JPChurch
First Sergeant
- Joined
- Dec 30, 2016
- Location
- Manassas VA
I've often wondered what type of period recipes for pickled peppers existed back in the 1860's. I've made my own with what I grow out back. The yellow banana variety and the small orange type that's similar. I don't grow the hot ones. I do grow green bells also but don't pickle those..
I make a simple brine for 2 pint jars, which can be doubled if you wanna make like two quart sized jars. Depends on how well all the pepper plants are thriving, and what your harvest is Mine suffered during the high heat in July-August, but have rebounded since it's cooled down a bit and I keep them watered and pruned good.
Here's my brine recipe, enough for two fully packed pint jars:
2 cups white vinegar
1/3 to 1/2 cup white sugar (depending on how sweet you want the brine to be....I tried the 2/3 cups amount originally and it was way too much sugar, yuk)
1/2 tsp. mustard seeds
1/2 tsp. celery seeds
Pick enough of your home grown variety for the jars, pack them full and add the seeds, then fill with the hot brine and process the jars in your boiling water.
You can slice them up and remove the pepper seeds or pickle them whole like I did a few weeks ago. I let them cure for at least 3 weeks before opening.
So my question is, how did they pickle peppers back in the day??? Any recipes out there that can be shared with our "Foods and Recipes" friends here??
Note pics attached of pickins yesterday, which is enough for about 3 pints. There's plenty more that aren't ready yet. The thing with peppers is, if you save the seeds and dry them out you can grow your own without having to buy plants.
I make a simple brine for 2 pint jars, which can be doubled if you wanna make like two quart sized jars. Depends on how well all the pepper plants are thriving, and what your harvest is Mine suffered during the high heat in July-August, but have rebounded since it's cooled down a bit and I keep them watered and pruned good.
Here's my brine recipe, enough for two fully packed pint jars:
2 cups white vinegar
1/3 to 1/2 cup white sugar (depending on how sweet you want the brine to be....I tried the 2/3 cups amount originally and it was way too much sugar, yuk)
1/2 tsp. mustard seeds
1/2 tsp. celery seeds
Pick enough of your home grown variety for the jars, pack them full and add the seeds, then fill with the hot brine and process the jars in your boiling water.
You can slice them up and remove the pepper seeds or pickle them whole like I did a few weeks ago. I let them cure for at least 3 weeks before opening.
So my question is, how did they pickle peppers back in the day??? Any recipes out there that can be shared with our "Foods and Recipes" friends here??
Note pics attached of pickins yesterday, which is enough for about 3 pints. There's plenty more that aren't ready yet. The thing with peppers is, if you save the seeds and dry them out you can grow your own without having to buy plants.