Pickling Mixed Peppers?

[pdxwindjammer]

I have about 5 lbs of assorted peppers that I want to pickle. Some are hot, some are not. Is it okay to mix them up when canning or is it better to just stick to one type of pepper per jar?

I have never pickled peppers before.

[pdxwindjammer]

I found the answer by googling so looks like I can mix them.

[austinnhanasmom]

I'm doing this as well - first timer-

Want to share recipes?

[mjc]

Mixing hot/sweet peppers, to some degree, will control the over all heat of the batch.

[Zana]

I agree with mjc, they'll even out a bit....the sweet will take down the high heat of the hottest ones. But they'll probably end up being hotter than regular sweet/mild ones would normally be. I usually use the same recipe/brine solution that I use for making Armenian Dill Pickles or Tourshi.

see this thread on pickles:
http://www.tomatoville.com/showthrea...kles#post57084

I use the same style brine for doing jars of mixed hot peppers. If you want to see how people liked them, ask Remy and some of the others who tasted them at the Buffalo-Niagara-Western-New-York Tomato Tastefest the last 2 years. I believe I brought at least one litre jar both years. Haven't ever had any complaints....lol.

[ContainerTed]

Mixing them up also adds "eye appeal" (presentation) to them. I don't do mine any other way. For me, it's lots of different colors and some hot ones to put in the zing. But, I also do some jars with no heat for friends and neighbors who can't take the burn.

Ted

[pdxwindjammer]

Thanks everyone!

Zana, that link doesn't work for me.

Austinhanasmom, I don't really have a recipe yet but I have looked at several of them. I have been busy canning green tomato chutney all day!

[ContainerTed]

Here's the one I use. You can increase for larger quantities. You can also add or subtract according to your own taste.

This is to make 4 pints, you can of course make large batches depending on how many peppers you have.
3 lbs. peppers - washed and cut
2 cups vinegar (I like Apple Cider Vinegar)
1 cup water(distilled is best)
2 tablespoons of sugar or to taste (you can go more or less if you like)
1 tablespoon canning salt(must use canning - no iodine)
Cloves of garlic (as many or few as you like)
Onion thinly sliced (I like both white and red onion for colors)
In a 6-8 quart pot add the vinegar, water, sugar, and salt. Bring to boil. Add peppers. bring back to boil. Remove from heat.
Into washed and warm jars add a slice of onion and at least a clove of garlic, if small you can add a few. Then fill with pepper rings and liquid. Leave 1/2 inch head space. Run a plastic or wooden(no metal!) utensil around the inside of the jars to get out air bubbles. Screw caps on firmly. Process in water canner for 10 minutes.

Put aside and let "age" for about 2 or 3 weeks before eating them for best taste. However, if you wish to use immediately, simply let them boil a bit longer.

Ted

[Dutch]

Originally Posted by ContainerTed

Here's the one I use. You can increase for larger quantities. You can also add or subtract according to your own taste.

This is to make 4 pints, you can of course make large batches depending on how many peppers you have.
3 lbs. peppers - washed and cut
2 cups vinegar (I like Apple Cider Vinegar)
1 cup water(distilled is best)
2 tablespoons of sugar or to taste (you can go more or less if you like)
1 tablespoon canning salt(must use canning - no iodine)
Cloves of garlic (as many or few as you like)
Onion thinly sliced (I like both white and red onion for colors)
In a 6-8 quart pot add the vinegar, water, sugar, and salt. Bring to boil. Add peppers. bring back to boil. Remove from heat.
Into washed and warm jars add a slice of onion and at least a clove of garlic, if small you can add a few. Then fill with pepper rings and liquid. Leave 1/2 inch head space. Run a plastic or wooden(no metal!) utensil around the inside of the jars to get out air bubbles. Screw caps on firmly. Process in water canner for 10 minutes.

Put aside and let "age" for about 2 or 3 weeks before eating them for best taste. However, if you wish to use immediately, simply let them boil a bit longer.

Ted

I'll probably pickle some peppers later today and this looks like a good recipe to start with (thanks Ted). I'll use shallots instead of garlic. I do have a Presto 17 quart pressure cooker, so I could use that if it would be better.
I welcome all comments and picked pepper recipes.
Dutch

[Worth1]

Use a sweet girken recipe for the things it is out of this world.

Worth

[Dutch]

Originally Posted by Worth1

Use a sweet girken recipe for the things it is out of this world.

Worth

I'll check it out, Worth.
Thanks!
Dutch

[Tracydr]

Originally Posted by Worth1

Use a sweet girken recipe for the things it is out of this world.

Worth

Thanks for the tip! I'm going to try this. I love sweet and spicy together.

[Worth1]

Originally Posted by Tracydr

Thanks for the tip! I'm going to try this. I love sweet and spicy together.

Just remember you can adjust the flavor to your liking before you pickle them.
add or remove sugar to your taste.

Worth

[drew51]

Originally Posted by Worth1

Use a sweet girken recipe for the things it is out of this world.

Worth

I looked and found all kinds, all different, any particular one?

[Worth1]

Originally Posted by drew51

I looked and found all kinds, all different, any particular one?

I used my own and I have no idea how or what it was.

I think I used straight 5% vinegar cloves and enough sugar to make me like it.
Oh yes pickling spice to taste.
Brought to a boil put in jars and hot water bath for about ten to fifteen minutes.

Still good after years.

Worth