pickling peppers
 

got a question for anyone who might know-- i pickled some pepperoncini a couple of months ago and they were great! tasted like store bought ones. they were done as a refrigerator type pepper. ever since then , using the same recipe, the seeds inside turn dark and peppers don't taste too good. anyone know why this is happening? the last 3 batches have done this now.---tom

[QUOTE=encore;717390]got a question for anyone who might know-- i pickled some pepperoncini a couple of months ago and they were great! tasted like store bought ones. they were done as a refrigerator type pepper. ever since then , using the same recipe, the seeds inside turn dark and peppers don't taste too good. anyone know why this is happening? the last 3 batches have done this now.---tom[/QUOTE]

Walk me through your pickling process, please.

I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.

I don't know much about this but I remember reading something about pickles darkening. I think that maybe you need to use pickling salt because it does not contain Iodine which can make pickles darken.

I am not positive about this but I think that's what it said. I know that when I make sauerkraut I always use pickling salt and that it will not ferment properly with table salt.

Where's this rascal at so he can tell us in detail what he did? :lol:

Worth

for 1 pint-
1-cup vinegar
1/3 cup water
@ 20 grams salt (coarse kosher) also tried hymilayan pink and canning salt
splash of lemon juice


boil salt,water,vinegar, wash and put slits in peppers,pack in jars, add splash of lemon juice to jar, pour hot brineover peppers, let sit on counter for 1 hour then refrigerate.

first jar came out good, the rest the peppers looked fine just the seeds all turned dark brown inside and peppers didn't taste very good.---tom

was still typing worth! lol 1 finger at a time. lol -tom

posted in error

Personally wouldn't use anything but canning salt but I have no idea why one time they would be good and another they wouldn't.
Stopped using vinegar in pickled peppers some time ago when I took up fermenting again.
I have so many hot things I have made now it is beyond nuts.
Worth

Are you sure your pepper seeds weren't dark to begin with? Some pepper guts start going dark when the pod still looks good.

yup sure they were'nt , because one jar i sliced them all in half, and did it that way, pretty sure i didn't get lucky and miss the brown ones, or did i? lol all the ones left whole had brown seeds.----tom

[QUOTE=encore;717484]for 1 pint-
1-cup vinegar
1/3 cup water
@ 20 grams salt (coarse kosher) also tried hymilayan pink and canning salt
splash of lemon juice


boil salt,water,vinegar, wash and put slits in peppers,pack in jars, add splash of lemon juice to jar, pour hot brineover peppers, let sit on counter for 1 hour then refrigerate.

first jar came out good, the rest the peppers looked fine just the seeds all turned dark brown inside and peppers didn't taste very good.---tom[/QUOTE]

Most of the recipes I use call for equal amounts of water and vinegar

[QUOTE=pmcgrady;717537]Most of the recipes I use call for equal amounts of water and vinegar[/QUOTE]

Same here.
I got mixed up one time and used 90 grain. :shock::lol:
Worth.

[QUOTE=pmcgrady;717537]Most of the recipes I use call for equal amounts of water and vinegar[/QUOTE]

is that for refrigerator type or prossessing type?

have another refrigerator recipe for sliced banana peppers and it calls for 4-cups water and 2-cups vinegar. lol---tom

pmc, you add fish to your pickles and wb for 10 mins??

canning salt has best results . Iodized can be used safely but quality can suffer. Flake salt not recommended. Water/vinegar ratio should be at least 1:1 for safety, but vinegar can be increased if desired. Sorry typing one handed...have dog on leash next to me w/cone of shame on.

[url]https://nchfp.uga.edu/how/can_06/salts_pickling.html[/url]

I make two types of pickled peppers:

The first is what we call "pepper sauce" down here; it's "pepper vinegar" in other parts of the country, I believe. I use mainly cayenne peppers for this stuff...trim off both the tip and stem ends, pack into a sterilized quart jar, add a tsp of coarse kosher salt, and cover with boiling white vinegar, adding more vinegar as the air is displaced. Screw on the lid and wait for the "pop". After a couple of months, the liquid is ready to be poured over peas or beans, or turnip/collard greens. Wonderful for sopping up with a nice pan of cornbread!

I also pickle jalapeno slices (rings). I eat them with chili and nachos, and also put them on hamburgers. For these, I use what I call the "cold pack" method. I slice the jalapenos and pack them into a quart jar, add 1 tsp of coarse kosher salt, and cover with cold white vinegar. That's it. This "no heat" method makes for nice crisp, crunchy peppers. I keep them in the fridge.

Worcestershire sauce has anchovies in it.
Just saying.:)

Worth

[QUOTE=Worth1;717635]Worcestershire sauce has anchovies in it.
Just saying.:)

Worth[/QUOTE]




And that means what in relation to home pickling peppers?

[QUOTE=coronabarb;717601]pmc, you add fish to your pickles and wb for 10 mins??[/QUOTE]

(2)Canned Anchovies in oil are added into each jar (they are already processed), they've been made that way, here for 40+ years.
1 little can of anchovies can do a whole batch of peppers, and is used for a salty seasoning not for "fish"
A month old jar of these peppers and you can't find the 2 anchovies, they desolve and make the brine a little cloudy. Try them, let your tastebuds decide.

[QUOTE=pmcgrady;717658](2)Canned Anchovies in oil are added into each jar (they are already processed), they've been made that way, here for 40+ years.
1 little can of anchovies can do a whole batch of peppers, and is used for a salty seasoning not for "fish"
A month old jar of these peppers and you can't find the 2 anchovies, they desolve and make the brine a little cloudy. Try them, let your tastebuds decide.[/QUOTE]


Bravo.:yes:

Worth

Viva la Grady.:D

Worth

[QUOTE=Worth1;717662]Viva la Grady.:D

Worth[/QUOTE]

:twisted:

[QUOTE=encore;717599]is that for refrigerator type or prossessing type?[/QUOTE]

It's for processing type, put them on a shelf for a year.

If you water bath them...

[QUOTE=pmcgrady;717477]I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.[/QUOTE]


You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers "[SIZE=2][I][B]DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", [/B][/I]as some one else may try to use a unsafe recipe and be hurt.[/SIZE]

[QUOTE=imp;717671]You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers "[SIZE=2][I][B]DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", [/B][/I]as some one else may try to use a unsafe recipe and be hurt.[/SIZE][/QUOTE]

Funny this recipe is almost exactly like the University of Minnesota Extension's pickled bell pepper recipe... Except for the pinch of alum and anchovies.

I don't know how humankind has survived without food safety guidelines...

PMcgrady, of course anyone may do as they choose to in canning, but adding meats and or fish, even already processed fish or meat, makes it a very different thing. Some of the things my grandmothers did in canning for many many years turned out to be found to be unsafe to do, even though the grandmothers did not make anyone sick or kill them as far as anyone knows.


Canning safely is science based on several factors, just as baking is; understanding and following the hows and whys may save some one's life. I share some of what I can up with others, so I figure I have the right to take risks with myself if I choose to do so, but not to put others at a potential risk deliberately and use approved and tested recipes.

"I don't know how humankind has survived without food safety guidelines..."

Many of them didn't. We don't hear about the "ptomaine poisoning" as often, (now called botulism) although it does occur every year. Thankfully, it's infrequent and a lot of it occurs in Alaska, etc where they process fish incorrectly. Adding fish to any recipe and then water bath processing is really risky, so I'm glad you haven't had any problems in the past. I don't want this to turn into a "thing" here so that's all that needs to be said.

[QUOTE=coronabarb;717719]"I don't know how humankind has survived without food safety guidelines..."

Many of them didn't. We don't hear about the "ptomaine poisoning" as often, (now called botulism) although it does occur every year. Thankfully, it's infrequent and a lot of it occurs in Alaska, etc where they process fish incorrectly. Adding fish to any recipe and then water bath processing is really risky, so I'm glad you haven't had any problems in the past. I don't want this to turn into a "thing" here so that's all that needs to be said.[/QUOTE]


Re canning fish, did you know the All American canner company says to not use the 2 smaller pressure canners , the 10 and 15 quart ones, to can fish?