Pickling Peppers
I want to pickle the banana peppers, jalepenos and bell peppers from my garden. I have a small sandwich bag full of banana peppers so far, but no more than that. Is it okay to store them in the fridge until I have more ready to pickle or should I go ahead and do something with them? Can I freeze them while I wait?
Best Answer
It depends how long you will need to store them.
A couple days in the fridge won't effect them much. After three or four days they will start to go limp. In my experience, limp, un-fresh veggies make terrible pickles.
I wouldn't freeze them. In general freezing will keep them good for a long time but they will still be a little limp when they are thawed and the pickles won't be as good.
I have dealt with the problem of small yields by preparing a whole batch of pickling brine and putting it in a pitcher in the fridge (carefully labeled to prevent surprises). Then you can very easily make a 1 jar batch of pickles without losing much time. Do water bath processing in a smaller pot that will still contain the jar.
Pictures about "Pickling Peppers"
What peppers are good for pickling?
Any pepper will pickle well, so it all comes down to your preferences and what you'll want to use the slices for. The mild banana pepper and pepperoncini are a couple of very popular choices, but you could use jalape\xf1os or other chilis for extra spiciness.How long do pickled peppers last?
Pickled peppers last up to 2-3 months in the refrigerator as long as they are completely covered with the liquid brine.How do you pickle your own peppers?
Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved. Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.How long do you water bath peppers?
Process in a hot water bath. Here's a great trusted resource on boiling water canners. Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.Brad Makes Pickled Peppers | It's Alive | Bon Appétit
More answers regarding pickling Peppers
Answer 2
Similar to the response above, with a small amount of peppers you could just make refrigerator pickles and skip canning them. I do this often with onions/shallots - just throw in a jar with vinegar, salt and a bit of sugar (optional) and put it in the fridge. Wait a week and then enjoy. They'll last for weeks like this (haven't tested exactly how long b/c they always disappear before going bad), and are generally crisper than if they've been through a water bath.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Yan Krukov, Yan Krukov, Yan Krukov, Yan Krukov