style Dill Green Tomato Pickles listed on the website for the National Center for Home Food Preservation, except replace the sweet peppers with hot ones. I understand that, as long as you don't increase the amount of pepper overall, that won't change the safety.
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