Re: Pickling Peppers?ers
[Re: KeithC]
#7686092
10/05/22 06:24 PM
10/05/22 06:24 PM
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Joined: Nov 2015
Posts: 16,951 OH
Catch22
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Hi Keith. I have a brine I really like, maybe do a small batch to see if y'all like it. 6 cups of water 3 cups white vinegar 3 cups white sugar 1 teaspoon of salt
This does about 5-6 quarts. I put a glove of garlic in each jar (optional) Boil brine to a rolling boil, stuff jars with peppers, pour brine over jars, wipe rims good, seal the jars up and water bath at roiling boil for 15 minutes.
Also, check out Cowboy Candy for the jalapenos. It's candied jalapenos so you have both sweet and heat. It's dang good. Good luck!!
Jeff
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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Re: Pickling Peppers?ers
[Re: KeithC]
#7686095
10/05/22 06:27 PM
10/05/22 06:27 PM
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Joined: Dec 2006
Posts: 5,570 La Crosse, WI
Macthediver
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How many pecks of peppers you planning to pickle? LOL! 3 times fast..LMAO!
I've never made them but I had some my uncle made that were good. I think habanero? and of course I never got his recipes because it was not something I wanted to do. Regret that now.
Mac
My dog poops facing north!
"Never Forget Which Way Is Up"
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Re: Pickling Peppers?ers
[Re: KeithC]
#7686290
10/05/22 11:28 PM
10/05/22 11:28 PM
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Joined: Apr 2007
Posts: 5,920 ohio
Ohio Wolverine
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Ball blue book on canning has a few good recipes. Any more it's just easier for me to get Mrs. Wages , there's many diffrent types of pickle mixes. If I happen to get the bread and butter pickle mix , I just don't add the sugar. I put a teaspoon of olive oil in each jar before putting the lids on, can per your way of canning. The oil helps keep the heat in , and also prevents the vinegar acid from eating the lids. I like both whole peppers and slices. Whole peppers with a meal , and slices to add on top of pizza ,Sandwiches, or any meal if you want. If you go on facebook , here's a site that's good for a lot of canning ideas and recipes. https://www.facebook.com/photo/?fbid=828445541237099&set=p.828445541237099
Last edited by Ohio Wolverine; 10/05/22 11:33 PM.
We have met the enemy and the enemy is us!
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Re: Pickling Peppers?ers
[Re: 1oldforester]
#7686482
10/06/22 09:52 AM
10/06/22 09:52 AM
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Joined: Dec 2013
Posts: 593 Tipton, In.
RHuff
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I use Mrs Wages Kosher dill pickle mix. Mix packet per instructions and bring to boil. Slice peppers into rings discarding stem. Pack peppers into clean jars and fill with boiling pickling mix to 1/2 inch of top and seal them up . Been my recipe for years.
Last edited by RHuff; 10/06/22 10:02 AM.
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Re: Pickling Peppers?ers
[Re: warrior]
#7686551
10/06/22 11:52 AM
10/06/22 11:52 AM
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Joined: Nov 2015
Posts: 16,951 OH
Catch22
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What are you guys using to keep them crisp?
I'd love to put up some pepperocini, golden greek and aji dulce but only peppers I've put up are cowhorns for pepper sauce, sport peppers and sliced jalapeņos and that's just peppers with hot vinegar poured over them.
The sport stayed somewhat crisp the others don't. I'm guessing that has something to do with how thin walled they are. A pinch of alum or Ball pickle crisp.
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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Re: Pickling Peppers?ers
[Re: warrior]
#7686844
10/06/22 11:02 PM
10/06/22 11:02 PM
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Joined: Apr 2007
Posts: 5,920 ohio
Ohio Wolverine
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What are you guys using to keep them crisp?
I'd love to put up some pepperocini, golden greek and aji dulce but only peppers I've put up are cowhorns for pepper sauce, sport peppers and sliced jalapeņos and that's just peppers with hot vinegar poured over them.
The sport stayed somewhat crisp the others don't. I'm guessing that has something to do with how thin walled they are. Cold pack. Put in jars cold, punch small holes in them if whole. Pour boiling brine on top of them, fill jar to 1 inch mark. Pour a little olive oil on top , lid and ring finger tight, then it's your choice, either water bath 10 minutes or open kettle , just turn them on their tops. Let cool, check seals , and put away. I tried alum , and pickle crisp , the pickle crisp made the brine cloudy , alum didn't seem to do much. I could of done something wrong, I don't know , but it's your choice as to what you do. I like brine pickles , fermented for around 14 days. They sometimes come out very soggey , taste great , but texture isn't to the liking. Tried pickle crisp in them , now I started the batch with pickle crisp in it. Maybe doing it with out, and when processing add the pickle crisp. Haven't tried it that way yet.
We have met the enemy and the enemy is us!
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Re: Pickling Peppers?ers
[Re: KeithC]
#7687118
10/07/22 11:19 AM
10/07/22 11:19 AM
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Joined: Nov 2015
Posts: 16,951 OH
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Thanks to all who responded.
I used your recipe Jeff, with a few modifications. I mixed cider and white vinegar in 1 batch and added more salt. So far, I just canned the bell peppers and snacker peppers along with lots of tomato sauce. We've canned 45 jars of tomato sauce so far and have enough tomatoes to probably can 44 more.
Keith Wow, that's awesome Keith, y'all are busy!
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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