Nancy
Well-known member
This one's for my "bud" Joe and for Chris crawford who both love the jars of hot pickled peppers, which unfortunately have sodium in them.
I decided to see if I could duplicate the taste of hot pickled peppers. So I bought some hot cherry peppers, washed them off to get rid of any wax residue, covered them with white vinegar in a non-reactive pan, stainless steel. Then brought them to a boil, and turned the heat down to simmer, turning them over a couple of time, and poking a couple of small holes in them, so the vinegar would get inside. When they softened (not mushy), I took them off the heat and let them cool in the vinegar. I put them into a non-reative bowl, glass, Tupperware, etc. and refrigerated them.
Joe had one for dinner with his meal, and said they were pretty close to the jars in the market. He gave them a "thumbs up".
Note: They won't be really "canned", so do small batches at a time, and don't keep them too long in the refrigerator. But they're easy enough to do.
I decided to see if I could duplicate the taste of hot pickled peppers. So I bought some hot cherry peppers, washed them off to get rid of any wax residue, covered them with white vinegar in a non-reactive pan, stainless steel. Then brought them to a boil, and turned the heat down to simmer, turning them over a couple of time, and poking a couple of small holes in them, so the vinegar would get inside. When they softened (not mushy), I took them off the heat and let them cool in the vinegar. I put them into a non-reative bowl, glass, Tupperware, etc. and refrigerated them.
Joe had one for dinner with his meal, and said they were pretty close to the jars in the market. He gave them a "thumbs up".
Note: They won't be really "canned", so do small batches at a time, and don't keep them too long in the refrigerator. But they're easy enough to do.
