• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pickled peppers.

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
So, I went to our local store and asked if they had any banana peppers in the back because there were none in the veggie aisle. She said they had some. She came back with Hungarian peppers, aka hot banana peppers. Not what I wanted. But I'll take them.

Cored and rinsed.
P7301117.JPG

For the brine:
1.5 quarts water
.5 quart distilled white vinegar
1/4 cup pickling salt.
Put this in a non-reactive pot. And bring to a boil.
In each quart mason jar add:
1 tsp dill seed
1 tsp dried dill. Or fresh. I couldn't find any today.
1 tsp dried minced onion.
1/4 tsp pickle crisp.
Pour hot solution to 1/2" of top of each jar.
I vacuum seal mine. Though you don't need to. Vacuum sealing quickens the time for them to be ready.
P7301118.jpg


Let them sit on the counter until they are cooled to room temp. Then put in fridge. These are not shelf stable. When ready. These are great in salads, on pizzas, are just munching on.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
And I just realized I put this in the wrong section! Sorry, please move mods.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,030
6,506
Joined Jun 22, 2009
Boy I bet those are going to be awesome!!
Al
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018

xray

Master of the Pit
OTBS Member
3,378
2,058
Joined Mar 11, 2015
Looks good Steve! You might need to make more. Those won’t last long.
 

Brian Trommater

Smoking Fanatic
SMF Premier Member
752
560
Joined Aug 1, 2018
Bet the good. Love any kind of peppers! I just picked up some hot hatch peppers. I see some green chili stew this weekend.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
Looks good Steve! You might need to make more. Those won’t last long.
Thank you. These will last. I hope. Until mine come in. I'm the only one that eats them like this. Which is fine!
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
Bet the good. Love any kind of peppers! I just picked up some hot hatch peppers. I see some green chili stew this weekend.
Thanks. I like hatch peppers. But they are another type of peppers that are hard to get here unless you buy them already roasted and canned.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
3,369
2,515
Joined Jun 13, 2017
Looks tasty Steve. I did some bread and butter Hungarian peppers last weekend. Love the sweet spicy combo
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,568
4,081
Joined Apr 14, 2013
Mmmm mmmm good!! I'm about at the end of the stuff I put together not long ago and this is a great reminder that I need to get back in the kitchen and get some stuff going. Great looking stuff Steve!!

Robert
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
8,115
1,380
Joined Jun 20, 2013
I love banana pepper pickles. Those look real fine.
It's pretty obvious what it does, but what exactly is "pickle crisp"??
Gary
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
Looks good Steve. How do you vac seal a jar?
Thanks! You use a Mason jar attachment that gets hooked up to the assy port of your vacuum sealer.

Check out the video included. This is a pretty handle gizmo. I've also used this to speed marinate meats and veggies.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
Mmmm mmmm good!! I'm about at the end of the stuff I put together not long ago and this is a great reminder that I need to get back in the kitchen and get some stuff going. Great looking stuff Steve!!

Robert
Thanks Bud!
 

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,591
2,706
Joined Aug 1, 2016
Looks good. It will be interesting to hear if canning them intensify’s Or decreases the “heat” level of the peppers. Also has me wondering how they would be if you cold smoked them before canning.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
4,575
3,372
Joined Feb 18, 2018
I love banana pepper pickles. Those look real fine.
It's pretty obvious what it does, but what exactly is "pickle crisp"??
Gary
It is Calcium Chloride. A firming agent. I was using Alum. but this is supposedly safer. You add 1/4 tsp per quart mason jar.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.