NOTE: For people living in COLD Countries, Be careful pouring in HOT brine into your glass jars. make sure they are not sitting on a cold counter before you pore in your hot brine as your jar could shatter. a quick remedy for this is to keep your jars in warm/hot water just before you put in your Hot Brine. OR let your brine cool down a bit first ( 1-2mins )
I have to say, the last week I watched literally hundreds of videos on how to pickle peppers. Your video here is the only one that even comes close to showing the brine solution that makes any sense! Thanks again for all your awesome videos, you're a great inspiration! Greetings from Germany ✌!
This pickle recipe is great and you can pickle almost all raw vegetables with it. I done the same with carrots, onions, etc. You can also play around with ratios and add different herbs like thyme, sage, dill, mustard seed. Unlimited possibilities :)
Elron I like the addition of different herbs sometime I play bored pete and add dried crushed Reapers or habaneros....It is all fun and games, well then wife grabs a jar pickled squash, carrots or celery and decides this be really GOOD in my Tater/Macaroni Salad hehehehehehehe let the exorcism begin hahahahahahahahahahahhahahah DOH!!!!!
I've made this recipe several times. Whole peppers, rings, spicy peppers, sweet peppers, it all works and it's all delicious. Super easy recipe that is also very easy to scale depending on how many peppers you are pickling. Thanks again! If I could like the video twice I would!
@@ilinii6033 Vinigar (even diluted by 50%) is still pretty acidic so that may be why it tastes sour to you. If it tastes grossly sour it may have been the peppers you were using (not fresh, not clean, etc). The peppers will keep for quite a while (you don't have to eat them immediately after the 2 weeks) but the longer you leave them, the more likely they are to lose their crunch and get a bit soggy.
I fixed 3 jars for my grandson and he ate them up! Absolutely loved them. I added several types of hot peppers and carrots. He loved the carrots. Thank you.
Two comments, 1. Instead of doing the boiling water sterilze method, I saw a video that said to take your jars and lids, put them in hot water and throw a couple dashes of bleach in the water. Let sit and rinse in hot water before using. I've been doing this for two years now and have had no problems with my canned products. 2. I saw a method to preserve banana peppers with vodka! Put peppers in a sterilized jar (see above method), cover with vodka and stash in dark cupboard for a week or two, then stick in fridge. I've done this with jalapenos too. These last forever and taste great. Cheers.
Thanks for the video!! I’m gonna pickle my dragon cayenne peppers and my Serrano’s for my mom. She enjoys pickled jalapeños, going through a jar a week pretty much. The dragon cayennes are 5x hotter than a jalapeño and I’m gonna cut each of them into 5 equal parts, each part being as hot as a jalapeño and I bet they’ll last quite a while. Cheers to this hobby and it’s handsome rewards
I made rings last year, and they looked fine this spring, but they were really soft. So now it is relish! I actually did a water bath method. Kept them right in the cupboard.
I'll try this method. I usually use all the dry ingredients you used, but instead of water, I use white vinegar, or apple cider that's slightly reduced with water 1/3 "1 part water, 3 parts apple cider". I like mine tangy and spicy
There are so many different flavors of peppers. I have tasted many different varieties, but I am amazed at how each variety changes with it's maturity. I have peppers that I eat, and peppers that I simply to cook with, or preserve with for future use.. peppers are a dependable crop that is well worth experimenting with.
Your recipe caught my attention!! :) Thank you for sharing your knowledge and experience from this amassing receipe. It made me feel ready and finally pushed me to try. I wish you all the best !! :)
Just need a garden/veranda big enough to plant/potplant some peppers. Current veranda is devoted to drying laundry. Apartment here in Japan is about 55m2/581sqft
Hey All, what a great recipe. I have been doing my chillies this way for 3 years now and it is fantastic. I also pop in some shallots, garlic cloves and cherry tomatoes. I usually give 3 or 4 jars away to friends but they have become reliant so keeping them close to home now. Thank you for sharing this fantastic recipe.
I just got plenty chilies in my garden. I don't know what to do with it. Then I think about pickles. I found your recipe how to do it. I got everything you mentioned in my kitchen. So I made it. Very eazy to do and follow. I will wait for 2 weeks. See how will tune out. Thanks for sharing this. Mon From Thailand. #cookingwithmon
@chillichump: I've made a few jars of peppers using this brine. Last week I've opened one of them to have a bite. My god, it tastes awesome! This is a trully excellent recipe, thanks a lot for sharing!
My favorite Mexican dive does similar with carrot/onion/jalapeno. So good I'm really looking for it before ordering. I'm going to make some batches, seems (in my mind) a lot of veggies can be pickled like this. Thanks!
Great video! Another way to sterilize jars if you need to use a bunch of them is to wash them, put them on a kooky sheet and place them in the oven and then heat to 250F and let them bake at 250f for 20 minutes. I can sterilize way more jars in 30 minutes than I ever could by boiling them and there is less risk of scalding yourself. Besides you need the stove top for making the preserves, sterilizing lids and heating the water bath. If you are doing lots of batches and you start with a hot oven, first dip the glasses in hot water before putting them on the kooky sheet while wet but empty. The evaporating water will keep the glass from heating up too quickly and cracking.
Best pickled jalapenos I tried was at Popeyes Chicken in California, couldn't tell if it was provided by the owner themselves but tasted like they were pickled in apple cider vinegar, so yummy
I'm very surprised that not one comment calls you Peter or Mr. Piper, or how long it took you to pick a peck of pickled peppers. Great video Mr. Piper.
How easy is that? I pickle most of my home-grown chillies here in New Zealand, and I never thought of laying the jar on its side to load them up. A great tip!
Thank you for teaching us an easy way to preserve hot peppers. Only think I would change is the Metal pot for a glass pot. Just, because vinegar or acids leaches out chemicals on food.
Been using this brine lately. Love it. Picked my jalapenos and serranos. Also pickled my cucumbers and threw in a couple of cayenne to spice 'em up. Turned out great.
Great content and captured very professionally! Have you ever done a video on the taste, flavor, heat of many peppers used in sauces? I’d find that a fascinating study. Some peppers have such an acrid taste when raw that I can’t eat them, but when cooked or smoked they mellow without diminishing the heat. Again, great content!! I’ve bing-watched a ton of your vids today:)
Thank you for watching and welcome to my channel! That is a good idea. I will see what I can do this year around that. I do taste some of my peppers when I do my regular greenhouse tours. The problem is just pulling out a superhot to taste is often a painful experience lol!
Once again a great video (thanks to your willingness to share your knowledge, I just bottled my 2nd pepper sauce) I see you’re using Aji Mango peppers. How do you find the germination with these. I planted 4 seeds and only one came up, needless to say I’m really trying to take good care of it. With my other seeds.. Carolina Reaper, Naga morich, King Naga, Orange Habanero, Hot Lemon Habanero, paper lantern, chocolate bhut Jolokia plus others I’ve had very very close to 100% germination success.
Interesting. I'm wondering if this method would preserve equally as long as the traditional approach of steaming or boiling the jars when they are full of peppers, then putting the lid on? And thanks for posting. Liked the video.
Thank you for posting this video. We have peppers coming in and we are anxious to use this recipe. Thank you also for writing out the recipe, I do not hear very well and the background music covered your voice a bit. Thank you very much for being there for us.
I look forward to trying this recipe, thanks :). Do you have a favourite one for chilli oil?. I've looked at a lot online and would be interested in seeing a video of how you do it, as I especially like oil on my calzone pizza's
