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Pickeded Peppers #6346104 06/24/16 03:01 PM
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bill oxner Offline OP
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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.



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


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Re: Pickeded Peppers [Re: bill oxner] #6346861 06/25/16 02:21 AM
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Do you have to cook or pressure them?
How much salt?

Re: Pickeded Peppers [Re: bill oxner] #6346896 06/25/16 02:47 AM
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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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Re: Pickeded Peppers [Re: mbavo] #6347070 06/25/16 12:19 PM
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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.


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


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Re: Pickeded Peppers [Re: bill oxner] #6347139 06/25/16 02:06 PM
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Do they stay crisp? Looks great.


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Re: Pickeded Peppers [Re: Cast] #6347160 06/25/16 02:25 PM
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bill oxner Offline OP
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Originally Posted By: Cast
Do they stay crisp? Looks great.


More so than store bought and they are seeded.


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


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Re: Pickeded Peppers [Re: bill oxner] #6347257 06/25/16 04:22 PM
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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.

Re: Pickeded Peppers [Re: bill oxner] #6347456 06/25/16 08:51 PM
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You can see that the lids had not yet clicked when I took the picture. They are now sealed.


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


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Re: Pickeded Peppers [Re: bill oxner] #6347487 06/25/16 09:25 PM
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Is the brine hot when you pour it?


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Re: Pickeded Peppers [Re: Cast] #6347616 06/26/16 12:06 AM
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bill oxner Offline OP
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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.


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


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Re: Pickeded Peppers [Re: bill oxner] #6347805 06/26/16 03:40 AM
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To keep them crisp you need to use pickling lime. Google it and there are several ways to do them. rifle

Re: Pickeded Peppers [Re: bill oxner] #6382346 07/25/16 10:06 PM
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There should be enough acid that they should keep for a long time, especially refridgerated.

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