Pickling Peppers?

I have never pickled peppers before. Are there any recipes you like for pickled peppers and is so what are they?

I bought 1 pint of jalapeño peppers, 2 half pecks of mild banana peppers, 2 half pecks of marconi peppers, 4 half pecks of snacker peppers and 1 peck of bell peppers, so that's what I have to work with.

I am thinking about adding jalapeño peppers to the others to add a little heat and maybe candy onion.

Peppers and tomatoes were selling for close to nothing at the produce auction. I bought 144 pounds of cherry tomatoes for just $32.00. Bushels of green peppers were going for $1.50.

Keith

When I have all the jalapeno peppers I need for salsa and for storage for dishes later on I pick them and I make jalopeno pickled peppers. I made 5 pints last year. I only made 3 pints this year. I found a recipe on the internet. This year I kept more of the seeds in. Mine are refrigerator pickles. Our son like the really hot spicey stuff so he will eat the most. It only takes a couple in an omelet to add some zing.

Bryce

Hi Keith. I have a brine I really like, maybe do a small batch to see if y'all like it.
6 cups of water
3 cups white vinegar
3 cups white sugar
1 teaspoon of salt

This does about 5-6 quarts. I put a glove of garlic in each jar (optional) Boil brine to a rolling boil, stuff jars with peppers, pour brine over jars, wipe rims good, seal the jars up and water bath at roiling boil for 15 minutes.

Also, check out Cowboy Candy for the jalapenos. It's candied jalapenos so you have both sweet and heat. It's dang good. Good luck!!

Jeff

How many pecks of peppers you planning to pickle? LOL!
3 times fast..LMAO!

I've never made them but I had some my uncle made that were good. I think habanero? and of course I never got his recipes because it was not something I wanted to do.
Regret that now.

Mac

My dog poops facing north!

Ball blue book on canning has a few good recipes.
Any more it's just easier for me to get Mrs. Wages , there's many diffrent types of pickle mixes.
If I happen to get the bread and butter pickle mix , I just don't add the sugar.
I put a teaspoon of olive oil in each jar before putting the lids on, can per your way of canning.
The oil helps keep the heat in , and also prevents the vinegar acid from eating the lids.
I like both whole peppers and slices.
Whole peppers with a meal , and slices to add on top of pizza ,Sandwiches, or any meal if you want.
If you go on facebook , here's a site that's good for a lot of canning ideas and recipes.
https://www.facebook.com/photo/?fbid=828445541237099&set=p.828445541237099

The only peppers I have pickled are jalapeno and sweet banana. Did both the same way. Wash and dry. Slice into rings, discard stem end and blossom end. Pack in clean pint jars and add 1/2 tsp alum, cover with full strength white vinegar right out of the jug. Put on a lid and screw the band down tight.
I let them sit for 4 to 6 months so everting evens out. Been doing that foe 25 years and still enjoy them.

I use Mrs Wages Kosher dill pickle mix. Mix packet per instructions and bring to boil. Slice peppers into rings discarding stem. Pack peppers into clean jars and fill with boiling pickling mix to 1/2 inch of top and seal them up . Been my recipe for years.

What are you guys using to keep them crisp?

I'd love to put up some pepperocini, golden greek and aji dulce but only peppers I've put up are cowhorns for pepper sauce, sport peppers and sliced jalapeños and that's just peppers with hot vinegar poured over them.

The sport stayed somewhat crisp the others don't. I'm guessing that has something to do with how thin walled they are.

A pinch of alum or Ball pickle crisp.

Cold pack.
Put in jars cold, punch small holes in them if whole.
Pour boiling brine on top of them, fill jar to 1 inch mark.
Pour a little olive oil on top , lid and ring finger tight, then it's your choice, either water bath 10 minutes or open kettle , just turn them on their tops.
Let cool, check seals , and put away.
I tried alum , and pickle crisp , the pickle crisp made the brine cloudy , alum didn't seem to do much.
I could of done something wrong, I don't know , but it's your choice as to what you do.
I like brine pickles , fermented for around 14 days.
They sometimes come out very soggey , taste great , but texture isn't to the liking.
Tried pickle crisp in them , now I started the batch with pickle crisp in it.
Maybe doing it with out, and when processing add the pickle crisp.
Haven't tried it that way yet.

Thanks to all who responded.

I used your recipe Jeff, with a few modifications. I mixed cider and white vinegar in 1 batch and added more salt. So far, I just canned the bell peppers and snacker peppers along with lots of tomato sauce. We've canned 45 jars of tomato sauce so far and have enough tomatoes to probably can 44 more.

Keith

Wow, that's awesome Keith, y'all are busy!