All the pepper plants were looking a bit puny so I gathered everything in today. I am well pleased with the peppers I pickled a while back so I did the same to the rest of the haul today:I had several of those red and green bell peppers that were pretty small so I thought I would just do them in the same brine.  I poke holes in the peppers so the brine can seep into them and so I need to top the brine off for a day or so.  These will go downstairs in our refrigerator there.  They’ll be ready to eat in a few weeks but they will be in there a while longer than that.