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Minnesota

Would like to grow some cucumbers and peppers for pickling next year. Looking for advice on best varieties. Looking for a sweeter pepper and crunchy firm pickles. Also if anyone cares to share some great recipes that would be appreciated. Email address if the recipes are top secret chadr354@yahoo.com

1/16/2011 9:26:48 PM

Ontario

I have a great Ukranian dill pickle recipe......my late best friend Andrew would have loved to share Chad....shoot me an email....

dynvibe@netscape.ca

Cheers...

Bryan

1/17/2011 8:54:24 AM

Williamsburg,KY

One tip on making pickles, make sure cukes are clean and at room temp.

1/18/2011 9:01:49 AM

Western PA

Chad, I wish I had a pint of my peppers left that I could send you, but my wife and I just opened the last jar, LOL.
I think we ate 6 quarts of them since September.

I am not sure if you are talking sweet or hot peppers, but this recipe will work for either.

Have all your peppers cut in rings about 1/4" to 3/8 wide. (I use jalapenoes or hungarian wax peppers).You can do this the day before if time is an issue, and refridgerate them. If you want to cool them down, scrape out as much of the membrane and seeds out as you can. It will cool them down if they are very hot.

Start a mixture of equal parts of sugar, water, and vinegar in a pot.Bring it to a light boil.This will be your liqued that goes in the jars. The amount to make will depend on how many peppers you have. Basically, you will need a quart of the liqued for every quart of peppers.But have a little extra, it is relativly cheap.

Have a second pot of water only, boiling lightly.
A medium sauce pan is ideal for this.

Be sure your jars are very clean. As I am prepping all my liqueds, I put my jars in the oven at 225 degrees, to sterilize.(also I prefer a widemouth jar, they are easier to fill).
One more ingredient you may want, but you don't have to put it in ,would be garlic.Some sort of minced would be best.GARLIC MAKES EVERYTHING BETTER !!

1/18/2011 10:13:04 AM

Western PA

Have all your lids CLEAN and ready to screw on quickly.

Here we go;
Put about a jars worth of peppers in the boiling water, (this will sterilize them).Leave them in for a minute, max.
No longer or they will not stay crisp.

Grab a jar out of your oven, be sure to use a pot holder.

Put in about a teaspoon of the garlic in the bottom of your empty canning jar if you want.

Using a slotted ladle ,fill your jar with peppers,push them down to pack them in,leaving about a 1/2 inch on top.
Try to work quickly so the peppers do not cool down to much.
Laddle in the brine (sugar,water,vinegar) on top. Fill leaving about 1/2 inch of space left on top.
Pour about 1/4 inch of vege oil on the top.(supposed to help seal). You should have 1/4" to 3/8" of air left.
Then screw the lid and seal on tightly.

Done. Let them cool over night.They should all be sealed (tops pop down) in a few hours after canning.

Notes: Be sure to have rubber gloves on if using hot peppers, throughout the whole process.
The peppers should be crisp, not soggy. The peppers in the top of the jar, in the oil will be soggy, but the rest will be excellent.
A lot of canning recipes say you must use a canner. We have been doing this recipe for 15 years and never had an issue.

Enjoy,
Lee Zappa

1/18/2011 10:13:25 AM

Minnesota

Thanks for the help guys, looking forward to spring, get to expand the garden and grow some dill and garlic, all in the name of pickling.

1/18/2011 8:22:47 PM

Hamilton Nj

hey zappa could you do your recipe and put in canner instead of oven if u wanted too????????? or do u think it would mush peppers thanks pizza

1/22/2011 9:26:06 AM

Columbus,ohio

one pointer if you are growing pickly cukes. Harvest often. Last summer I was working out on the farm and it had been a long hot mourning in the barn. All I had left to do was harvest some cukes, and zuccini. I harvested 25lbs from 10 or so plants, a weeks worth. It was so hot, and I was so ready to be done that I overlooked another 25lbs at the top of the garden. Moral of the story, keep harvesting and they will keep producing.

1/27/2011 7:44:05 PM

Owensboro, Ky.

My best ever pickled pepper, was a Hungarian, stuffed w/ Kraut!!! Ex's brother did em and they were so good!!! Peace, Wayne PS...normal recipe methods would work, I guess!!! Now I need a "how to make sour kraut recipe"!!! LOL

1/27/2011 10:36:15 PM

Alabama

check out my brothers business at http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

they sell how to make pickles and kraut

1/28/2011 2:15:36 PM

Mass

I had good luck with Burpee pickler and pickalot two years ago. I would pick a couple gallons every other day. make a batch of dills every couple of days. If I didnt have enough I would clean them, throw in the fridge for a day til I got more. Made over 100 jars of pickles, relish, etc. Made none last year!! First year growing pumpkins, gave up on the garden. Have a good sour, crock recipe i will email too ( put hair on your chest!)

1/28/2011 2:52:35 PM

Western PA

Hi Pizza,
Sorry I did not see that you asked me a question a week ago. I may have confused you.

I heat the jars only to keep them hot while I am prepping the other liquids.It should also sterilize them, which is important. You could also put the empty jars in boiling water for the same effect, but I think the oven is easier to do, that way you don't have to empty the water out of them. You will also have more room on your stove top if you use the oven to heat the jars. Some people will use their dishwasher to heat them too.

1/29/2011 10:32:04 AM