How do I pickle pepperchinies after I have picked them off the plant?!
How do I pickle pepperchinies after I have picked them off the plant?
Answers:
Here is one recipe, more can be found here:
http://www.hungrybrowser.com/phaedrus/m0...
Pickled Pepperoncini
Yield: 8 pints
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)
Wash peppers thoroughly. Remove core, seeds, and stems of large peppers.
Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers. Mix vinegar and water, heat to 150-160F/66-71C about to the simmering point.
Since it is rather volatile, vinegar should not boil a longtime. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15 minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of jar top. Add olive oil to come 1/2 in from top. The peppers will be coated with oil when they pass through the oil layer as you use them.
Here's another:
Pickled peppers:
1 gallon mixed hot peppers of your choice
1? cups salt
1 gallon water
1 cup water
5 cups vinegar
Wash and drain fresh peppers. Cut two small slits in each pepper. Dissolve the salt in the gallon of water. Pour over the peppers and let sit over night. Drain and rinse. Drain again.
Add 1 cup water to 5 cups vinegar. Simmer 5 minutes. Pack peppers into hot, sterilized jars. Heat the water-vinegar mixture to boiling and pour over peppers to within ? inch of the top. Wipe the rims. Place lids on and screw the rings on firmly tight. Process pints for 10 minutes and quarts for 15 minutes in a BWB.
Good luck, hope I helped!
Whatever u do don't add water when u want to pickle something.
Its just not right! ... cz u want to leave it outside instead of the fridge so it would cook over time... and if you add water then its gonna create a mould.