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Pickled Pepper Rings

post #1 of 10
Thread Starter 
man..........i have been ALL over google trying to find one i like. There are some out there, but thought i would really ask here first. Wanting to pickle/can this sat.

post #2 of 10
Use the recipe as you do for basic pickled eggs. I have done this and it worked out great. (not the recipe with beets)

If you need one let me know and I will post it.
post #3 of 10
Dude, my luck at pepper rings aint so good. Turnout too soft/mushy no matter what recipie I use. Im not sure how the store bought pepps stay crispy. I dont even mess with it any more. My pepps either turn into sauce or dried...
post #4 of 10
Thread Starter 
they stay crispy due to alum, or tumeric........

ahhhh.........too much smoke........i think thats WHY i posted here, looking for a recipe.....LOL.....icon_smile.gif
post #5 of 10
3 cups white vinegar
1 1/2 cups water
1 1/2 tsp salt
1 tsp mustard seed
1 tsp black peppercorns
1/2 tsp celery seed

Combine all ingredients & simmer, uncovered for 10 minutes. Strain and cool. Pour over peppers in jar and seal.

For pickled eggs substitute the word eggs for peppers.
post #6 of 10
We have a recipe for pickles which are cold packed in jars with a boiling brine poured in. Then you just seal and turn the jars upside down and they always seal. I have allways wanted to try this with peppers because ours are on the mushey side and this recipe for pickles are nice and crunchy. If you want the recipe I will dig it up.
post #7 of 10
Thread Starter 
YES LEE...............PLEASE>
post #8 of 10
I have a similar recipe- a little less vinegar- used for Hunky hot peppers traditionally.

2 cups W vinegar
1.5 cups water
1/2 cup white sugar
2 Tbsp Kosher
Simmer and keep warm- adjust ingred. to taste. Some like more salt or less vinegar
4 cloves garlic per Q jar
1 Dill branch per jar
Any other spice ya like, but this is all the Hunkies use

A secret that helps the crispness... make sure all peppers are submerged in brine, leaving 1/2 inch head space in jar. Pour a light oil 1/4 inch thick over top before sealing.

Can as usual, or can be cold packed.
post #9 of 10
Like I said I have never tried this for peppers yet just want to. I will first type the origanal recipe for dill pickles and then just add the changes I was planning on. Folks always ask the wife for this pickle recipe:

Dill Pickles

For the brine:

12 Cups water
4 Cup White Vinegar
1 Cup Kosher Salt
1/4 tsp. Alum
Bring to a boil and keep at a low boil til done.

Sterilize Jars and keep in a rack over steam in a canner.

Keep Lids hot in a sauce pan

Add 1 head of Dill and a large whole clove of Garlic to a Jar and cold pack pickles.

Pour Brine over pickles into steaming hot jars leaving the usual 1/2 head space, wipe rim of jar and seal firmly with hot lids. ( wifes note to herself ) I put the filled jars back in the canner over boiling water till done filling and turn upside down on a towel covered counter. The only thing not on this recipe is how many jars it makes. I remember her storing some brine in the fridge till we got more cukes.

The only thing I was going to change was to eliminate the dill and add 1/4 to 1/2 Cup Sugar to the brine keep the garlic and put 1/2 tsp. Mustard seed in each jar. I guess you could add what you like.
post #10 of 10
Hey Steve, The recipe I sent maybe you could just cut it down and try a couple jars. And please let me know if you try it and the outcome.
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