These are ripe and unripe halapenos, and the long ones are called "Holy Mole." I have no idea what they taste like -- I just bought the plants 'cause I liked the name. I tasted one today, and its hot, similar to a halapeno, but not quite as intense. Close, though.
This morning I harvested about 3 lbs. I'm going to pickle them. With onions. After that, I have no idea what to do with them. There's plenty more growing, so if anyone has any ideas, I'm open.
For 3 lbs of peppers, you will need:
10 cups plain 5% vinegar
2 cups water
4 Tablespoons sugar
8 Tablespoons pickling salt
whole, peeled garlic cloves, 1 for each jar (2 if they're small)
My yield was 11 pints.
Sterlize your jars, lids & rings.
While they're sterilizing, make your brine by combining the vinegar, water, salt & sugar. Bring to boil to allow everything to dissolve and get happy.
Slice up your peppers & onions. (Wear gloves!) Don't rub your eyes. The peppers, after slicing, came to 2.75 lbs. I added 3 onions, quartered & sliced, to add up to about 4 lbs. total. (I suppose I could have used the mandoline for this, but after almost losing the tip of my thumb with the ginger, I thought better of it.)
Mix them all up and pack into sterilized jars. Add one clove of garlic to each jar (2 if they're small). Make sure there's at least a 1/2 inch clearance at the top of the jar.
Add brine to 1/2 inch from top.
Add lids, screw in rings finger tight. Process in water bath for 15 minutes.
Let them sit around in the pantry for about 3 weeks to fully develop their flavor.
My sweet peppers are going to ripen at the end of the week. I think this would be a good way to preserve those, too. Matthew loves pickled sweet peppers.