pickling peppers - Page 3

encore · October 22, 2018

now to get away from the war that is brewing in pickling peppers 1.
does anyone know why the seeds turned brown in my refrigerator pickled pepperoncini? NOT WATER BATHED! NOT PRESSURE CANNED!
REFRIGERATOR TYPE PICKLED PEPPERONCINI!

Thank You----tom

encore · October 22, 2018

get back on the subject, if no one has a clue to why seeds turned brown, fine with me, consider subject closed. ---tom

pmcgrady · October 22, 2018

Over ripe peppers, ionized table salt, did all jars have dark seeds?

Goodloe · October 22, 2018

Quote:

Originally Posted by pmcgrady

Over ripe peppers, ionized table salt, did all jars have dark seeds?

I tend to agree with grady. The Iodine in iodized salt could have "stained" the seeds. When I do "refrigerator" type peppers, I never boil the vinegar...that tends to cook the peppers to some degree.

Rajun Gardener · October 22, 2018

+1 what Grady said. I save pepper seeds, ounces of seeds and if I see any dark spots on the seeds from a pepper I throw them out. The pepper is usually good to use but it seems like the seeds are the first to show disease or going bad.

From my experience, when peppers turn color it's better to pick them sooner than later waiting on a bunch of peppers to ripen.

Worth1 · October 23, 2018

Water where did the water come from?
I have honestly tried to figure out what is going on.
Found one person on line asking same question about peppers gone bad.
Slitting peppers will not make seeds go south.

Plus one other thing.
You cant prove scientifically the seeds weren't brown before hand unless you saw the seeds.
Not saying you didn't see the seeds just saying.

encore · October 23, 2018

ok if you start from first thread and read you'll see what i did, never mentioned iodized salt!, canning , sea salt, and kosher salt, are 3 i tried, peppers were not over ripe some were only a little over an inch long, water was distilled, and in one thread i stated that one jar i cut all the peppers in half from the same bunch of peppers i picked, so they were not brown unless i got extremely lucky in choosing the ones i cut in half, which i doubt. so pretty sure the whole ones seeds were white too,

Worth1 · October 23, 2018

Then the process needs to be repeated with controls.
Possible internal BER?
Worth

October 22, 2018	#31
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	pickling peppers 2 now to get away from the war that is brewing in pickling peppers 1. does anyone know why the seeds turned brown in my refrigerator pickled pepperoncini? NOT WATER BATHED! NOT PRESSURE CANNED! REFRIGERATOR TYPE PICKLED PEPPERONCINI! Thank You----tom

October 22, 2018	#35
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	+1 what Grady said. I save pepper seeds, ounces of seeds and if I see any dark spots on the seeds from a pepper I throw them out. The pepper is usually good to use but it seems like the seeds are the first to show disease or going bad. From my experience, when peppers turn color it's better to pick them sooner than later waiting on a bunch of peppers to ripen. __________________ Rob

October 22, 2018	#33
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Over ripe peppers, ionized table salt, did all jars have dark seeds?

October 23, 2018	#36
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Water where did the water come from? I have honestly tried to figure out what is going on. Found one person on line asking same question about peppers gone bad. Slitting peppers will not make seeds go south. Plus one other thing. You cant prove scientifically the seeds weren't brown before hand unless you saw the seeds. Not saying you didn't see the seeds just saying.