My friend Robert
tx smoker
supplied me with some Anaheim and serrano peppers. And I knew these were going to be either stuffed, roasted, or pickled. Pickle won out!
The brine was 50/50 water and white vinegar brought to a boil.
In a gallon mason jar:
1 tsp pickle crisp
2 tbs dried minced onion
2 tbs minced garlic
1 tbs dried dill
1 tsp dill seed.
Packed with Anaheims and 6 or so serranos.
Pour in the brine to 1/2" from top with the hot brine. And vacuum seal if you have the attachment.
The brine was 50/50 water and white vinegar brought to a boil.
In a gallon mason jar:
1 tsp pickle crisp
2 tbs dried minced onion
2 tbs minced garlic
1 tbs dried dill
1 tsp dill seed.
Packed with Anaheims and 6 or so serranos.
Pour in the brine to 1/2" from top with the hot brine. And vacuum seal if you have the attachment.