Watch yourself…If you’ve ever accidentally touched your eye after chopping habaneros, you know the pain. Capsaicin, the alkaloid that makes chiles hot, is the same one that’ll make you feel like you’re going blind.  So just avoid the danger in the first place, by wearing gloves when handling chiles – and don’t rub your eyes! When you’re working, or cooking with them, try to keep your face as far away as possible. If you do get a little too close, here are a few ways to alleviate the burning:

• If you burn your hands, coat them in vegetable oil and rub for about 30 seconds and then wash with a strong detergent and water.  Or you can rub the burning area with isopropyl alcohol and follow with a salve, such as Preparation H.

• When you burn your mouth or tongue, eat a thick dairy product like cream, sour cream, yogurt, or ice cream and swirl it around in your mouth before swallowing.

• If you get capsaicin in your eyes flush with eyedrops, keep blinking, flush some more, and wait. It may feel excruciating, but it’ll pass.

For more from The Complete Chile Pepper Book, check previous posts with the Pickled Peppers recipe and How to Pickle

If you’re feeling confident with your pickling skills, try them out on this recipe from The Complete Chile Pepper Book:

Pickled Peppers

2 pounds jalapeño, serrano, yellow wax, cherry, habanero, or pepperoncini chiles, whole.
4 sterilized pint jars

Brine:
3 cups water
1 cup pickling salt

Pickling solution:
3 cups water
3 cups 5 to 6 percent distilled white vinegar
3 teaspoons pickling salt

This recipe works well with a variety of chiles. So if you’re a lover of pickled peppers, mark this recipe, as you’ll be using it a lot. Note: This recipe requires advance preparation and does not have to be processed in a water bath.

1. Combine the salt and water and cover the chiles with the mixture.

2. Place a plate on the chiles to keep them submerged in the brine.

3. Soak the chiles overnight to crisp them. Drain, rinse well, and dry.

4. Poke a couple of small holes in the top of each chile and pack them tightly in the sterilized jars, leaving ¼ inch headroom.

5. Combine the water, vinegar, and salt in a pan. Bring the solution to a boil and pour over the chiles, leaving no headroom. Remove trapped air bubbles.

6. Store for 4 to 6 weeks in a cool, dark place before serving.

For more picking tips, check out yesterday’s post, How to pickle, make pickled peppers, and not get burnt in the process

Pickling is one of the better ways to handle an especially fruitful pepper plant or an overly-enthusiastic trip to the farmer’s market. And as The Complete Chile Pepper Book by Dave DeWitt and Paul W. Bosland points out, while pickling does require spending some time at the stove, it’s not difficult, and the trade-off of having “almost fresh” chiles at your fingertips year-round makes it all worthwhile.

Here are a few basic rules to follow when pickling:

• Sterilize the jars and lids in a boiling water bath for 10 to 15 minutes. Bring 1 to 2 inches of water to a boil in a large pot with a folded dish towel in the bottom. Place jars into the water mouth down, along with the lids, which can just be set between the jars. Turn down the heat to keep the pot slowly boiling or simmering.

• Use pickling salt rather than table salt, which contains undesirable (for pickling) additives.

• While cider vinegar is more flavorful, 5 to 6 percent distilled white vinegar should be used to avoid discoloring the chiles.

• Do not boil the vinegar for a long period of time, as that will reduce the acidity.

• Poke or cut a hole in each chile to keep it from floating and also to allow the pickling solution to work into the entire chile.

• After filling each jar, remove any trapped air with a spatula or knife blade inserted between the chiles and the wall of the jar, or by gently tapping the jar.
• After processing in a boiling water bath, remove jars to a draft-free location and allow to cool for 12 hours before handling.

Check back tomorrow for a recipe from The Complete Chile Pepper Book.

For those with a green thumb and a love of unexpected outdoor decor, try making a “living wall.” A wall-mounted garden is also a great solution for plant-lovers with limited outdoor space.

Learn how to make a wall mounted garden:

Since it is summer, maybe you’ll be spending more time outdoors, one-upping your neighbors with your well-tended vegetable or flower garden. If so, it could be in your best interest to check out The North American Guide to Common Poisonous Plants and Mushrooms by Nancy J. Turner and Patrick von Aderkas. You’d be surprised to learn how many poisonous plants can be found in homes or gardens, and if there are small children or pets nearby, they can be at risk as well. With color photos for identification, a description of the plant, toxicity level, native growing area, and health consequences, it’s a valuable guide to keep around the house.