tag:blogger.com,1999:blog-6951421301916538500.post3968487569347368980..comments2024-01-05T06:23:15.965-05:00Comments on Walnut Spinney: Pickled pepperoncini peppers or hot banana peppersCarolyn at Walnut Spinneyhttp://www.blogger.com/profile/06982368470253333616noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6951421301916538500.post-68567524713731414422023-09-18T16:41:06.953-04:002023-09-18T16:41:06.953-04:00Never mind, I went back and re-read it. Sorry.Never mind, I went back and re-read it. Sorry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-66574850896096424092023-09-18T16:39:16.559-04:002023-09-18T16:39:16.559-04:00Did you boil the jars after putting the peppers in...Did you boil the jars after putting the peppers in them with the lids on for 10 minutes for pints? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-50685722116402882742023-07-09T22:26:48.193-04:002023-07-09T22:26:48.193-04:00Very excited to try your recipe. The brining... th...Very excited to try your recipe. The brining... the horseradish... and the "simmering but not rolling boil" all made an impression.<br /><br />Did I miss any other KEY points to keeping these babies crisp? I've made two pints already (using a different recipe) but as I have three plants and it's only early July, I am very pleased to have spotted your recipe and its tips!Martihttps://www.blogger.com/profile/16411998468123052731noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-11675961276507968572017-10-24T18:08:54.659-04:002017-10-24T18:08:54.659-04:00This looks like a great recipe! I'd love to tr...This looks like a great recipe! I'd love to try making this at home. How long do these last in the refrigerator after you make them? Thank you!Billyhttp://bubbies.comnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-24307150319108172322014-09-17T01:15:10.882-04:002014-09-17T01:15:10.882-04:00Just made 8 quarts with these peppers. Not sure if...Just made 8 quarts with these peppers. Not sure if you're still monitoring this Carolyn but thanks much. Do these need to be refrigerated before they're opened? ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-9864850328441580582014-08-05T09:07:48.567-04:002014-08-05T09:07:48.567-04:00why do you have to soak the peppers in salt water?...why do you have to soak the peppers in salt water?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-6380892250310658462013-07-05T09:31:34.719-04:002013-07-05T09:31:34.719-04:00Carolyn,
Have read your entire post on pickling...Carolyn, <br /><br />Have read your entire post on pickling to Pepperoncini peppers. You mentioned throughout the years two different steps you do, one is a 200° bath instead of boiling and using pickle Crisp. can you redo your recipe from start and let us know what your steps are now?lrikehttps://www.blogger.com/profile/12648695338901222712noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-87712631498380107742012-09-16T16:29:41.120-04:002012-09-16T16:29:41.120-04:00Thank you for the speedy reply. Canning 6 pints no...Thank you for the speedy reply. Canning 6 pints nowAnfy Rnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-70587534957303515402012-09-16T14:33:34.045-04:002012-09-16T14:33:34.045-04:00The vinegar-to-water ratio is correct as written, ...The vinegar-to-water ratio is correct as written, Andy R, and is pretty standard for this type of vegetable pickle. Here's <a href="http://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html" rel="nofollow">a link</a> to a very similar recipe on the Extension Service-sponsored National Center for Home Food Preservation's website at UGA for comparison.<br /><br />As for taste, these are a clone of the jars of pickled peperocini we used to buy at one of the big box stores. No longer remember the brand but they were colorful and tasty...Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-86637137066671077882012-09-16T11:05:09.591-04:002012-09-16T11:05:09.591-04:00Am I reading the recipe right - a 5:1 ratio of vin...Am I reading the recipe right - a 5:1 ratio of vinegar to water? I don't recall ever seeing a pickle recipe with such a ratio. My dill pickle recipe is straight 1:1 ratio. Can you confirm/give me Assn idea of what I can expect flavor_wise?Andy Rnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-26556225174118394572012-09-08T19:37:00.597-04:002012-09-08T19:37:00.597-04:00Brining improves texture and taste.
It's no...Brining improves texture and taste. <br /><br />It's not a safety issue since the vinegar solution is used for canning so the saltwater soak could be omitted. Just be aware that the results may differ.Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-55534450058000224902012-09-08T19:00:08.644-04:002012-09-08T19:00:08.644-04:00i'm new to this canning stuff, why do you need...i'm new to this canning stuff, why do you need to soak the pepper for 12 hours?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-18312125877037819892012-09-07T17:22:49.423-04:002012-09-07T17:22:49.423-04:00Glad you like it, witchywoman! I'll have to c...Glad you like it, witchywoman! I'll have to check out your blog as living in an rv has always sounded kind of entertaining to me! <br /><br />I'm working up some anaheim and some other hot peppers today--canning Hot Sweet Chile-Garlic sauce. Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-4439497228836546352012-09-05T17:16:42.241-04:002012-09-05T17:16:42.241-04:00I just have to say...GREAT BLOG! I was searching f...I just have to say...GREAT BLOG! I was searching for a recipe to can my pepperoncinis and came across this little gem. I, too, write a blog. It's called Life in an RV http://lifeinanarv.blogspot.com I'd really like to promote yours on mine, if that would be ok. I am currently cooking my way around the world from my RV galley. We live full-time in our fifth wheel and just a couple of years ago, I took the plunge and got a water bath canner and life has been wonderful since then. Thanks again for a wonderful recipe and I will link back to this when I get my peppers going tomorrow. Have a great day!Anonymoushttps://www.blogger.com/profile/13763842982112007939noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-39098051067995787172012-09-03T12:18:54.583-04:002012-09-03T12:18:54.583-04:00If you're thinking of pepper rings, Melissa, I...If you're thinking of pepper rings, Melissa, I don't cut mine before canning as I think they tend to be softer that way. <br /><br />Adding Pickle Crisp (calcium chloride or CaCl2) will help that problem a bit but I still prefer to pickle them whole and then slice when I open the jar. (Means less prep time when canning, too.)Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-68123416730396637072012-09-02T20:03:47.266-04:002012-09-02T20:03:47.266-04:00I was wondering if you could cut the peppers like ...I was wondering if you could cut the peppers like how they come in the stores? Any ideas?<br />Melissahttps://www.blogger.com/profile/02505109587935623212noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-75313426620706151632012-06-11T12:17:49.380-04:002012-06-11T12:17:49.380-04:00We are about to have a bunch of Pepperoncini peppe...We are about to have a bunch of Pepperoncini peppers coming in. I'd like to try your recipe. Also, we make the italian beef/venison too. Love it. I add oregano and shredded zucchini and carrot. The kids eat it up!Stay at home momhttps://www.blogger.com/profile/10444399093224974627noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-12683753834537133512011-11-03T22:58:10.629-04:002011-11-03T22:58:10.629-04:00I tightly pack the peppers in the jars -- no crush...I tightly pack the peppers in the jars -- no crushing or mashing but some are turned with stem-end-up and others are turned stem-end-down so they wedge against each other and against the glass sides.<br /><br />HTH!Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-90976987896259666182011-11-03T18:55:29.095-04:002011-11-03T18:55:29.095-04:00How do you keep the peppers from floating to the t...How do you keep the peppers from floating to the top of the jar, once you've poured the hot liquid over it?<br />Mine float to the top....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-78398008294058026022011-09-28T14:28:22.922-04:002011-09-28T14:28:22.922-04:00How long a time lapse between rinsing/draining and...How long a time lapse between rinsing/draining and putting in the jars, Chris? <br /><br />I'm not sure I'd be comfortable eating vibrant green peppers that had turned brown. Hope you have more peppers to try out the recipe with...Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-67036371397392323212011-09-27T14:20:25.554-04:002011-09-27T14:20:25.554-04:00Between draining/rinsing my peppers and getting th...Between draining/rinsing my peppers and getting them into the jars, they went from a beautiful green to turning brown. I'm assuming that won't affect the taste, but just thought I'd let others know. I'll have to wait to drain and rinse next time until right before I pack them in the jars. But your recipe was very easy to follow and we can't wait to try them!Chris Nelsonnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-91922378191589327642011-09-04T16:52:17.611-04:002011-09-04T16:52:17.611-04:00Since I wrote this post 3 years ago, I've expe...Since I wrote this post 3 years ago, I've experimented with calcium chloride (aka Ball's Pickle Crisp, CaCl2) as an additive when pickling peppers for canning. CaCl2 can also be helpful for firming the curd when making hard cheeses. (After buying a tiny jar of Ball's version, I now buy the generic version from a local bulk foods store instead. Big difference in price.)<br /><br />When using calcium chloride to help firm pickles, I add a teaspoon to each quart jar (1/2 teaspoon for each pint) before adding peppers and hot pickling liquid. Then process as normal. It does help improve firmness/crispness but still won't produce a pickle that "snaps" like a shot when bitten... ;) <br /><br />Also, like cucumbers, taking peppers straight from the garden to the pickling pot will help insure a firmer, crisper pickled pepper. Waiting till the next day or later, can contribute to mushiness and even CaCl2 won't help if using vegetables that are starting to droop, even slightly.<br /><br /><i>Milt in PG</i>: The pickling liquid must be boiling when you pour it over the peppers so that the jar's contents will come to temp as fast as possible when processing in the water bath. That reduces the need for additional time spent heating which makes for mushy peppers, with or without added CaCl2.Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-29423674159799870052011-09-04T15:55:15.692-04:002011-09-04T15:55:15.692-04:00Hi. We just packed 14 quarts and 3 pints of pepper...Hi. We just packed 14 quarts and 3 pints of pepperoncinis using this recipe. One of the quarts and one of the pints didn't seal properly so I opened and tasted: Flavor great, too mushy. I don't know how the rest will turn out. My question is does the liquid have to be boiling when you pour it into the jars? Seems like a little cooler liquid might lead to a little crunchier peppers ... and we'll have more coming soon.<br />Milt in Pleasant GroveMilt in Pleasant Grovehttps://www.blogger.com/profile/11857493905202835272noreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-68846972824167049252011-09-03T22:34:33.189-04:002011-09-03T22:34:33.189-04:00I just made pepperoncini 3 weeks age with this rec...I just made pepperoncini 3 weeks age with this recipe. It is awesome. I just tasted them and it was like I opened a jar from the store. How can I make them a little crunchier?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6951421301916538500.post-11734734197272701042011-08-21T21:04:02.817-04:002011-08-21T21:04:02.817-04:00I use cool water straight from the faucet, Nikki. ...I use cool water straight from the faucet, Nikki. We have a well so it's cold enough for drinking but not chilled like from the fridge.Carolyn at Walnut Spinneyhttps://www.blogger.com/profile/06982368470253333616noreply@blogger.com