Traditionally i have canned peppers alone with a salt and vinegar brine in small jars. But with other crops now ripening, and longing to try something new, I added others to items to the jars to marinate with them.
Roasted hot peppers, a mixture of Mole Peppers, Poblano. Hot Banana, and Cherry Peppers, are pan fried in olive oil with garlic, them cold packed in canning jars with White vinegar, Apple cider vinegar, water, pickling salt, onions, carrots, green tomatoes, celery stalks and leaves, and other spices grown on the rooftop farm. adding the veggies adds a lot of color, hope it tastes as good as it looks. All produce was grown on the exclusive GLTi / Philly Green Wall & Roof intensive green roof garden system.
An addition to the simple garlic pickles, to some jars I added carrots, peral onions, peppers, Dill Fronds, and spices. This process is simple I follow The Ball pickle canning recipe http://www.freshpreserving.com/recipes/dill-pickle-recipe and my own improvisation.
Also this year produces lots of late season tomatoes, canned as tomato sauce, our favorite. The sauce is made form a variety of tomatoes, Cherry, Heirloom Cherry, Brandywine Heirloom, Grape, Big Boy, Roma, and others. This sauce is simple basic with only Basil added. After doing this for so many years, we have found that its better to add the garlic, onion and whatever else is desired as its used for a meal, this better preserves the fresh tomato flavor.