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Originally Posted By Zam18th:
Originally Posted By gruntsoldier:
Originally Posted By bsf:
Originally Posted By bsf:
My jalapeño and cubanelle plants are producing more than I can eat fresh. I picked everything of decent size and used this recipe, minus dill and red pepper, to can them. I cut the cubanelles into rings. I cut the jalapeños in half. The stem and most of the inner flesh and seeds were removed from both. I ended up with 11 quart jars. All sealed. I like pickled peppers on sandwiches. Look forward to tasting these in 3 weeks.  My first batch was a success. The jalapeños actually crunch when you bite into them. The cubanelles (possibly mislabeled Hungarian Hots) are not as crispy, but still better than store-bought. I did not anticipate how much heat would be reduced though. They are all quite mild. The taste is very good. I was impressed enough that I did another 10 quarts about 2 weeks ago, packed much more densely. If I can keep my 8 pepper plants going for a bit longer, I should be able to harvest enough for 7 or 8 more quarts. The production of my jalapeños and Cubanelles is crazy. ETA I have had 0 jars fail to seal. i did 10 quarts of jalapenos and hungarian hots and they are great. i kept the super chili's in mine though :) Very interesting.
I have peppers coming out my ass and I was wondering if you could substitute peppers for cukes in the recipe. Any idea if the shelf life is reduced at all? not positive but like feral said earlier. what can grow in that much salt and vinegar. i have eaten a couple pints and they are great. |
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Originally Posted By simmons5:
If you want to put these over the top and make the extra crunchy pack a Grape leaf in the bottom of each jar. The flavor is great and then you have that extra crunch. What is it about the grape leaf that makes it stay crunchy? Curious minds are curious.... 
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Originally Posted By gruntsoldier:
Originally Posted By Zam18th:
Any idea if the shelf life is reduced at all? not positive but like feral said earlier. what can grow in that much salt and vinegar. i have eaten a couple pints and they are great. Correct. The Romans used vinegar as an indefinite, year(s) long preservative. Vinegar does not spoil. The water reduces the shelf life of the vinegar, but, you can still expect years of storage if kept cool, and dark. TRG |
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ht e oen . tohoe 1 th eon w to" ~ Covert8645
"I agree wholeheartedly with TRG" ~ Feral
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Originally Posted By Iowaredneck:
Originally Posted By BigPumpkins:
Do you think it would be ok to use a half a cup of salt instead of a whole cup? thats what I do you shouldn't really mess with pickling recipes beyond some flavors the vinegar (acid) and the salt is what preserves the items it's a pickle, it's supposed to be salty. |
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Originally Posted By BozemanMT:
Originally Posted By Iowaredneck:
Originally Posted By BigPumpkins:
Do you think it would be ok to use a half a cup of salt instead of a whole cup? thats what I do you shouldn't really mess with pickling recipes beyond some flavors the vinegar (acid) and the salt is what preserves the items it's a pickle, it's supposed to be salty. Thanks BozemanMT |
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Originally Posted By BozemanMT:
Originally Posted By Iowaredneck:
Originally Posted By BigPumpkins:
Do you think it would be ok to use a half a cup of salt instead of a whole cup? thats what I do you shouldn't really mess with pickling recipes beyond some flavors the vinegar (acid) and the salt is what preserves the items it's a pickle, it's supposed to be salty. Im overly sensitive to salt and have slightly high cholesterol I have always cut salt in half with no problems tried some 2 year old pic's the other day and they are fine but I do get what your saying ETA Thank You for the recipe everyone loves it |
"It's like a pile of wire coat hangers inside of my mind"
"Stop political correctness and start racial profiling"
"Stop political correctness and start racial profiling"
I am gonna try this recipe tomorrow. I don't have any "pickling" cucumbers though. Just a bumper crop of foot long garden/salad cucumbers. I am picking a dozen or more every three days off just 8 small plants. This recipe should work okay with those right? Halved and quartered?
Well, ended up with 7 jars of pickles and two jars of pickled sweet peppers. Now I just have to wait 3 weeks.
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Originally Posted By HAGDADDY:
I am gonna try this recipe tomorrow. I don't have any "pickling" cucumbers though. Just a bumper crop of foot long garden/salad cucumbers. I am picking a dozen or more every three days off just 8 small plants. This recipe should work okay with those right? Halved and quartered?
Well, ended up with 7 jars of pickles and two jars of pickled sweet peppers. Now I just have to wait 3 weeks.ehhhhhhhhhhhhhhhh i don't think you'll like it we tried it once and they were squishy. give a shot, you never know, it's all done now. |
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Originally Posted By BozemanMT:
Originally Posted By HAGDADDY:
I am gonna try this recipe tomorrow. I don't have any "pickling" cucumbers though. Just a bumper crop of foot long garden/salad cucumbers. I am picking a dozen or more every three days off just 8 small plants. This recipe should work okay with those right? Halved and quartered?
Well, ended up with 7 jars of pickles and two jars of pickled sweet peppers. Now I just have to wait 3 weeks.ehhhhhhhhhhhhhhhh i don't think you'll like it we tried it once and they were squishy. give a shot, you never know, it's all done now. I will report back in 3 weeks and let you know how it turned out.
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Just made 12 qts of pickles and 2 of okra. I don't want to wait 3 weeks!
Bozeman––You said not to use "apple cider flavored" vinegar and I noticed that the gallon I got at the grocery store that was Heinz brand said "flavored" so I went back and got a gallon of the generic brand "Best Choice" because it didn't say flavored. What brand do you usually use? It seems odd that the name brand would be a fake. I used the generic one because you said not to use the flavored one so I hope I did the right thing. Grove |
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Originally Posted By HAGDADDY:
I am gonna try this recipe tomorrow. I don't have any "pickling" cucumbers though. Just a bumper crop of foot long garden/salad cucumbers. I am picking a dozen or more every three days off just 8 small plants. This recipe should work okay with those right? Halved and quartered?
Well, ended up with 7 jars of pickles and two jars of pickled sweet peppers. Now I just have to wait 3 weeks.Your 3 weeks are up. Any good? |
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Originally Posted By 1Evil55:
Originally Posted By HAGDADDY:
I am gonna try this recipe tomorrow. I don't have any "pickling" cucumbers though. Just a bumper crop of foot long garden/salad cucumbers. I am picking a dozen or more every three days off just 8 small plants. This recipe should work okay with those right? Halved and quartered?
Well, ended up with 7 jars of pickles and two jars of pickled sweet peppers. Now I just have to wait 3 weeks.Your 3 weeks are up. Any good? Haven't tried them yet. Will open one tomorrow for lunch and report back. ***EDIT*** The flavor was great, but the pickles had the consistancy of mashed potatoes. Bozeman called that one.
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. Very crispy and they taste great.
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Originally Posted By simmons5:
There is an enzime in the grape leaf that counter acts the enzime in the flower end of a cucumber. If your cutting the cucumbers into cubes or slices and don't use the end I don't think it matters. But if you like whole pickels the grape leaf is a must. Wifes aunt uses them on pickled corn. She puts a tomato slice on her regular canned corn. Always crispy and good. |
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Originally Posted By simmons5: There is an enzime in the grape leaf that counter acts the enzime in the flower end of a cucumber. If your cutting the cucumbers into cubes or slices and don't use the end I don't think it matters. But if you like whole pickels the grape leaf is a must. I've been keeping an eye out for some grape leaves but I haven't run across any. Where do you guys get yours? |
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Well, we tried The recipe, and these are some damn good pickles. BozemanMT, Thank you for sharing this. My wife made a couple batches of this per recipe, and a batch without the pepper towards the end of July. So far, 2 jars of with pepper are gone. We also made a few batches of beans with this brine, but havent cracked one of those yet. But the pickles are damn good. Heres a couple pictures of the batches, and one of what is left of the current jar that we opened last night opened.    |
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Originally Posted By BozemanMT:
our rule is they are $7 and if you return the bottle (clean) and ring you get $1 off your next one. almost no one still returns them. Never got a jar back and bump because I love this recipe |
"It's like a pile of wire coat hangers inside of my mind"
"Stop political correctness and start racial profiling"
"Stop political correctness and start racial profiling"
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I showed this recipe to a friend who does alot of canning and he said he wouldn't store these outside of the fridge because they are not canned, and the brine is not acidic enough.
Is he full of shit? I did these last summer and they are the best pickles I've ever has |
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Originally Posted By biggenius29:
I showed this recipe to a friend who does alot of canning and he said he wouldn't store these outside of the fridge because they are not canned, and the brine is not acidic enough. Is he full of shit? I did these last summer and they are the best pickles I've ever has Yes he is full of shit or I would be dead |
"It's like a pile of wire coat hangers inside of my mind"
"Stop political correctness and start racial profiling"
"Stop political correctness and start racial profiling"
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Every few days my wife and I are making a batch! The pickles are really producing this year! |
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