Has anyone pickled a fryer?

shelleybean · July 1, 2009

I always have the same problem with my pimentos. I lose tons of them to insect damage before they even turn red. This season, I've already tossed at least 25 Sheepnose peppers. I grow these mostly for pickling. My Melrose peppers, which are a frying variety, don't have this damage. I guess the bugs don't like them as much. But I was thinking, if people pickle banana peppers, why not frying peppers? They're both pretty thin walled, just different shades of green. Both red when fully ripe. Has anyone tried this? If so, what were your results? Thanks!

Blueaussi · July 1, 2009

I have never pickled Melrose peppers, but I've pickled plenty of others that aren't labeled for pickling. Mostly C baccatuum varieties, but I've never worried about how it was supposed to be used.

montanamato · July 1, 2009

Michele...I have pickled every type of pepper I grow, including Italian fryer types...

Jeanne

shelleybean · July 2, 2009

I think they'll work fine and I have more of these than the Sheepnose right now so I'm going to try it. Thanks!

Bobbisox · July 8, 2009

Quote:

Originally Posted by montanamato

Michele...I have pickled every type of pepper I grow, including Italian fryer types...

Jeanne

Jeanne, how would you say the overall tasting was, in comparison with using the fryers and others, fresh? Which kinds of vinegars do you think work best, white or cider? Any other ideas on them, while I think of it?

Thanks in advance,
Bobbi

shelleybean · July 8, 2009

I pickled a pint over the weekend (with white vinegar) but I haven't tasted them yet. I plan to make some homemade pizzas this weekend and I'll try a few and report back. I used both red and green.

montanamato · July 9, 2009

Bobbi....I have used both cider and white vinegar...the last time I pickled peppers I pickled in two batches...the first I left whole, they were cherry peppers and pimento types...I just put a slit in the pepper and pickle whole...The larger peppers and frying peppers I seed and slice into long slices, and then pickle yellow, red, and green etc. in the same jars...I think the fresh taste is definately best, but I do like the pickled peppers for certain uses, like on sub sandwiches or diced up in salmon or egg salad ....The easiest prep for peppers is just seed and slice how you prefer and freeze...No blanching needed and they are easy to grab just a few pieces out of a bag when needed for cooking...They last 2 years like that, and sure beat pepper prices in January at the store....

Jeanne

shelleybean · July 17, 2009

My frying peppers worked as well as any banana peppers for pickling. They turned out great! Thanks for your input, everybody.

July 1, 2009	#1
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Has anyone pickled a fryer? I always have the same problem with my pimentos. I lose tons of them to insect damage before they even turn red. This season, I've already tossed at least 25 Sheepnose peppers. I grow these mostly for pickling. My Melrose peppers, which are a frying variety, don't have this damage. I guess the bugs don't like them as much. But I was thinking, if people pickle banana peppers, why not frying peppers? They're both pretty thin walled, just different shades of green. Both red when fully ripe. Has anyone tried this? If so, what were your results? Thanks! __________________ Michele

July 2, 2009	#4
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I think they'll work fine and I have more of these than the Sheepnose right now so I'm going to try it. Thanks! __________________ Michele

July 8, 2009	#6
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I pickled a pint over the weekend (with white vinegar) but I haven't tasted them yet. I plan to make some homemade pizzas this weekend and I'll try a few and report back. I used both red and green. __________________ Michele

July 17, 2009	#8
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	My frying peppers worked as well as any banana peppers for pickling. They turned out great! Thanks for your input, everybody. __________________ Michele

July 1, 2009	#2
Blueaussi Tomatovillian™ Join Date: Apr 2009 Location: South Carolina Zone 8a Posts: 1,205	I have never pickled Melrose peppers, but I've pickled plenty of others that aren't labeled for pickling. Mostly C baccatuum varieties, but I've never worried about how it was supposed to be used.

July 1, 2009	#3
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Michele...I have pickled every type of pepper I grow, including Italian fryer types... Jeanne

July 9, 2009	#7
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Bobbi....I have used both cider and white vinegar...the last time I pickled peppers I pickled in two batches...the first I left whole, they were cherry peppers and pimento types...I just put a slit in the pepper and pickle whole...The larger peppers and frying peppers I seed and slice into long slices, and then pickle yellow, red, and green etc. in the same jars...I think the fresh taste is definately best, but I do like the pickled peppers for certain uses, like on sub sandwiches or diced up in salmon or egg salad ....The easiest prep for peppers is just seed and slice how you prefer and freeze...No blanching needed and they are easy to grab just a few pieces out of a bag when needed for cooking...They last 2 years like that, and sure beat pepper prices in January at the store.... Jeanne