Pickling Sport peppers--recipe anyone?
bitterwort
18 years ago
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Bloomfielder
18 years agoRelated Discussions
Hot pepper recipes
Comments (40)The reason for the peeling recommendation for many foods is the same - the peel is the primary source of bacteria, fungi and other contaminants. It isn't just pesticides we have to worry about. :) Additional points: in some foods the peels are toughened or turned chewy by the processing, the peels can retard heat penetration to the center of the food in larger food pieces, they can slow flavor and acid penetration too (IE: slices are no problem with peppers but if you don't peel and you can them whole you need to cut slits in them so the brine can get inside). They won't be as crisp as the store bought since they are processed very differently. You can use Pickle Crisp to make them a bit crisper. The frozen ones will be mushy when thawed. Not good for canning plus a waste of energy. Save for use in cooked recipes. Dave...See MoreLower salt pickled peppers
Comments (2)The recipe called for soaking the peppers in a salt solution and then rinsing and draining thoroughly. There's no salt in the finishing brine the peppers are canned in. Ideally, with sufficient rinsing, the salt should not be that noticeable in the final product. Is it possible not all the salt soaking solution got rinsed off? Carol...See MorePickling Jalapenos
Comments (21)I know this is an old thread, but I am looking for a good recipe for mixed vegetable escabeche. I find this thread confusing because Linda Zeidrich has two mixed vegetable pickles page 99 (jardiniere) and 100 (giardiniera-which even includes oil, 12 cloves of garlic, and only slightly more vinegar than water!). Both recipes say you can use a mix of vegetable of your choice. This makes me feel less concerned about lower acid vegetables. I made a version of the giardiniera with apple cider vinegar, carrots, onion, pink turnip, and zucchini. See below! I left out the oil because it just did not feel right. However, I stuck with Linda's proportions (3 quarts of vegetables) and the rest of the recipe exactly. Now I want to make a Mexican version! I plan to stick with the giardiniera recipe from page 100, omit the oil, substitute some jalapeños for some of the sweet peppers, green beans for the celery, and swap out the herbs/spices for other dry ones (not sure which yet, but possibly those from the recipe above). Please let me know if this raises any concerns. I could up the vinegar, but from her recipe which includes oil, it does not seem necessary....See Moresweetened pickled peppers recipe
Comments (4)I don't know if the OP is getting these emails since they never returned here to reply. But there are many sweet pickled peppers recipes available - including bread and butter types. As others have said you can always add sugar to taste but if you want a specific recipe check out all the ones offered by NCHFP as they are already tested. Dave...See Morebitterwort
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