This sinister little pepper plant was a nice foil to the otherwise upbeat flowers this summer. Its abundant output proved just the thing to start a new batch my endless pickled peppers recipe.
Throughout the height of summer this hardy black bush was a menacing presence lurking behind the innocent-looking blossoms. Their onyx, berry-sized peppers dared anyone to mess with them.
But as summer wore down the tiny black balls made a final bid for immortality by transforming themselves into near-translucent ruby colored pearls. The skins were clear and the sunlight shone right through so they still had a bit of that better-not-try attitude.
Odd things indeed, but edible with a heat that was a notch or two above a jalapeño.
As the berries made their transformation I plucked them off and dropped them into a half-vinegar, half-water soak in a jar kept in the fridge.
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The pickling solution finally broke their spirit and they finally surrendered, turning into opaque, cranberry-sized red pickled peppers.
So now they lie in wait for Thanksgiving when I plan to infiltrate a batch Wild Wild Cranberry Sauce with their hot pops of vinegary crunch.
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