Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
![]() |
|
Thread Tools | Display Modes |
![]() |
#1 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]()
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
|
![]() |
![]() |
![]() |
#2 | |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
|
![]() Quote:
__________________
~Jon~ Downheah, Mississippi |
|
![]() |
![]() |
![]() |
#3 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
|
![]()
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.
|
![]() |
![]() |
![]() |
#4 |
Tomatovillian™
Join Date: Feb 2016
Location: Southeastern PA
Posts: 1,420
|
![]()
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. |
![]() |
![]() |
![]() |
#5 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
Where's this rascal at so he can tell us in detail what he did?
![]() Worth |
![]() |
![]() |
![]() |
#6 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]()
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 |
![]() |
![]() |
![]() |
#7 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]()
was still typing worth! lol 1 finger at a time. lol -tom
|
![]() |
![]() |
![]() |
#8 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
|
![]()
posted in error
__________________
I'm not a complete idiot, some parts are missing. |
![]() |
![]() |
![]() |
#9 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
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 |
![]() |
![]() |
![]() |
#10 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
|
![]()
Are you sure your pepper seeds weren't dark to begin with? Some pepper guts start going dark when the pod still looks good.
|
![]() |
![]() |
![]() |
#11 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]()
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
|
![]() |
![]() |
![]() |
#12 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
|
![]() Quote:
|
|
![]() |
![]() |
![]() |
#13 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() |
![]() |
![]() |
![]() |
#14 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]() |
![]() |
![]() |
![]() |
#15 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
|
![]()
have another refrigerator recipe for sliced banana peppers and it calls for 4-cups water and 2-cups vinegar. lol---tom
|
![]() |
![]() |
![]() |
|
|