INDULGE ALL YEAR
Preserved peppers enliven dishes long after their fall harvest. Hot-pepper relish (top left), made from chopped fresh chiles, sugar, and cider vinegar, tastes amazing mixed into mayo, burger patties, or deviled eggs. Whole pickled peppers are great for Bloody Marys, soups, and stews (and have less sting than sliced, since the skin hasn’t been punctured); sliced ones give sandwiches, pizza, or scrambled eggs a jolt. And pepper-mint jelly (far right) brightens meats and rich fishes like salmon and swordfish. But the easiest way to make peppers last is to hang whole ones to dry on a string, like so, then crush a bit over pizza, or toss pieces into Szechuan stir-fries.