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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.
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...
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.
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.
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.