Spice Up Your Summer With Gardyn Hot Pepper Recipes

By: Gardyn's Plant Portfolio Manager, Nicole Holland

This month, Gardyn introduces two new pepper varieties to our members: the Hungarian Hot Wax Pepper and the Lemon Hot Pepper. Both will help spice up your summer and are only available through the end of September!

 

Hot Peppers’ capsaicin content, or heat level, is measured and ranked on the Scoville Heat Unit (SHU) Scale. Currently, the Carolina Reaper tops the scale at 2,200,000 SHU! Luckily, our new pepper varieties don’t rack up nearly as many SHU’s while still packing a flavor punch. We promise, your taste buds will thank us!

 

Now is the time to curate your Gardyn pepper collection by choosing from our five tasty varieties: Sweet Peppers, Banana Peppers, Jalapeno Peppers, Hungarian Hot Wax Peppers, and Lemon Hot Peppers!

 

Find out where each variety falls on our Gardyn Pepper Scoville Scale below.

Hot peppers are delicious raw, grilled, or stuffed. In small amounts, they add a pop of flavor to spice up any dish.

 

Did you know there are also many ways to preserve peppers? Keep reading to get 4 tasty techniques and recipes perfect for your Gardyn pepper harvests!

 

Quick Pickled Peppers

Pickling is a great way to preserve a variety of different vegetables from your Gardyn, especially peppers! The pickling process brings out wonderful flavor combinations, and it’s an excellent way to extend the shelf life of your harvests.

 
Ingredients
  • 1 ½ cups Gardyn peppers (hot or sweet)
  • ½ cup water, at room temperature
  • ½ cup rice vinegar
  • 1 ½ tablespoons honey, maple syrup, OR sugar
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional)
  • 20 twists of freshly ground black pepper
  • 2 leafy sprigs of fresh Dill, roughly chopped (or 1 teaspoon of dried dill)
  • 2 cloves garlic, peeled and smashed
  • 1 bay leaf
 
Recipe
  1. Slice peppers into rounds or spears
  2. Combine the water, vinegar, maple syrup (or sugar), salt, red pepper flakes (if using), and black pepper. 
  3. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
  4. Place peppers into a wide-mouthed 16 ounce (pint) mason jar, and top with the dill and garlic.
  5. Pour the liquid over the peppers in the jar until they are fully submerged.
  6. Refrigerate for at least 1 hour. Store in the fridge for up to a month.

Homemade Hot Sauce

 

Complete this totally customizable recipe in under 30 minutes. You can control the heat level by replacing some of the hot peppers for sweeter options like our Sweet Peppers or Banana Peppers. You can also try your hand at making fermented hot sauce which is full of healthy probiotics. Have fun and experiment!

 

Ingredients

 

  • 1 teaspoon olive oil
  • 2 ½ cups of Gardyn hot peppers, diced
  • ½ cup sweet onions, diced
  • 3 cloves garlic, diced
  • Salt to taste
  • 1 cup water
  • 1 cup white vinegar

 

Recipe

 

  1. Heat oil in a saucepan and add peppers, onion, garlic, and salt. 
  2. Cook for about 5 minutes until the veggies begin to soften. 
  3. Add the water and simmer until evaporated (about 15 minutes). 
  4. Remove saucepan from heat and allow mixture to cool. 
  5. Add mixture to a blender with the vinegar and blend until smooth. 
  6. Store in the fridge.

DIY Spicy Seasoning Blend

 

Did you know drying peppers allows you to store them for up to a year? It’s best to use a dehydrator, but you can also hang the peppers to air dry. Once dry, use a spice grinder or blender to turn them into your own homemade pepper seasoning.

Hot Pepper Jelly 

 

If you find yourself with more peppers than you can eat, try this recipe for hot pepper jelly. This versatile jelly can be used as a dip, marinade, glaze, spread on cheese and crackers, and so much more. This recipe uses 4 cups of peppers and is customizable to any varieties you have growing on your Gardyn. 

 

Ingredients

 

  • 2 cups hot peppers
  • 2 cups sweet peppers
  • 1 cup apple cider vinegar
  • 5 cups white sugar
  • 1 box powdered pectin (1.75 oz.)

 

Recipe

 

  1. Chop peppers by hand OR use a blender to chop using the pulse function. 
  2. Add the chopped peppers, vinegar, and pectin to a large saucepan. Bring to a boil and add sugar (Note: do not reduce the amount of sugar or the jelly will not set). 
  3. Bring to a rolling boil (doesn’t stop when stirred) and cook for 1 minute.
  4. Ladle jelly into sterilized jars and wipe rims with a towel. 
  5. Place lids on jars and tighten “fingertip” tight (just until there is some resistance when using only your fingertips). Process jars in a water bath for 10 minutes. 
  6. Remove jars from the water bath and let sit overnight to completely cool and set. Check the lids in the morning to make sure they have a good seal.

Are you team hot or sweet? 🌶️  Leave a comment on our official Facebook group and tell us what type of peppers you would like to see more of!

 

We also want to see your Gardyn peppers! Share photos with us of  your pepper harvests and creations. Tag us on Instagram @GardynTech  

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  • Monte Carlo
  • Red Mustard
  • Red Sails x 2
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2
  • Tokyo Bekana
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  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2
  • Tokyo Bekana

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  • Thyme
  • Cilantro
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  • Mint
  • Purple Basil x 2
  • Sweet Thai Basil
  • Thyme

Fruits

Fruits

  • Cherry Tomatoes
  • Jalapeno
  • Sweet Peppers
  • Cherry Tomatoes
  • Jalapeno
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Flowers

Flowers

  • Sunflowers x 2
  • Viola x 3
  • Sunflowers x 2
  • Viola x 3

Taste of Italy Starter Set

Greens

Greens

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  • Breen
  • Butterhead
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  • Kale
  • Kale Lacinato
  • Lollo Rossa
  • Monta Carlo
  • Red Sails x 2
  • Red Mustard
  • Romaine
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2
  • Arugula x 2
  • Breen
  • Butterhead
  • Endive Lettuce
  • Green Mustard
  • Kale
  • Kale Lacinato
  • Lollo Rossa
  • Monta Carlo
  • Red Sails x 2
  • Red Mustard
  • Romaine
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2

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  • Basil
  • Cilantro
  • Italian Parsely
  • Mint
  • Oregano
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  • Thai Basil
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  • Basil
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  • Rosemary
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Fruits

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  • Mini Eggplant
  • Sweet Peppers
  • Cherry Tomatoes
  • Jalapeno
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  • Bok Choi
  • Breen
  • Butterhead
  • Chervil
  • Green Mustard
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  • Red Mustard
  • Red Sails x 2
  • Red Sorrel
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  • Tatsoi x 2
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  • Red Sails x 2
  • Red Sorrel
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2

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  • Chives
  • Cilantro
  • Mint
  • Thai Basil
  • Thyme
  • Chives
  • Cilantro
  • Mint
  • Thai Basil
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Fruits

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  • Cherry Tomatoes
  • Jalapeno
  • Mini-Strawberries x 2
  • Sweet Peppers
  • Cherry Tomatoes
  • Jalapeno
  • Mini-Strawberries x 2
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FLowers

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  • Chamomile
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Superfood Fresh Starter Set

Greens

Greens

  • Arugula 
  • Breen 
  • Butterhead
  • Green Mustard
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  • Monta Carlo
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  • Red Amaranth
  • Red mustard x 2
  • Red Sails x 2
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2
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  • Breen 
  • Butterhead
  • Green Mustard
  • Kale
  • Kale Lacinato
  • Monta Carlo
  • Purselane
  • Red Amaranth
  • Red mustard x 2
  • Red Sails x 2
  • Rouge D’hiver
  • Swiss Chard
  • Tatsoi x 2
  • Watercress
  • Wheatgrass

Herbs

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  • Cilantro
  • Mint
  • Oregano
  • Thai Basil
  • Thyme
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  • Cilantro
  • Mint
  • Oregano
  • Thai Basil
  • Thyme
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  • Cherry Tomatoes
  • Jalapeno

  • Sweet Peppers
  • Cape Gooseberry
  • Cherry Tomatoes
  • Jalapeno
  • Sweet Peppers

Flowers

Flowers

  • Radio Calendula
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Greens

Greens

  • Arugula x 2
  • Breen x 2
  • Buttercrunch x 2
  • Butterhead x 3
  • Green Mustard x 2
  • Kale x 2
  • Monte Carlo
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  • Red Sails x 2
  • Rouge D’hiver
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  • Breen x 2
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  • Butterhead x 3
  • Green Mustard x 2
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  • Rouge D’hiver
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  • Cilantro
  • Dill
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