Vegetables forum: Pickles

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Feb 13, 2010 2:59 PM CST
Name: Patricia
Central TX 7b/8a
Jun 17, 2010 2:01 PM CST
Name: Patricia
Central TX 7b/8a
Pickled Peppers

2 lbs peppers (jalapeno, serrano, yellow wax, cherry, habanero, or pepperoncini)

for brine
3 c water
1 c pickling salt (NOT table salt)

for pickling solution
3 c water
3 c 5% to 6% white vinegar
3 tsp pickling salt (NOT table salt)

for brining

Combine salt and water and cover chiles with mixture. (You may leave chiles whole or slice them if you prefer.)
Place a plate on chiles to keep them submerged.
Allow chiles to soak overnight to make them crisp.
Drain, rinse well, and let dry.

for pickling
Poke a couple of holes in the top of each chile if they are whole and pack into sterilized jars leaving 1/4" headroom.
Mix water, vinegar, and salt in a pan and bring to a boil. Using a ladle, pour boiling mixture over chiles leaving 1/4" headroom. Insert a blunt knife between the chiles and side of jar to release any air bubbles.
Immediately place sterilized lid on jar and tighten ring.
After jars are completely cool, check to make sure all have sealed. *See NOTE at end.
Store in a dark, cool place for 4 to 6 weeks before serving.
Yield: 4 pints

*A jar may not seal if it has a rough or chipped rim or if the lid has a defect. Other possible causes of failure to seal are that the liquid was not hot enough, the peppers were too cold, or too much or too little headroom was left in the jar. If a jar fails to seal, you can try again by bringing the liquid to a boil and repeating the process.

*An easy way to sterilize jars is to wash them in hot soapy water and rinse well. Place them in the oven, and once the oven reaches 250 degrees, let them "cook" for about 20 min. Turn off the oven and leave the jars inside until you are ready to fill them. Putting the peppers in a hot jar also helps keep the vinegar solution from cooling too much before you can get the lid screwed on.

Thumbnail by patrob

Jan 16, 2011 7:34 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Old-Fashioned Garlic Dill Pickles

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4 1/2 cups white vinegar
6 tablespoons canning salt
3/4 tsp crushed red pepper flakes

Place five garlic clove halves and 5 dill heads in each of three hot 1 qt jars. pack cucumbers into jars to within 1/2 in. of the top.

In a large saucepan, bring he water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2 in. head space. Add remaining five garlic clove halves to each jar. Remove air bubbles, wipe rims and adjust lids. process for 15 minutes in a boiling water canner.

Yield 3 quarts

Note - The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet add 5 minutes, 6,000 add 10 minutes, 8,000 feet add 15 minutes, 10,000 feet add 20 minutes

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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