In my decade of attempting to grow peppers I have yet to actually succeed well enough to need to consider long term storage, but the raw optimism in my heart is boundless.
For practice this year I picked up some grocery store jalapenos to try with a random pickling recipe, because you want to get all the fucking up out of the way well before it matters, and they seem to have turned out alright. Not great, but alright.
Doubling this recipe's components and cutting the actual jalapeno count in half seems to be just about the perfect amount to fit in the canning jars my wife uses - https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/
I assume you guys have probably scienced the crap out of the pickling process, any magic tips on the matter? Safety and/or flavour?
How long have you guys kept pickled peppers for? Does it ruin them for a majority of uses?
Does the pickling chemistry pretty much render any bacterial concerns moot? I've read anywhere from 2 months storage, to years, with no indication if they'll just become a bit squishy or kill my family.
Is the fact that everything floats to the top a concern? I've been flipping my jars over at random to soak everything equally, but I assume after a few weeks any bad bacteria present will either be long dead or fully established and that'll stop mattering either way.
Anyway, any input's appreciated. Thanks guys.
For practice this year I picked up some grocery store jalapenos to try with a random pickling recipe, because you want to get all the fucking up out of the way well before it matters, and they seem to have turned out alright. Not great, but alright.
Doubling this recipe's components and cutting the actual jalapeno count in half seems to be just about the perfect amount to fit in the canning jars my wife uses - https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/
I assume you guys have probably scienced the crap out of the pickling process, any magic tips on the matter? Safety and/or flavour?
How long have you guys kept pickled peppers for? Does it ruin them for a majority of uses?
Does the pickling chemistry pretty much render any bacterial concerns moot? I've read anywhere from 2 months storage, to years, with no indication if they'll just become a bit squishy or kill my family.
Is the fact that everything floats to the top a concern? I've been flipping my jars over at random to soak everything equally, but I assume after a few weeks any bad bacteria present will either be long dead or fully established and that'll stop mattering either way.
Anyway, any input's appreciated. Thanks guys.