Question about pickling peppers

[GratefulDave]

Getting set to start pickling jalapeno peppers, cherry peppers, and Hungarian hots. At least some of the japs I intend to pickle whole. Do I need to cut a slit into the pepper before stuffing into the jar? The cherry peppers are small so I will leave them they way they are. The hungarian hots and some of the japs I plan to slice.

When doing any of these should I use pickle crisp to keep them a bit snappy? I've had some that a friend made that were mushy and didn't care for them that way.

Thanks

Dave

[Mark R]

Yea, what he asked?

[SMOKE FREAK]

I dont know what the pickel crisp does...Never used it...so I too had mushy peppers...maybe thats why I dont do it anymore...

Yes you need to cut a slit in the peppers...even the small ones...If you dont they will still be filled with air and wont preserve well...also they will float to the top and not stay submerged...This is my experience...

[SMOKE FREAK]

And if ya try the calcium chloride I would be interested in how it works for ya...

[GratefulDave]

I just read the instructions on the Ball pickle crisp and it states "1. Pack vegetables into jars. 2. Add pickle crisp granules."
So this leads me to believe that it will work with any vegi, which makes sense to me. But I just canned my first pickles today so we'll wait for the pros to chime in.

Dave

[Richtee]

One way to improve texture is be sure to use crisp peppers. And try the "cold pack" method. Sure you have to keep them in the fridge, but they will be crisp without adding anything.

[Meat Hunter]

I pickled my own japs and banana peppers last year. Whole, I made small slits. The others I sliced for nachos and such. All were crisp when used. Not crisp like when they are raw, but far from soggy. If I remember right, I used the pepper recipe from the book, "Putting food by".

I have not heard of using pickle crisp on any other veggies but pickles, but that's not saying you can't. Pickle crisp does indeed work for pickles, but also cutting off the blossom end helps as well.

[Hoser]

I'm a big fan of pickle crisp Dave...it sure can't hurt anything if you add it before the boiling water bath. You might also try salting and icing them down like you would cucumbers. I'm not at all sure if it would work, but couldn't really cause any harm in my book.

I'll be making some bread and butter jalapenos either this week or next, and I will use the above method and report back to all how they turned out. I intend to slice, deseed and devein mine, and pickle them with a mess of Vidalia onions.

[Uncle-Honky]

I cut slits in my peppers as well.Have canned the sliced japs too, but have never had soggy peppers. Using just a basic as all get out pickle recipe. Like to hear your results. Good luck and enjoy.

[Squirrel]

Dave I do peppers every year to give as gifts. I cut slits in all of them in order to get some of the juices inside. I also add in pearl onions, garlic, a pinch of salt and mixed peppercorns. I mix the different peppers for a nice color contrast. I use part apple cider vinegar and water. I do use the pickle crisp which is just calcium chloride. I do them in a water batch. Hope this helps.

[IrishChef]

Gotta have the slits, but never messed with calcium chloride or Alum for crispness. Prefer to halve or slice into rings, you can get more in the jar. For most veg, just hot packed, and processed 10 mins. Gotta use the freshest produce you can find.

[GratefulDave]

Thanks for the help everyone! Will be sure to let you all know how it goes. Shouldn't be much more than a week from now that I will have a boatload of peppers to start working with.

Thanks again.

Dave

[Richtee]

Nice! Hey... some folks add a bit of oil on the top too... I think it helps with the crisp, or at least limits oxygen from getting in.

Anyone here do that? IC?

[IrishChef]

Nice! Hey... some folks add a bit of oil on the top too... I think it helps with the crisp, or at least limits oxygen from getting in.

Anyone here do that? IC?

No. Never heard of it, nor would I suggest it in a processed pickle. If they are processed properly, the jars will have no oxygen in the headspace.

[Richtee]

No. Never heard of it, nor would I suggest it in a processed pickle. If they are processed properly, the jars will have no oxygen in the headspace.

Well, very LITTLE O anyway. I meant after the jar has been cracked...it helps out.