For 50+ years I have been making these peppers. We use a 1 to 1 vinegar to water ratio, along with desired salt (we use 1 to 1 to 1tsp salt). We also sweeten to desired taste before boiling. We DO NOT water bath at all. Have tried it but they get softer when water bathed and we've lived for 73 years eating them this way and haven't passed yet. We take our brine to boiling and jars to very hot before adding brine to jars. We let them seal themselves and we serve them for 2+ years. My late mother gave me the recipe many years ago.....Also, a dash of tumeric in each jar.....I am not saying or suggesting anyone do it this way. This is our way.
Stacy (from Doug and Stacy off grid) made them like this sort of. She used a regular screw on lid , sits them in the counter for a couple weeks and “burps” the jar everyday.
@@karenlenice9274my grandma (she's 87 and healthy as a horse) hot fills her pickles with boiling brine, then water baths for 7 minutes. They keep and consistency is good. I do the same now, the jars and veg will be room temperature or from the fridge. I've never heated jars or anything.
just a bit of advice, instead of using a terry cloth towel to wipe the rims, use a paper towel dipped in (although you hate it) vinegar. It will remove any grease/oils from your hands and make a clean rim so that the jars will completely seal. You probably have never had a sealing problem, but this makes sure of a perfect seal. You might get a terry thread caught on the rim, and you not see it until you realize your jar didn't seal.
+Kathy Tignor It's wierd but, I have never, not even one time had a jar not seal. Even reusing seals 1 time, I haven't ever had one not seal. That's good advice, but I think my hatred for vinegar is too powerful! lol
Thanks for posting...I love pickled peppers! Those banana peppers are my favorite, especially with onions, pickled in a sweet/hot brine....so good! My peppers didn't do as good this year, as usual. However, i still got to put up a few quarts and pints. Fall is a great time for canning all those peppers & veggies for canning chow chow.
Your dill pickle recipe is the best I have ever made. I have tried so many recipes for pickles & they were to strong . Yours are the best & I love your video
Was that a dry heave I heard? I’ve gotta say I’ve never heard that on a recipe vid. Normally that would end up on the editing floor, keeping it real is refreshing. I’m trying this today, minus the heave.
I followed your recipe and they are great. This year I tried to do my own and totally gross so I came back to you. I also hate the smell of vinegar lol. You and your wife really made this video fun to watch also. Thank you so much
You and your wife are such a chatty couple, but honest with each other. I can tell you care about each other. My wife and I are similar but at a much slower pace. Quiet a sentence or two every once in a while. BTW ... I have 6 banana pepper plants in the garden and I'm definitely gonna use this recipe. Love those subway banana peppers.
Vegan Mermaid Love your vlogs! If you follow this recipe make sure you water bath them covered with 1-2 inches of water to be extra safe :) I don't think they used enough water in this video. But it was still a great video!
You say "like and subscribe". Awesome video by the way. I am going to can this year. I have not canned in 18 years. Gotta start over and buy new jars. I threw all my jars out about 15 years ago.
Thank you so much for sharing this recipe! I am going to try it with my sweet banana peppers from the garden. Can you use this recipe for jalapenos as well?
Yes, the water should be at least an inch over the jars. The bubbles coming up from around the lids is air trapped in the rings, not coming from inside the jars.
Hi, thanks for sharing. very informative. I have a quick question. Do you pour the brine while boiling or do you let it cool a bit? I tried the recipe and 2 weeks later I opened the can and the peppers were not crunchy but pasty. Any advice will be greatly appreciated. Thanks.
Hey, looking forward to trying these! My only question is, I haven't seen any other recipes using equal parts vinegar and water. Doesn't that reduce the acidity too much for water bath canning? I haven't canned in 15 years, so there is a lot I don't remember and Im getting back up to speed. You made this video almost 5 years ago so I'm sure by now you know if these "keep" with this recipe. Any changes you've made?
Joshua Smith Still not fixed..I have tried so many different things...I have taken out and reinstalled that blamking starter about 7 times now. I'm getting fast at it, I can take it out in 5 min flat and reinstall in about 8!
Backwoods Patriot If you don't get it fixed soon are you going to trade it in for a mule and cart. Hope so, gotta get you out to the property and start filming again. Hope it works out for you soon. Cheers!!
Joshua Smith I wish...The only way out there is a 2 lane state hwy with steep or no ditches, so I wouldn't feel real safe traveling 5 mph in a 55 mph zone with blind corners and hills. This is honestly the only thing keeping me from using mules and horses! If the road were safe I would definitely get rid of and give up automobiles all together!
Backwoods Patriot In due time, you will be living out there full time. "The simple life" I hope it comes sooner then later for you and the family. Stay positive-chat with ya soon. Cheers!!
Paul Aurand This was the first time..And yes they taste awesome...Exactly like the ones from subway, only better, and stronger. No, they do not stay crisp, they gets soft, but so are the subway ones, they are awesome on sandwiches and burgers!
Wash an egg and put in your water, then add the salt, once the egg starts to float, you have enough salt, these measures that chefs keep giving are useless, no need to boil anything because these peppers have thin skin & flesh and boiling them remove the purpose of pickling , they should crunch at least since they are tasteless and count on the pickling brine to save them. .
Connie Hutchins We opened and tried them after 48 hrs..here's the taste test video.. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-03lB4wdw3a8.html They are great!
If you dislike vinegar who do eat the peppers. Never use iodized salt only use canning salt like you are using. She sound like my wife, I don't know how I got the job but I now do all the cooking. You could even add some fresh garlic to the jars or use what you had in the pot. Also make sure your jars are covered in the bath.
I HAVE A QUESTION AND I HAVE TRIED LOOKING FOR. I WANT TO PICKLE SMALL REGULAR MEDIUM HEAT PEPPERS. I WANT THEM STILL CRISPY WHEN YOU BITE THE AND I WANT TO MAKE MEDIUM HEAT PICKLED CAULIFLOWER. DO YOU HAPPEN TO KNOW? TIA ( THANK YOU IN ADVANCE) NORMIE ♡♡♡♡♡♡♡♡♡♡
The real Subway recipe differs somewhat from this one you posted. The real recipe uses White vinegar, Apple Cider Vinegar, Salt, Sugar and water. Plus when you take all the seeds out your killing the hot peppers great hot taste. The real recipe is on here someplace and I used it this year and they are great. I also added Pickle crisp in mine and they really crunch when you bite into them.
I know this is an older video but I couldn't help but laugh at you gagging with the vinegar!! I don't have issues with vinegar but I gag when I have to cook meat! Really have issues with raw chicken. Its embarrassing. Looks like a good recipe.
