I've been watching a bunch of YouTube tutorials on pickling peppers and from what I've seen jalapenos and such have been pickled much easier and differently than say a ghost pepper or a reaper. My question is can these peppers be pickled whole just as jalapenos or cut in half impact in to the vinegar brine? Included is a demonstration video on on jalapenos and wondering if all peppers can be treated this way?
Thanks, I'm working with what I have, the barrel was an old horse trough I inherited and converted to SIP.
I don't plant directly in the ground, because it is simply to dry and all irrigation water just disappears in minutes.
Barrel buried in the ground, to keep it a bit cooler.
Glad to be finished with carrying this guy around.
Time to go to ground. Final grow space will be under 40% shade net, to keep the birds out and protect from the sun, in a 200liter sub irrigated planter, semi underground, to try and keep the roots cool.
Planter filled with homemade compost and a bit of fine eggshells.
I am at the start of my new season and about 2 months away from harvesting enough peppers for sauce and I am running out of sauce . I decided to clean out my fridge , dedicated to beer and peppers , and my clean out my allotted space in the pantry .
I found the following ;
- dried orange Thai 2016
- dried red Thai 2015
- dried Guajillo peppers
- Dried African Birds eye peppers from Madagascar , called Pili Pili.
- white beetroot pickled with onions and Chupetinho peppers
- Red Aji mash from March 2018 , including Aji Colorado and Bubba
- A mix of Choc Hab and Chupetinho powder from 2016
- the left over juice from a Jalapeno pickle , including all the Pickling spices.
I think the " photo finish" you are referring to is just ripe pods left on the plant for 3-4 weeks while the others ripen to get a big group photo. Nothing happens to the pods on the plant and I believe you get better taste by leaving pods on the plant for 2 weeks after full color is achieved.