Need help making "crispy" hot pepper pickles
I have researched this board for advice about making hot pepper pickles and after many pages there didn't seem to be discussion on my topic. I apologize if this is a repeat question.
I have been pickling for years....dills, bread and butter and have no problem with the pickles not being crispy. but, all the recipes I have tried for pickled hot peppers have produced peppers that are not crispy.
Is there anything you do to keep them crispy or something I should not be doing? I need help as everyone in my family loves hot peppers! Thank-you.
i postedd this over a year ago - it is foolproof . GL
"well trust me here - my ma always did this - my whole family (Italians) do it - it works - even tho u will be sceptical.
Just wash them - or any hot pepper - the process is the same - cut the stems down to nubs so they dont injure themselves in the jar - pack them as tight as u can in a glass jar - hopefully 1 with a rubber ring around the lid. (not a peanut butter jar). Use a jar that was previously used for pickles - or olives , etc. when the peppers r all packed , add (per quart) 1 tsp of salt and sugar both, fill the jar 1/2 way with 5% vinegar, top off with as much water as u can get in. Then screw the top on.
Use perfect peppers and they will keep for a yr OUTSIDE OF THE FRIDGE and stay crispy also. Turn the jars upside down a few times to dissolve the sugar and salt - - eat after 2 weeks.
u wont believe how good they r - no processing ever needed with hot peppers - as long as its 50% vinegar - but dont add too much vinegar - 50 % is perfect"
Hey, this is an old post but I wonder if you are still around to answer a few questions, and also if you have any updated tips. I am looking for nice hot pepper pickle recipe, and this one very simple and in the line of what I was looking for. One question, do you make any holes on the chilli pepper so that the vinegar get inside, or not necessary?