We didn't set out to grow sweet peppers this year. But when we had room in one of the beds after the lettuce was done, I bought three mature pepper plants at a local greenhouse and planted them. One of the plants was a snacking variety. Another produced ivory colored peppers. By late August, all three plants were producing, and we had lots of sweet peppers.

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It was the perfect time to try the University of Georgia Extension recipe for Marinated Peppers. I canned two batches of peppers this year, and let them sit in the pantry until November so they would have a chance to flavor. I had one in a salad last week, and I love them. They'll be good in salads, sandwiches and even spaghetti sauce, to give it a tangier kick.

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Ingredients: sweet peppers, lemon juice, white vinegar, oregano and garlic from our garden, olive oil, onions, horseradish