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#6346104 - 06/24/16 10:01 AM Pickeded Peppers
bill oxner Online   content
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Registered: 11/03/09
Posts: 46094
Loc: Katy-Fulshear
It's pretty simple. Make a brine of two parts water, one part vinegar, and salt. Slice the peppers and pour the brine over them.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6346861 - 06/24/16 09:21 PM Re: Pickeded Peppers [Re: bill oxner]
mbavo Online   content
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Registered: 12/08/08
Posts: 8816
Loc: odessa tx
Do you have to cook or pressure them?
How much salt?

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#6346896 - 06/24/16 09:47 PM Re: Pickeded Peppers [Re: bill oxner]
SnakeWrangler Offline
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Registered: 01/22/11
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Loc: Over yonder.....
My wife adds 4 cups of sugar to a large jar of pickled jalapenos......stir once a day for 7-days.....

Give it a try.....thanks my later...
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#6347070 - 06/25/16 07:19 AM Re: Pickeded Peppers [Re: mbavo]
bill oxner Online   content
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Registered: 11/03/09
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Loc: Katy-Fulshear
Originally Posted By: mbavo
Do you have to cook or pressure them?
How much salt?


It's from my dill pickle recipe. The recipe calls for two pints water, one pint vinegar and a half cup salt. I do not cook or pressure them. I do keep them refrigerated.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6347139 - 06/25/16 09:06 AM Re: Pickeded Peppers [Re: bill oxner]
Cast Online   happy
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Registered: 12/14/08
Posts: 17857
Loc: North Texas - God's Country
Do they stay crisp? Looks great.
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#6347160 - 06/25/16 09:25 AM Re: Pickeded Peppers [Re: Cast]
bill oxner Online   content
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Registered: 11/03/09
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Loc: Katy-Fulshear
Originally Posted By: Cast
Do they stay crisp? Looks great.


More so than store bought and they are seeded.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6347257 - 06/25/16 11:22 AM Re: Pickeded Peppers [Re: bill oxner]
mbavo Online   content
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Registered: 12/08/08
Posts: 8816
Loc: odessa tx
Originally Posted By: bill oxner
Originally Posted By: mbavo
Do you have to cook or pressure them?
How much salt?


It's from my dill pickle recipe. The recipe calls for two pints water, one pint vinegar and a half cup salt. I do not cook or pressure them. I do keep them refrigerated.


Thanks for the reply.
I may have to give those a try, sounds pretty good.

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#6347456 - 06/25/16 03:51 PM Re: Pickeded Peppers [Re: bill oxner]
bill oxner Online   content
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Registered: 11/03/09
Posts: 46094
Loc: Katy-Fulshear
You can see that the lids had not yet clicked when I took the picture. They are now sealed.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6347487 - 06/25/16 04:25 PM Re: Pickeded Peppers [Re: bill oxner]
Cast Online   happy
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Registered: 12/14/08
Posts: 17857
Loc: North Texas - God's Country
Is the brine hot when you pour it?
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Cast



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#6347616 - 06/25/16 07:06 PM Re: Pickeded Peppers [Re: Cast]
bill oxner Online   content
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Registered: 11/03/09
Posts: 46094
Loc: Katy-Fulshear
Originally Posted By: Cast
Is the brine hot when you pour it?


Yes it has to be or the lids will not click. There is a mechanical click when they seal.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#6347805 - 06/25/16 10:40 PM Re: Pickeded Peppers [Re: bill oxner]
bp3 Offline
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Registered: 08/06/11
Posts: 1204
To keep them crisp you need to use pickling lime. Google it and there are several ways to do them. rifle

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#6382346 - 07/25/16 05:06 PM Re: Pickeded Peppers [Re: bill oxner]
retfuz Offline


Registered: 04/05/09
Posts: 8345
Loc: Irving Tx. and Cedar Creek Lak...
There should be enough acid that they should keep for a long time, especially refridgerated.

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