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Picked a peck of peppers and pickled them

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    Picked a peck of peppers and pickled them

    Our peppers were coming in good so we picked a basket ​ ​Then we chopped them up into rings ​ ​ ​ We added garlic ​ 2% of the weight in salt. 2% salt brine to cover so the total salt was 2% for everything. ​ ​ We weighed everything down, covered it with an airlock. ​ After about a week we will start taste testing. When they get to where we like them we'll move them to the fridge.

    #2
    What variety of peppers? I had a great recipe for these that I've misplaced and am trying to locate.

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    • Panhead John
      Panhead John commented
      Editing a comment
      No pics showed up.

    #3
    They are called Big Bang Space chillies a Chinese variety. They grow good sized like an Anaheim will medium heat but very good yields.
    Last edited by Michael Brinton; July 9, 2021, 10:29 AM.

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      #4
      Sounds great but unfortunately the photos didn’t come through.

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        #5
        Seymore said see no more pictures

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          #6
          Click image for larger version

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          • Donw
            Donw commented
            Editing a comment
            Nice! Thanks

          #7
          Very nice!

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            #8
            Want to pickle some pepperoncinis bur having a hard time finding some. Any suggestions on another variety?

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            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              I'm a fan of this website superhotchiles.com Refining fire chilies. They've got a pretty good selection with different heat levels. I think they have italian pepperoncini. Any variety will work to pickle it just depends how hot you want it.

            #9
            I think I will try this as it looks like I will have a good crop of hot peppers this year. I usually make fermented hot sauce from them.

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            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              Nice! I make lots of sauces too. This is more or less the same process. Blended up hot sauce left whole pickles. Enjoy your crop!

            #10
            Tested the ph Click image for larger version

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ID:	1061861 Boiled the brine, packed into jars a processing at 180 for 30mins. Click image for larger version

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              #11
              Can you please post a more detailed recipe. Did you add dry salt and a brine? What pH were you looking for? how long did you sous-vide the cans at 180 deg? Was this for pickeled jalapeno? I'm thinking of making jalapeno fermented hot sauce.

              Comment


              • Michael Brinton
                Michael Brinton commented
                Editing a comment
                2% Salt to the weight of everything. The pH was 3.2 on a Milwaukee meter calibrated that day. 180 for 30mins which is usda recommended for canning home fermented peppers, could be stovetop 180-5 its just easier to keep the temp sous vide. Definitely works good for jalapeños.

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