The abundance of fall vegetable gardens sometimes leaves us wondering what to do with late-season performers. Here are a few suggestions for recipes you can store in the fridge and bring out when you need a little summery sunshine on the table.

SUNSHINE IN A JAR PICKLING RECIPES

BBQ PICKLED HOT CHERRY PEPPERS 

INGREDIENTS

½ lb fresh hot cherry peppers**

1 shallot, thinly sliced

½ cup apple cider vinegar

2 tbsp of your favorite BBQ sauce

¼ cup maple syrup

1 tbsp sea salt

1 tsp cracked black pepper

1 qt Mason jar, washed and sanitized

INSTRUCTIONS

1. Fill Mason jar with cherry peppers and shallot.

2. Bring other ingredients to a boil in a sauce pot. Pour into Mason Jar and seal with a lid.

3. Place in refrigerator for a week to give the peppers time to pickle. These will last refrigeratedfor up to 1 year.

4. Serve with your favorite barbequed meats or on top of a pulled pork sandwich!

**Using all hot cherry peppers makes for an intense flavor experience. For less spicy pickles, use only 1 hot cherry pepper with ½ pound of cleaned and halved red bell peppers.

PICKLED WATERMELON RINDS

Adapted from a recipe by Alton Brown

INGREDIENTS

1 watermelon

1 cup water

1 cup apple cider vinegar

¾ cup sugar

¼ cup candied or fresh ginger

4 tspkosher salt

½ tsp red pepper flakes

1 tsp black peppercorns

1 small jalapeño, sliced thin, most seeds removed

INSTRUCTIONS

1. Using a sharp peeler, remove and discard the green exterior skin of the watermelon rind, leaving only the white part of the flesh, with a little pink here and there.

2. Cut into long slivers no longer than the height of the shoulder of the jar you’re using.

3. In a 2-quart pan, add water, apple cider vinegar, sugar, ginger, salt, pepper flakes and peppercorns, and bring to a boil for one minute.

4. Add watermelon rind to the pot. Bring to a boil. After 1 minute of boiling, turn off heat and let cool to room temperature.

5. When cool, place rinds in a jar with sliced jalapeños. Pour liquid on top and seal with lid. Store in refrigerator for no more than a month.

PEACH JALAPEÑO JAM

INGREDIENTS

10 peaches, chopped skin-on

2 jalapeños, thinly sliced

2 cups sugar

1 cup brown sugar

Juice of 1 lemon

Pinch of salt

INSTRUCTIONS

1. Put all ingredients into a pot and simmer until the mixture has a thick, jam-like consistency. Skim away any foam that comes to the top cooking.

2. Once the mixture is thick enough, remove from heat and let cool to room temperature. Store in sealed jars in refrigerator.

3. Use to brush over roasted pork, chicken, or ham, or as part of a pre-dinner cheeseboard.

Recipe, Story, and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious recipes.

End of Summer Jams

Toasted Red Quinoa with Pickled Vegetables

Roasted Beets Salad with Whipped Goat Cheese, Kale and Pistachio Salsa Verde

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