Pickled Pepper Rings

Discussion in 'Side Items' started by walking dude, Sep 10, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    man..........i have been ALL over google trying to find one i like. There are some out there, but thought i would really ask here first. Wanting to pickle/can this sat.

  2. two much smoke

    two much smoke Smoke Blower

    Use the recipe as you do for basic pickled eggs. I have done this and it worked out great. (not the recipe with beets)

    If you need one let me know and I will post it.
  3. smoke freak

    smoke freak StickBurners

    Dude, my luck at pepper rings aint so good. Turnout too soft/mushy no matter what recipie I use. Im not sure how the store bought pepps stay crispy. I dont even mess with it any more. My pepps either turn into sauce or dried...
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    they stay crispy due to alum, or tumeric........

    ahhhh.........too much smoke........i think thats WHY i posted here, looking for a recipe.....LOL.....[​IMG]
  5. two much smoke

    two much smoke Smoke Blower

    3 cups white vinegar
    1 1/2 cups water
    1 1/2 tsp salt
    1 tsp mustard seed
    1 tsp black peppercorns
    1/2 tsp celery seed

    Combine all ingredients & simmer, uncovered for 10 minutes. Strain and cool. Pour over peppers in jar and seal.

    For pickled eggs substitute the word eggs for peppers.
  6. white cloud

    white cloud Master of the Pit OTBS Member

    We have a recipe for pickles which are cold packed in jars with a boiling brine poured in. Then you just seal and turn the jars upside down and they always seal. I have allways wanted to try this with peppers because ours are on the mushey side and this recipe for pickles are nice and crunchy. If you want the recipe I will dig it up.
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    YES LEE...............PLEASE>..................lol
  8. richtee

    richtee Smoking Guru OTBS Member

    I have a similar recipe- a little less vinegar- used for Hunky hot peppers traditionally.

    2 cups W vinegar
    1.5 cups water
    1/2 cup white sugar
    2 Tbsp Kosher
    Simmer and keep warm- adjust ingred. to taste. Some like more salt or less vinegar
    4 cloves garlic per Q jar
    1 Dill branch per jar
    Any other spice ya like, but this is all the Hunkies use

    A secret that helps the crispness... make sure all peppers are submerged in brine, leaving 1/2 inch head space in jar. Pour a light oil 1/4 inch thick over top before sealing.

    Can as usual, or can be cold packed.
  9. white cloud

    white cloud Master of the Pit OTBS Member

    Like I said I have never tried this for peppers yet just want to. I will first type the origanal recipe for dill pickles and then just add the changes I was planning on. Folks always ask the wife for this pickle recipe:

    Dill Pickles

    For the brine:

    12 Cups water
    4 Cup White Vinegar
    1 Cup Kosher Salt
    1/4 tsp. Alum
    Bring to a boil and keep at a low boil til done.

    Sterilize Jars and keep in a rack over steam in a canner.

    Keep Lids hot in a sauce pan

    Add 1 head of Dill and a large whole clove of Garlic to a Jar and cold pack pickles.

    Pour Brine over pickles into steaming hot jars leaving the usual 1/2 head space, wipe rim of jar and seal firmly with hot lids. ( wifes note to herself ) I put the filled jars back in the canner over boiling water till done filling and turn upside down on a towel covered counter. The only thing not on this recipe is how many jars it makes. I remember her storing some brine in the fridge till we got more cukes.

    The only thing I was going to change was to eliminate the dill and add 1/4 to 1/2 Cup Sugar to the brine keep the garlic and put 1/2 tsp. Mustard seed in each jar. I guess you could add what you like.
  10. white cloud

    white cloud Master of the Pit OTBS Member

    Hey Steve, The recipe I sent maybe you could just cut it down and try a couple jars. And please let me know if you try it and the outcome.

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