I've gotten quite fond of snacking on homemade pickled peppers. And discovered I was on my last jar. So I got a couple bags of Cubanelles. and a head of cauliflower. Ran low on vinegar so I only did half of the cauliflower.
For the brine I used a 1:1 water and vinegar, 1.5 quarts of each. And a 1/4 cup pickling salt.
A tsp of dill seed, dried minced onion, dried dill. And a couple pinches of fresh dill in each jar. Along with the proper amount of alum.
For the brine I used a 1:1 water and vinegar, 1.5 quarts of each. And a 1/4 cup pickling salt.
A tsp of dill seed, dried minced onion, dried dill. And a couple pinches of fresh dill in each jar. Along with the proper amount of alum.