I stopped over at the community garden today for the first time in a few months, and lo and behold, I had peppers. Two "Scotch Bonnet" peppers were ripe, as well as four "Poblano" peppers. They're all a little hot for just any application, but I think they'll be perfect in chili this winter. To that end, I decided to pickle them. Here's the recipe, if you're interested.