Picked a peck of peppers and pickled them

[Michael Brinton]

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.

[Murdy]

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

[Panhead John]

No pics showed up.

[Michael Brinton]

They are called Big Bang Space chillies a Chinese variety. They grow good sized like an Anaheim will medium heat but very good yields.

[Donw]

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

[bbqLuv]

Seymore said see no more pictures

[Michael Brinton]

[Donw]

Nice! Thanks

[DavidNorcross]

Very nice!

[Grapefarmer]

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

[Michael Brinton]

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.

[Argoboy]

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.

[Michael Brinton]

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!

[Michael Brinton]

Tested the ph Boiled the brine, packed into jars a processing at 180 for 30mins.

[ChevyChase]

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.

[Michael Brinton]

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.