Well not technically cooking but I picked close to a bushel of hungarian hot peppers that I grew from a dozen plants. A great yield this year from just 12 plants. Just finishing up processing them. Hungarian hots are washed, cap removed, slice down the side then run through the food processor with a 6MM slicing blade. All peppers get an overnight soaking in salt. In the morning I add white vinegar and let sit another 8-10 hours to slightly pickle them. Remove peppers from the brine, add a 50/50 blend of olive oil and canola oil, Sicilian oregano from the garden that's been dried, garlic from the garden and fill pint jars. Add oil to a 1/2" of top and water bath for 10 mins. Honestly, if you've never had peppers in oil you don't know what you're missing!!