pickling Pickling/canning peppers and veggies

[POTAWIE]

I soak my habs(and others) in a salt water brine before pickling to help keep them firm and I don't use iodonized salt, especially when garlic cloves are added. Pickling salts seem to be alright

 

[Chiliac]

I bought a bag of pickling cucumbers and everything else I need and didn't have, so I can give it a go tomorrow. Thanks for all your input, I'll post pics (if I succeed! ).

 

[HotPeppersFlyFishing]

I had read somewhere about half sours or sours and it had mentioned leaving the lid off for a day or two then cap it for fermintation.
I made a quart last night to give it a go -- 4 cloves of garlic, 4 tobasco peppers, a good pinch of mustard seed a few pepper corns and a grape leaf -- all in a jar and filled with a 2to1 mix of vinegar to water. and hot water bathed it to seal -- I let it sit for a few days and check it out --

I bought a bag of pickling cucumbers and everything else I need and didn't have, so I can give it a go tomorrow. Thanks for all your input, I'll post pics (if I succeed! ).

Let me know if you guys liked it!!!

 

[Caustic Casey]

 

[Pepperfreak]

Not only did all of those recipes make my mouth water, then these pictures just did me in and made me full out drool all over myself. I'm printing these recipes for future use.

 

[huntsman]

This is over a year old.

Has anyone tried any of these? If so, can you recommend it?