Pickled Peppers

[Maggie-Doodle]

Hawk, when my ma and her cooks would make pepper sauce for the restaurant all I ever saw them do was take the peppers, wash and dry them good and then stuff them down in clean jars. They would boil vinegar and then pour it over the top and then put the lids on the jars.

All the peppers I ever got out of jars (theirs or anyones else) would be a little soft but not mushy. Maybe it is the type of pepper too..they used those tiny little green, skinny hot peppers, not jalapeno peppers...

[eyescene]

Correct Maggie....don't cook them just pour the boiled vinegar into it. Cap it and your done!!

[dasmybaby]

if'n my ma was computer litterit i'd git 'er on hea. she makes a mean pepper sauce...pepper relish....salsa.....she likes da peppers! specially those....

http://www.victoryseeds.com/catalog/vegetable/peppers/images/habanero_red.jpg

[eyescene]

That sounds good Hawk. I always added salt to mine too! 1/2 teaspoon per pint. But never tried sugar.

[Ted]

I'z been surfing dis pickled pepper deal as I have to do somting dis morn wiffa dem. I come across one method dat calls for soaking dem in a brine for 24 hours, rinsing good, and then stuff dem in jar, den pouring some boiling vinegar (cut wif a little water, sugar, salt, and garlic) over them.

Me tink I try dat as it give me anutter day to procrastinate.Hmmmmm - - - the potassium iodide in Iodized Salt will make pickled pickles soft but I don't know about peppers. I'd err on the side of caution and use plain, non-iodized salt.

The ingredients listed on this bottle of Trappey's right here are:
(Green) Tabasco Peppers, vinegar, salt, sodium bisulfite(to preserve freshness), Turmeric.

Turmeric (http://en.wikipedia.org/wiki/Turmeric)

[Ted]

.....she likes da peppers! specially those....

http://www.victoryseeds.com/catalog/vegetable/peppers/images/habanero_red.jpg
Habaneros???
WhooHoo/Mercy!!
Them things could quality as a Gastronimical IED!!!:clap::blowingup:-D

[58ford]

This is a personal favorite for pepper a pepper sauce.
Wash your peppers & remove the stems, put them in a jar & fill with bourbon. It'll be a few weeks before it's nice & hot but worth the wait. just refill with bourbon from time to time & replace half the peppers once a year & you'll have a legacy jar of hot sauce. I've got a bottle that's about 12 years old & it's delicious.

[dasmybaby]

Habaneros???
WhooHoo/Mercy!!
Them things could quality as a Gastronimical IED!!!:clap::blowingup:-D
they don't phase her a bit. and she puts oil in her pepper sauces with those things in it.