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Post by drbanks on Sept 16, 2017 19:49:53 GMT -5
I have finally achieved the point where I have more peppers ripening than I can reliably use them in my cooking. So, I'm about to take some freshly harvested Jalapenos as well as a bunch I have in my freezer, cut them into rings and pickle them. Except I've never done that before. Does anyone have a good guide? mike, do you have any recommended recipes for the pickling brine? |
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mike
The Pepper King
Posts: 3,661 
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Post by mike on Sept 17, 2017 16:33:16 GMT -5
This is my base brine recipe:
2 cups Distilled Vinegar
2 cups Water
1 cup Apple Cider Vinegar
½ cup Agave Nectar
2 Tbs. Sea Salt
½ tsp. Liquid Smoke (optional, I really love this for jalapenos)
Boil these items for a couple minutes and let cool.
Items to add per pint jar:
½ clove Garlic
½ tsp. Whole Black Peppercorns
½ tsp. Pickling Spice
½ tsp. Yellow Mustard Seeds
½ tsp. Turmeric
If I have it, I also like to add a sprig of fresh dill to each jar.
Do not pack jars too tightly.
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Post by drbanks on Sept 17, 2017 16:37:54 GMT -5
Sounds excellent. I especially like the liquid smoke idea.
I just started a basic pickling. I think I'll go back and add the liquid smoke now.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Sept 17, 2017 16:56:52 GMT -5
BTW, I have never pickled previously frozen peppers. When they thaw, they are quite soft. They may fall apart in a brine. I usually only use frozen peppers for sauce or chili.
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Post by drbanks on Sept 18, 2017 6:24:29 GMT -5
Looks like they're holding up ok. Knowing that they'd be soft, I made it a point to slice them while still frozen (the wonders of a recently sharpened chef's knife).
I boiled the brine, then threw the rings in, both frozen and fresh. After it cooled down for a while, I put it in a zip-lock bag, squeezed most of the air out and put it in the fridge. So far, I can't tell the pre-frozen from the fresh.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Sept 18, 2017 15:25:46 GMT -5
Good luck. If nothing else, the pre-frozen should pickle faster.
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MaryL
AGA Farmer
Posts: 3,532 
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Post by MaryL on Sept 30, 2017 15:51:48 GMT -5
Why would the pre frozen pickle faster?
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Post by drbanks on Sept 30, 2017 16:29:31 GMT -5
Presumably because they're soft and the freezing can break cell walls, making them more prone to pick up the pickling fluid.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Sept 30, 2017 16:40:58 GMT -5
That is correct. Like I said before, I've never tried it before. I hope it works well. Please let us know on the results.
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Post by drbanks on Sept 30, 2017 17:14:27 GMT -5
Well, after a week, I really can't tell the difference between the fresh and previously frozen.
I've been using them in my eggs, and they are outstanding. I have a whole quart jar full, and am still replenishing with new peppers as they ripen.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Sept 30, 2017 17:36:30 GMT -5
That's fantastic! It's so good to hear there's no noticeable difference. On the other hand, there's a huge difference if you let your peppers rippen too long and then pickle. No bueno. At least, they're not so great.
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