RepackboxTitan ReloadingWidenersRotoMetals2
Reloading EverythingMidSouth Shooters SupplyLoad DataInline Fabrication
Lee Precision
Results 1 to 12 of 12

Thread: Pickling Peppers

  1. #1
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254

    Pickling Peppers

    Got a good crop of Gypsy and Jalapeno's , have already stuffed and ate some of each and have put stuffed peppers in the freezer. They freeze well and are easy to reheat.

    A member posted his pickled pepper recipe , I copied it down on a post it and stuck it on the computer...... Why ? So that when I wanted to pickle some ....
    I would be able to find it !

    Pickled Peppers:
    1 cup white vinegar
    1 cup water
    2 cloves garlic crushed
    1 Tab. salt
    1 Tab sugar

    To make , fill 3 - hot clean 16 ounce jars with sliced peppers , pack them in tightly to the rim.
    In a sauce pan , double the above recipe , bring to a gentle boil and pour each jar full to the rim with hot liquid . You should have just enough liquid for all three( if short top off with vinegar). Wipe off the rim. Cap with a lid and ring, tighten lid and invert on a dish towel to cool. If the jar doesn't make a seal just store in the refrigerator.

    If you got a bunch of peppers....pickle some , it's easy and quick !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  2. #2
    Boolit Master Tenbender's Avatar
    Join Date
    Jan 2015
    Location
    Southwest Virginia Mountains
    Posts
    729
    This one I got from my aunt. She was a Hungarian and probably the best cook I ever met.

    Slice Jalapeno peppers in a pint jar and pack tight.
    Add 1 tea spoons canning salt, 1/2 tea spoon Alum and 1 table spoon Wesson oil.
    Mix your white vinegar 50/50 with water. Heat to a boil and pour over the jar of peppers.
    Place clean, heated in boiling water, new lid and they will seal just like a hot canned item. \

    You can eat them just like pickles after they cool. Great warm/up on a cold winter day.

  3. #3
    Boolit Master

    Hickory's Avatar
    Join Date
    Feb 2009
    Location
    The Great Black Swamp of Northwest Ohio
    Posts
    4,434
    My wife's recipe;

    Pickled Peppers:
    Cut jalapeno peppers crossways
    3 cup white vinegar
    3 cup water
    1/2 tea. salt per pt.
    Bring vinegar and water to boil remove from heat and ladel over peppers in jars.
    water bath can for 10 minutes after coming to boil.

    Best peppers ever.
    Political correctness is a national suicide pact.

    I am a sovereign individual, accountable
    only to God and my own conscience.

  4. #4
    Boolit Master

    dale2242's Avatar
    Join Date
    Oct 2007
    Location
    SW Oregon
    Posts
    2,466
    My go to brine:

    3 cups water
    1 cup apple cider vinegar
    1/4 cup non iodized salt

    I use this brine for all veggies I pickle.
    Add dill for dill pickles and green beans.
    Add garlic to any veggie you pickle.
    Pickled garlic is good also.....dale

  5. #5
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254
    Quote Originally Posted by dale2242 View Post
    My go to brine:

    3 cups water
    1 cup apple cider vinegar
    1/4 cup non iodized salt

    I use this brine for all veggies I pickle.
    Add dill for dill pickles and green beans.
    Add garlic to any veggie you pickle.
    Pickled garlic is good also.....dale
    Yes ! Pickled garlic !!!!
    My wife , who's Italian , loves pickled garlic.... Actually she likes garlic in any form or fashion .
    She once asked me to do a whole jar of just pickled garlic for her , I said sure , if you peel them , I'll pickle them !
    The only downside to someone eating a bunch of garlic is for the next day or two a persons body gives off a garlicky "aroma"...the eater doesn't notice it.....but others can. Since she doesn't mentions any of my various body odors or snoring , I feel obligated to keep my mouth shut.
    This year we celebrated 45 years of marriage and still having fun !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  6. #6
    Moderator Emeritus


    Join Date
    Mar 2005
    Location
    SW Montana
    Posts
    12,452
    I made jalapeno jelly last fall. It is great on meats, pre cooked and after as a sauce.
    [The Montana Gianni] Front sight and squeeze

  7. #7
    Boolit Master

    fiberoptik's Avatar
    Join Date
    May 2005
    Location
    Was Mid-Michigan, 2 Orlando, 2 Jacksonville, Fl.
    Posts
    1,366
    Quote Originally Posted by MT Gianni View Post
    I made jalapeno jelly last fall. It is great on meats, pre cooked and after as a sauce.
    My fav on toast! Not even my Mexican friends would try it! They were afraid it was “Scott HoT”!


    Sent from my iPhone using Tapatalk

  8. #8
    Boolit Master

    dale2242's Avatar
    Join Date
    Oct 2007
    Location
    SW Oregon
    Posts
    2,466
    Pour 1/2 pint of pepper jelly over a cube of cream cheese and eat over your favorite crackers....dale

  9. #9
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254
    Quote Originally Posted by MT Gianni View Post
    I made jalapeno jelly last fall. It is great on meats, pre cooked and after as a sauce.
    I make a lot of jalapeno pepper jelly too...I get requests from friends and family for jars as gifts at Christmas . The other day I had some Pineapple Jalapeno Pepper Jelly that was freaking Awesome.
    It came on top of a mound of Pimento Cheese as an appetizer....I'm looking for a recipe for that stuff....I really enjoyed it.
    Anyone got a recipe to share ?
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  10. #10
    Boolit Master

    Hickory's Avatar
    Join Date
    Feb 2009
    Location
    The Great Black Swamp of Northwest Ohio
    Posts
    4,434
    If you like your jalapeno peppers a little hotter, put 1/8-1/4 teaspoon of horseradish in each pint jar. Also improves the taste.
    Political correctness is a national suicide pact.

    I am a sovereign individual, accountable
    only to God and my own conscience.

  11. #11
    Boolit Master

    fiberoptik's Avatar
    Join Date
    May 2005
    Location
    Was Mid-Michigan, 2 Orlando, 2 Jacksonville, Fl.
    Posts
    1,366
    I just found a recipe that used bell peppers & substituted jalapeños. No added food colors. Worked for me.


    Sent from my iPhone using Tapatalk

  12. #12
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254
    Pickled some more Gypsey peppers , the plants are winding down now.
    My Jalapeno plants all finally succumbed to the Southern Root Blight , I covered the beds in clear visqueen in hopes of sterilizing the soil and beating the blight back some .
    I hope it does some good.
    The gypsey peppers are somewhat resistant to the blight and are still producing.
    The wife and I love pickled peppers...especially on Pizza !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check