Stuart Peter picked a peck of pickled peppers

It seems that I’ve expressed a rather lethargic attitude toward blogging and have neglected to follow up on the initial excitement of becoming a chilli farmer. Nevertheless, my venture has been a delightful, if slightly disappointing experience!


I planted, I watered, I left out in the sun when I could, and tended to my plants every need. I even made sure to spin the pots round 180 degrees each day so that their stems could grow straight and true. I thoroughly enjoyed observing the different stages of my plants life cycle, watching the seedlings grow into adult plants, sprouting flowers and finally bearing fruit that changed from green to yellow to orange to red! I also enjoyed noticing the many theological illustrations that arose as I saw how my chillies grew best when they had a better view of the sun, and how, with my (of my) patience, they eventually did bear fruit.


The disappointment was a decidedly low yield. From 3 plants I gained only 7 Ring of Fire chillies and from 5 Hot wax plants, not quite enough peppers to completely fill one pickling jar.

I think some reading up may be required before next years season, so that I might produce a more fruitful harvest.


It has been a fun activity, however, and my love for chilli has only grown stronger. I am drying out my Ring of Fire peppers and I have pickled what I could of the Hot Wax peppers.


Pickling is a lot of fun. There are many methods and ways of preserving fresh fruit and veg and I pickling is a satisfying way to prepare my crop. Quick to do and looking beautiful and colourful, I’m waiting until next week when my pickles will have enjoyed enough time soaking in brine, absorbing flavours of garlic, black pepper corns and home grown thyme.

Let me know if you want to try one raw!


Chilli time

If I’ve ever cooked a meal for you, there’s a fair chance it was either Chilli Con Carne or Tai Green Curry. And if you have sampled one of my tongue tingling delicacies, you will know that “if it doesn’t put up a fight, it’s not hot enough”. I like my chilli and I like it HOT!

If you didn’t think I was obsessed enough already, having practically lived off CCC for the past 2 years of my life before getting married, I have now purchased some chilli plants, that I may grow my own fruits and eat the profit.

We were bought many, many food and cooking related books as wedding presents, so I’m farming two types of chilli in order to make use of a couple of them.

Hungarian Hot Wax

With my Hungarian Hot Wax fruits, I will make use of a pickling book we were bought. This is a medium sized, medium heat variety, with thick yellow flesh, ideal for soaking in brine and leaving to ferment, producing, hopefully, a wonderfully crisp fruity, heart warming snack.

Ring of Fire large

The second variety I’m growing are called Ring of Fire. These are more your typical skinny red super spicy variety, good for adding essential heat to any meal, also good for drying out and using to create chilli powder.

Hopefully the Harvest will be around the end of July/August, which might the ideal time for a chilli cook off…

Ring of Fire small

Hot Wax bigger