Peppers for pickled yellow hot peppers?
 

My husband loves hot pickled chili peppers. Brand name is Mezzetta. The chili is small, sort of jalapeño shaped and yellow.
Any idea what kind of pepper this is? I'd like to grow it, since peppers grow easily here and pickling is so simple.
Thanks!

Are you talking about these: [URL]http://www.mezzetta.com/our-products/detail/hot-chili-peppers[/URL]

They say Cascabel, but they don't look like the Cascabel peppers I know. What I know as Cascabel looks like a mini bell pepper.

Yes, that's exactly the bottle that I'm talking about.

Jalaro maybe? Yellow jalapenos from TGS. I grow them every year - delicious fresh & pickled w/ or w/o carrots.

A quick search on the pepper forums has people claiming they're actually Cascabella peppers. Ferry Morse has them this year, you may find them on the seed racks in Lowes or Home Depot or someplace like that.

[URL]http://www.homedepot.com/buy/outdoors-garden-center-seeds-flowers-herbs-fruits-vegetables/pepper-cascabella-seed-149748.html[/URL]

[QUOTE=marktutt;257907]A quick search on the pepper forums has people claiming they're actually Cascabella peppers. Ferry Morse has them this year, you may find them on the seed racks in Lowes or Home Depot or someplace like that.

[URL]http://www.homedepot.com/buy/outdoors-garden-center-seeds-flowers-herbs-fruits-vegetables/pepper-cascabella-seed-149748.html[/URL][/QUOTE]

I don't think that's what they are. But, maybe? I guess it wouldn't hurt to try, I'm sure they're probably tasty anyway.

[QUOTE=stormymater;257902]Jalaro maybe? Yellow jalapenos from TGS. I grow them every year - delicious fresh & pickled w/ or w/o carrots.[/QUOTE]

I saw something like a yellow jalapeño at the grocery yesterday. Larger than these, but maybe.
This sounds very close.

pickled peppers
 

You might want to look at tabasco peppers. I see them pickled all the time. I puree and strain mine and pickle the jalapenos.

[QUOTE=Tracydr;258213]I don't think that's what they are. But, maybe? I guess it wouldn't hurt to try, I'm sure they're probably tasty anyway.[/QUOTE]

Not sure myself as I haven't grown them. Supposedly they start out yellow and ripen to red, so they're picking the immature ones for pickling, which isn't uncommon.

On a similar note...does anyone know the pepper variety of the tiny peppers in the bottles at Steak-n-Shake?

If it is the standard blunt tip thin peppers that are commonly bottled for hot sauce, get some Super Chili. If they are the long thin peppers 4 to 5 inches long with a sharp tip, they are probably cayenne.

DarJones

Around here the tiny peppers in the bottles at Steak-n-Shake are tabasco peppers.

[QUOTE=easttx_hippie;258367]Around here the tiny peppers in the bottles at Steak-n-Shake are tabasco peppers.[/QUOTE]

You know, I thought so-but I'm so used to seeing them red. I guess they pickle them when they're immature.

So far, looks like the closest is jalaro or cascabella. The description on both, however, seems too large. The jar does say cascabella, but these are about 1.5 inches long. Mildly hot.
Perhaps the company has their own hybrid? Or, harvesting immature, at a certain size?

Only other thing I can think of is the Sport pepper - shaped like a Tabasco but larger - thinner walled than the Jalaros but definitely up to 1 1/2 inches long when still yellow. Hot but not killer - Used in Chicago area pickled but chopped - on hotdogs (Fabulous BTW). I like them pickled - we I had a jar but last grew them in quantity in 2009. Worth growing FWI.

I see a lot of yellow tabasco peppers pickled in vinegar around here. It gets used on cooked greens and is simply called pepper sauce. It's like a hot, spicy vinegar and is great on collards, turnip greens, and even on my fried cabbage.

That wouldn't be them but, he would probably love it,

I still have a[I] ton[/I] of seeds of Wenk's Yellow Hot. I bought a whole ristra from a local farmer's market last year, and ended up selling exactly one packet on Ebay, using these photos:

[IMG]http://i154.photobucket.com/albums/s254/petronius_ii/wenks1.jpg[/IMG]

[IMG]http://i154.photobucket.com/albums/s254/petronius_ii/wenks2.jpg[/IMG]

This is an Albuquerque heirloom originated by (now deceased, I think) South Valley farmer Erris Wenk. I couldn't use any of SSE's photos because I didn't get my seeds from them, so I asked permission from P. Mitchell on davesgarden.com to use his photos.

These may be a few bits hotter than the yellow peppers Mezzetta uses, but if so, not by much. They're virtually identical in appearance. Not as hot as a typical jalapeno, but tending in that direction. In my guesstimation, Erris Wenk crossed a jalapeno with some kind of a Hungarian Wax, and this is what he came up with. I've had Mezzetta's Hot Pepperoncini, and it's a bit of a scorcher, but in those, I think they throw in a few of their yellow hots in every jar, because I don't think even the hottest of Mediterranean pepperoncinis are that hot of themselves.

The ristra is still hanging on my wall. Germination may be a bit spotty, because I've never taken it off the wall, even during last year's heat wave-- so if anybody wants some of those, I'll try to send quite a few, 100+ in each mailing. Still have a few seeds that I removed from a few pods last year, stored in a shady spot but not refrigerated. For that seed lot, I tasted a little bit of each pod, and divided the seeds between "full-flavored" and "mild(er.)" EDITED TO ADD: Whether or not the offspring of the "full-flavored vs. milder" lots will follow suit from their parents, I can't say, but they might.

So anyway, Tracy, if you want some of Wenk's seeds, send me a PM with your mailing address. Anybody else, well, I have a lot more seeds than I have free time at this moment in my life, but I'll [I]eventually [/I]honor all requests, until further notice. If you feel like sending me something in return, you may if you wish let me know what you have that might interest me.

Also have good supplies from the same farmer's market of seeds of Chile De Arbol, which, like the WYH, germinated quite well last year, will most likely germinate at least moderately well this year. Very productive, intensely hot, medium-smallish cayenne pod type but authentic Mexican flavor.

Very generous offer Petronius II!

[QUOTE=marktutt;257897]Are you talking about these: [URL]http://www.mezzetta.com/our-products/detail/hot-chili-peppers[/URL]

They say Cascabel, but they don't look like the Cascabel peppers I know. What I know as Cascabel looks like a mini bell pepper.[/QUOTE]


I think it is Cascabella. Those are the ones I love. Usually pickled in the yellow stage. [url]http://www.tomatogrowers.com/CASCABELLA/productinfo/9218/[/url]

Petronius II, I would love to try some Wenks!
I'll send you a pm. Thanks!

Yellow Bhut i am growing this this year