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? https://www.youtube.com/watch?v=Gte7B2zP7WA&t=0s&list=PLVUis8NexWMjSIiCzaToZjWDJ82_0wD2H&index=3
pickling How do you pickle your superhots?
- Thread starter QuadPepperEater
- Start date
There should be no problem pickling superhots like this. Sorry I didnt see this earlier I spend most of my time in the growing peppers section.QuadPepperEater said:
The only thing to think about is that most superhots have much thinner walls than jalapeños. He says they are ready in a week and he likes them after two, I would think that thinner walled peppers would be ready inside of a couple days.
Kept in the fridge, something like this will last almost indefinitely. Texture might become less pleasant, but the acid from the vinegar and cold temps should prevent any nasties from growing.
The best way is en escabeche. There are various recipes on the net, most are for jalapenos but of course you can use any pepper.
https://www.mexgrocer.com/577-chiles-in-escabeche-or-pickled.html
https://www.mexgrocer.com/577-chiles-in-escabeche-or-pickled.html
salsalady
eXtreme Business
I really like this recipe from Colorado State extension service
for pickled peppers and pepper vegetable medleys. If you have room in the refer, make the brine, let it cool, then pour over the peppers/veggies in jars, cover and refrigerate. By refrigerating and cold-packing the peppers, it keeps them much crisper than hot packing or doing a BWB.
Hots and superhots will get pickled much quicker than jalapenos and such.
Have Fun,
SL
for pickled peppers and pepper vegetable medleys. If you have room in the refer, make the brine, let it cool, then pour over the peppers/veggies in jars, cover and refrigerate. By refrigerating and cold-packing the peppers, it keeps them much crisper than hot packing or doing a BWB.
Hots and superhots will get pickled much quicker than jalapenos and such.
Have Fun,
SL