pickling peppers

[encore]

got a question for anyone who might know-- i pickled some pepperoncini a couple of months ago and they were great! tasted like store bought ones. they were done as a refrigerator type pepper. ever since then , using the same recipe, the seeds inside turn dark and peppers don't taste too good. anyone know why this is happening? the last 3 batches have done this now.---tom

[Goodloe]

Originally Posted by encore

got a question for anyone who might know-- i pickled some pepperoncini a couple of months ago and they were great! tasted like store bought ones. they were done as a refrigerator type pepper. ever since then , using the same recipe, the seeds inside turn dark and peppers don't taste too good. anyone know why this is happening? the last 3 batches have done this now.---tom

Walk me through your pickling process, please.

[pmcgrady]

I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.

[imp]

posted in error

[imp]

Originally Posted by pmcgrady

I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.

You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers "DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", as some one else may try to use a unsafe recipe and be hurt.

[pmcgrady]

Originally Posted by imp

You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers "DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", as some one else may try to use a unsafe recipe and be hurt.

Funny this recipe is almost exactly like the University of Minnesota Extension's pickled bell pepper recipe... Except for the pinch of alum and anchovies.

I don't know how humankind has survived without food safety guidelines...

[brownrexx]

I don't know much about this but I remember reading something about pickles darkening. I think that maybe you need to use pickling salt because it does not contain Iodine which can make pickles darken.

I am not positive about this but I think that's what it said. I know that when I make sauerkraut I always use pickling salt and that it will not ferment properly with table salt.

[Worth1]

Where's this rascal at so he can tell us in detail what he did?

Worth

[encore]

for 1 pint-
1-cup vinegar
1/3 cup water
@ 20 grams salt (coarse kosher) also tried hymilayan pink and canning salt
splash of lemon juice


boil salt,water,vinegar, wash and put slits in peppers,pack in jars, add splash of lemon juice to jar, pour hot brineover peppers, let sit on counter for 1 hour then refrigerate.

first jar came out good, the rest the peppers looked fine just the seeds all turned dark brown inside and peppers didn't taste very good.---tom

[pmcgrady]

Originally Posted by encore

for 1 pint-
1-cup vinegar
1/3 cup water
@ 20 grams salt (coarse kosher) also tried hymilayan pink and canning salt
splash of lemon juice


boil salt,water,vinegar, wash and put slits in peppers,pack in jars, add splash of lemon juice to jar, pour hot brineover peppers, let sit on counter for 1 hour then refrigerate.

first jar came out good, the rest the peppers looked fine just the seeds all turned dark brown inside and peppers didn't taste very good.---tom

Most of the recipes I use call for equal amounts of water and vinegar

[Worth1]

Originally Posted by pmcgrady

Most of the recipes I use call for equal amounts of water and vinegar

Same here.
I got mixed up one time and used 90 grain.
Worth.

[encore]

Originally Posted by pmcgrady

Most of the recipes I use call for equal amounts of water and vinegar

is that for refrigerator type or prossessing type?

[pmcgrady]

Originally Posted by encore

is that for refrigerator type or prossessing type?

It's for processing type, put them on a shelf for a year.

If you water bath them...

[encore]

was still typing worth! lol 1 finger at a time. lol -tom

[Worth1]

Personally wouldn't use anything but canning salt but I have no idea why one time they would be good and another they wouldn't.
Stopped using vinegar in pickled peppers some time ago when I took up fermenting again.
I have so many hot things I have made now it is beyond nuts.
Worth