Thanks for that tip

Thank you for sharing.

Next season I will mix some bell pepper, my pickle are 100% super hot, it gives me real trouble. When I ate no problems after a few minutes it started slowly.

Caelian

Chilliwin,you can also use carrpts in the pickles to give some added sweetness and color. I read you are interested in photography. I am a photographer.

so we can expect awesome pictures from the seeds you've received, right?

I made my first one not too long ago, a strawberry + brain strain jelly. it was amazing. I'm already starting to worry about running out.

I substitue all the time. Like the jalapeño pepper jelly
recipe I have is not hot, so I add some tabasco's to
give it some heat. Like if it says 13 jalapeno's, I'll
put 10, and then add enough tabasco's to equal the
weight of the 3 jalapeno's I left out.

Scents, thank you again for the tips and it is very nice to know you are a photographer.

Caelian

Linda, I would like to get some advice. My Asian/India pickle is very hot so I am thinking to add some honey to minimize the heat.

Any advice to minimize the heat would be appreciated.

Caelian

Since you have already made them you could remove the liquid from a jar you open and heat it up to boiling and add some agave for a mild reduction or honey for a more sweet approach. Add approximately a Tablespoon and taste the liquid and then more if needed. Allow to cool and add back to the jar and refrigerate until cold. That should help. Next time you make them from scratch add the honey and less heat.

Yes, you will be looking at a lot of pictures from seedlings to maturity and then the products that are made from them. I pick all summer long and cook items all summer long depending on what I decide to make. Be prepared for lots of pictures.

Thank you for the advice, Linda. Next year I will do from scratch. I started taking pictures of my latest batch seedlings. It is too early to start seedlings here but I did.
Caelian