Omg omg omg....I gre my own banana peppers and nadapenos. Been waiting to do this. I water bath canned 1st batch and was disappointed. I came across your video and tried it. Holy guacamole!!! This will be my forever way of pickling my peppers. Crunchy! Tasted even better than store bought! Just amazing!!!!
Hello, luv all your videos! Great to see some canning videos; I don't have a garden so I hit all the farmer's markets picking up fresh produce to can. A few weeks ago, I scored 3 pecks of pickling cucumbers. Needless to say, I was canning from morning till nite and into the next day. I made over 20 jars of garlic dills and garlic kosher dills, 2 gallon jars of fermented sour dills, sweet /hot pickles and sweet pickle relish. I like to give homemade gifts and everyone loves to get a jar of pickles!! I will definitely be trying your pepper "canning" recipe if I can get my hands on some peppers at a farmer's market tomorrow. Looking forward to your "get to know me" video. Have a great weekend. ~kendra
I don't like pineapple on my pizza personally (it's more that I just don't care for pineapples in general. Too sweet), but I not one to pass judgement on it. That being said, I have never heard that about banana peppers. Also have you ever had banana peppers cut longways, battered and fried? Dipped in marinara, and it's pretty amazing.
Love pickled peppers. Love all of your videos. You always explain things thoroughly. How do you pickle eggs...would it be similar to the peppers? Many thanks!
I just harvested my banana peppers for the first time and I was disappointed they aren't sweet off the vine like the store bought. I thought, maybe I have to pickle them like I buy them in the store. I like this easy method. How long will the jars last without actually doing the canning process? I think as long as the jars are sealed shouldn't it be the same?
I have jars that are going on 2 years now and they are fine. Maybe just a bit softer but still taste great. The high vinegar ratio preserves them so that no bacteria will grow!
New to pickling as I usually buy these items at the grocery store. My question is, once the pickling is done and the peppers or cucumbers are nice and pickled, can you reuse the brine for a fresh batch?
I'd love to hear about how you learned to garden, dehydrate, can, & cook so well? Who taught you how to sew? What is your full-time job? Where would you like to see your channel go in the future?
This pickled pepper recipe has just a touch of sweetness. Not to much at all. I do NOT like sweet pickles and I think these have a perfectly balanced sweet and sour flavor.
can you clarify the salt n sugar ......is it 8 tee spoons of salt? So what is T. sugar? is it tee spoon or table spoon? Also is it white vinegar or apple cider?
Do what you think is best for your family of course. But if you do that you will end up with a much pepper. These have such a high acidic ratio that I have found them to store just fine this way. As long as they seal that is. Thanks for watching!!
I did wipe it before I filled it with the brine. If there's some liquid on the rim it will still seal, you just want to make sure there aren't any chunks are on the rim.
When canning, the hot liquid inside the jar will seal the lid so you will not need the ring until you open it to use it! It's safer to take the ring off just in case a lid comes unsealed (then you know it's not safe to eat) . You can only process certain things this way. Since they are pickled in vinegar (which is acidic) it is safe to do it this way. There are many videos on canning other items.
If the jays do not seal then you would need to refrigerate them. This recipe has a very high vinegar ratio so it’s not necessary. But always do what you think is good for your family.
@@ScrappyPatch thank you..could I add chopped carrots and raw cauliflower to this recipe and follow your method?I have a lot of Hungarian wax hot banana peppers to can..thx alot
Sorry Yes I did! 10 C. Vinegar 2 C. Water 8 Tsp. Salt 4 T. Sugar 4 Cloves Garlic 2-3 Lbs. Banana Peppers Bring vinegar, water, sugar, salt and garlic to a boil. Boil 2 minutes. Remove garlic. Fill jars to 1 inch head space with peppers ( about 1/2 lb. per jar). Top off jars with brine until it is completely full, put lid and ring on and turn upside down to cool. Makes 4-6 Pts.
thanks for the video, but at 6:58 you say something like "let them sit till tomorrow morning then take the rings out" then put them in the canning closet - what do you mean by taking the rings out?
With shelf stable canned products you are supposed to take the canning ring off when storing them. So after my jars have sealed I take the metal ring off and wash my jars in hot soapy water, let them dry and store in my dark cool closet!
No, the jar lids will seal because of the hot brine cooling off and causing a vacuum in the jars, just like if you water bath canned them. If any don’t seal I put them in the fridge and use them first. If you want to really make sure the seal you can water bath them but you will get a mushy pepper after that.
They are like the subway peppers I’d you have every had those. They aren’t overly sweet. You can add more salt if you want but it’s not needed. I would taste the brine without the sugar first and see if you need more salt.
@@ScrappyPatch thanks for letting me know! I subscribed and was looking for your pickle recipe. Do you use the same brine as for the peppers? I’d love to see it but couldn’t find it.
do they stay crisper by not canning? my grandmother used to use that upside down method for her tomato sauce (she covered them with a blanket for some reason - haha)
yes they do! That's why I prefer this method because I HATE a limp pickle! The blanket was used to cool them down slowly to ensure a good seal and to make sure nothing breaks. Thanks for watching!!
Hey Scrappy, do you have to refrigerate after opening? I've used your receipe for about 10 jars now. Get a little to much vinegar taste? Added oil this batch, see what happens! Thanks
I see one flaw with this video. I canned 18 pints of hot banana peppers last night ...and I did not have gloves. It felt like I was holding hands with the devil all night last night! Please advise for gloves. ;)
Chauncey Gardiner I am a safety nut like your critic & use a water bath for 5 minutes but your right they come out mushy not crunchy. My mom always did your method except for upside down jars. Her pickles came out crunchy & no one got sick. Thanks for your video maybe this I can dump the water bath. Take care Julia
