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Started By
Message
Pickling peppers - my 1st attempt with picture
Posted on 7/14/18 at 7:41 pm
Posted on 7/14/18 at 7:41 pm
A guy at work has a huge garden and is always bringing stuff to work for anyone to have.
He brought a good amount of small banana peppers, jalapeños, tobasco peppers, Cajun bell peppers, and red jalapeños.
I brought them home to see if I could can them. After looking at several different recipes, all different but with similarities, I decided on this.
Chopped red onion
Whole garlic
Green beans
Carrot sticks
Cilantro
And I de-seeded all the peppers, ringed some, julianned some.
Two cups water
Two cups vinegar
Pepper corn
8 tblsp sugar
8 tblsp kosher salt
Tblsp oregano
Tblsp dill seed
Added the the liquid and spices together and brought to boil
Packed the jars with the peppers, carrots, garlic, etc
Poured the hot liquid into jars, leaving 1/2 head space.
Rolled the jars over several times to make sure all air was out.
Refrigerate for minimum 24 hours.
He brought a good amount of small banana peppers, jalapeños, tobasco peppers, Cajun bell peppers, and red jalapeños.
I brought them home to see if I could can them. After looking at several different recipes, all different but with similarities, I decided on this.
Chopped red onion
Whole garlic
Green beans
Carrot sticks
Cilantro
And I de-seeded all the peppers, ringed some, julianned some.
Two cups water
Two cups vinegar
Pepper corn
8 tblsp sugar
8 tblsp kosher salt
Tblsp oregano
Tblsp dill seed
Added the the liquid and spices together and brought to boil
Packed the jars with the peppers, carrots, garlic, etc
Poured the hot liquid into jars, leaving 1/2 head space.
Rolled the jars over several times to make sure all air was out.
Refrigerate for minimum 24 hours.
This post was edited on 7/14/18 at 7:58 pm
5
Posted on 7/14/18 at 7:44 pm to theantiquetiger
Looks good
Posted on 7/14/18 at 7:48 pm to theantiquetiger
Unless the jars formed a vacuum, meaning the lid is indented toward the bottom of the jar, they are not sealed for storage other than in a refrigerator.
If you can push down on the center of the lid and it gives, keep them in the refrigerator and use as you need them
I do a lot of canning and when using a brine, I will always also use a hot water bath to finish them off. By that I mean I bring a pot of water to 185 degrees with enough water in it to cover the jars by 1 inch and let them stay in there for 15 minutes. Then I remove them and set them on a towel on my countertop to cool. It is during the cooling process that you will often hear the "pop" of the lid sealing to the jar. If the lid is sealed to the jar, you can store them in a pantry.
I don't know your reason for putting them in the fridge for 24 hours. Once refrigerated, leave them there until used up. Better to be safe than sorry.
If you can push down on the center of the lid and it gives, keep them in the refrigerator and use as you need them
I do a lot of canning and when using a brine, I will always also use a hot water bath to finish them off. By that I mean I bring a pot of water to 185 degrees with enough water in it to cover the jars by 1 inch and let them stay in there for 15 minutes. Then I remove them and set them on a towel on my countertop to cool. It is during the cooling process that you will often hear the "pop" of the lid sealing to the jar. If the lid is sealed to the jar, you can store them in a pantry.
I don't know your reason for putting them in the fridge for 24 hours. Once refrigerated, leave them there until used up. Better to be safe than sorry.
Posted on 7/14/18 at 7:53 pm to gumbo2176
quote:
I don't know your reason for putting them in the fridge for 24 hours. Once refrigerated, leave them there until used up. Better to be safe than sorry.
The way I did it is what the recipes said to do. A couple said to do the water bath if going to store in pantry, but they say these will keep for six months the fridge the way we did it.
When I said in fridge for 24 hours, I mean do not eat for 24 hours, but they must stay in the fridge
This post was edited on 7/14/18 at 7:55 pm
Posted on 7/14/18 at 7:58 pm to gumbo2176
quote:
gumbo2176
I changed the title to the thread. This was pickling recipes, not canning.
Posted on 7/14/18 at 8:01 pm to theantiquetiger
Nicely done.
Posted on 7/15/18 at 12:09 am to theantiquetiger
quote:
I changed the title to the thread. This was pickling recipes, not canning.
Oh, fear not, I know it's a pickling recipe once I saw a brine was involved. I was just thrown off by the 24 hour reference.
I've been putting up vegetables in jars for over 30 years.
Posted on 7/15/18 at 1:32 am to theantiquetiger
Pretty.
Posted on 7/15/18 at 8:08 am to theantiquetiger
Those look tasty.
Pretty, too.
Pretty, too.
Posted on 7/15/18 at 6:52 pm to MeridianDog
After 24 hrs, we just popped the first jar. Holy shite this stuff is good (hot, but good).
Simply ate it on a tortilla chip.
The red onion is the best part.
Simply ate it on a tortilla chip.
The red onion is the best part.
Posted on 7/16/18 at 8:39 am to theantiquetiger
Looking great. We did a couple dozen jars of cherry peppers the other day. We may try the beans and onions and such for the next batch.
Posted on 7/16/18 at 10:13 am to theantiquetiger
quote:
Simply ate it on a tortilla chip.
Very nice.. Try it on some rice and gravy..
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