Preparing/not preparing winter food in summer reminds me of the story of the ant and the cicada.
I like chilli pepper in food. Consuming it raw or adding it to a dish depends on the type of dish.
I make up for the lack of green chillies in winter with dried or pickled chillies from the summer. I don't trust greenhouse grown chillies!
I made two canning jars of pickles with the green peppers I picked from the peppers growing in the garden and on the balcony.
I chopped the green peppers in parallel and peeled 3-4 garlic cloves for each jar. The garlic cloves are to add flavour to the peppers and when combined with the smell of the peppers, they give a wonderful pickle smell.
I put the chopped peppers in the jar so that the garlic is at the bottom of the jar. A few chickpea grains can be added to contribute to the fermentation process of the pickle. This is optional, but it will add extra flavour.
Then I added salt to the grape vinegar and filled the jar with vinegar. Peppers require more salt than other pickles, the vinegar should be salty during the mixture. Depending on the pungency of the vinegar, water can be added, but since I prefer vinegar with low pungency, I did not add water. When I close the lid of the jars tightly, the pickling process begins.
After 15 days, the pickles can be opened and are ready for consumption, but they will not be opened before the winter season because they are preparations for the harsh winter season. It can be thought of as being an ant instead of a cicada, ha ha ha!