Eating Hot Peppers

[AlabamaJack]

how do you get them to keep their color?

 

[POTAWIE]

I don't know AJ. I have jars 2 or more years old that still have fantastic color. Maybe by keeping them cool and out of the light and airtight. I also usually soak them in a brine overnight before pickling to keep them crunchy, and maybe this helps.

 

[AlabamaJack]

good deal...I will try the brine soaking when I pickle this year...thanks

 

[theHippySeedCo]

thanks for the Brine tip, ill try that too

 

[QuadShotz]

I've heard that using ascorbic acid or lemon juice helps keep color.

A good canning primer: http://www.uga.edu/nchfp/how/general/ensuring_HQ_canned_foods.html


Those I showed were just thrown in brine so they'd keep awhile until I eat 'em. The color is actually pretty good, but the jar/lighting isn't the best to show it off.

As soon as I took the jar outa fridge it fogs over with condensation, so pics are a pita.

~Q

 

[POTAWIE]

Here's another colorful one. I put a few green ones in just for Pam and some garlic
Jar o' jals

 

[MiLK_MaN]

Dam, those are beeeeautiful!

Ha, on a side note..hot seems to be a good thing for the ladies too. The cute gal at the smokeshop and I were chatting this morning about my growing pepers....come to find out she loves hot food. Super-Wootness!

~Q

Let me just warn you about a condition called chilli fingers. Men usually experience this condition after having to navigate the sausage at the urinal after playing with our fine pepper friends, but I can tell you now, I've unfortunately been the deliverer of chilli fingers during some unfortunate foreplay initiations, which ended rather abruptly.

 

[QuadShotz]

Let me just warn you about a condition called chilli fingers. Men usually experience this condition after having to navigate the sausage at the urinal after playing with our fine pepper friends, but I can tell you now, I've unfortunately been the deliverer of chilli fingers during some unfortunate foreplay initiations, which ended rather abruptly.

I believe that is called "Hunan Wang".

~Q

 

[Flex]

Potawie, what do you use to pickle your peppers?

 

[POTAWIE]

I just use vinegar, water and pickling salt and sometimes some pickling spice and of course peppers and garlic.