Anybody have a favorite pickling spice recipe?
We're getting ready to pickle banana peppers. We've never done them before and thought we'd try a different spice recipe than what we have. Any ideas?

I've only added em to pickle's when we can. Just a standard pickle spice. Wish I had something special. Maybe RowdyRay doe's......

I called my dad, he uses this recipe.. They are good too..

1 tsp Dried oregano
5 Or 6 cloves garlic
3 cups Water
1 1/2 cups Vinegar
4 teaspoons Dried basil (crushed)

This should do around 2lbs.

I just use vinegar with lotsa garlic and dill. oh yeah, and salt.

see my pickled sausages thread.....http://www.smoked-meat.com/forum/showthread.php?t=914
i just use Tone's Pickling Spice with the apple cider vinegar

I've only added em to pickle's when we can. Just a standard pickle spice. Wish I had something special. Maybe RowdyRay doe's......

Hehe. I'll ask dad when I talk to him about the pickled fish recipe. We used to make pickled peppers, pepper relish, hot dog relish, sweet pickle relish, every kind of pickle....you name it. The folks canned everything that wasn't being eaten immediately. I'll let you know what he says.

My aunt uses this one, pretty darn good, my opinion.


2 tablespoons mustard seeds
2 tablespoons whole allspice
2 teaspoons coriander seeds
2 teaspoons whole cloves
1 teaspoon ground ginger
1 teaspoon dried red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)

Hehe. I'll ask dad when I talk to him about the pickled fish recipe. We used to make pickled peppers, pepper relish, hot dog relish, sweet pickle relish, every kind of pickle....you name it. The folks canned everything that wasn't being eaten immediately. I'll let you know what he says.

Rock On Double R!....figured ya Dad may have something!

I have yet to process a nice crunchy banana pepper. I have tried alot of recipes. they just turn mushy. But I can make a crunchy pickle.

Anybody have a favorite pickling spice recipe?
We're getting ready to pickle banana peppers. We've never done them before and thought we'd try a different spice recipe than what we have. Any ideas?

I have yet to process a nice crunchy banana pepper. I have tried alot of recipes. they just turn mushy. But I can make a crunchy pickle.

Uh........mushy doesn't interest me at all.
Have you tried using pickling lime? We use that to keep our pickles crisp.

grape leaves i guess also werks, for crispy.......or this, Mrs Wages Polish Dill refrigerator pickle mix

http://www.pickyourown.org/makingcrisppickles.htm

alum is another trick...........

http://community.tasteofhome.com/forums/p/5590/429888.aspx

yep, I know the folks used alum for crispier pickles.

On edit: Talked to dad. Said he'd have to search through his mom's recipes for the pickled pepper recipes. Not sure when he might get those.

Here's the old Hunky lady's recipe that everyone in the family used. Simple, yet tasty. You can taste the peppers.

EVA GROTE’S HOT PEPPER RECIPE

_ BUSHEL HOT PEPPERS ( HUNGARIAN HOTS) WASH AND CUT

PUT INTO EACH QUART JAR (STERILIZE JARS BEFORE USING)

2 CLOVE GARLIC (IF GARLIC IS SMALL USE 3)
1 HEAD DILL (USE GREEN NOT DRIED)or 1/2 TSP DILL SEED
2 TBLS COOKING OIL
PACK JARS WITH PEPPERS

BRINE
6 QUARTS WATER
3-QUARTS WHITE VINEGAR
3-CUPS SUGAR
1.5 -CUPS CANNING SALT (DO NOT USE IODIZED SALT)

STIR TO DISOLVE SALT AND SUGARBOIL FOR 5 MINUTES LET COOL FOR 3 TO 5 MINUTES POUR OVER PEPPERS CHECK HEAD SPACE ADD MORE BRINE IF NESSARY NORMAL HEAD SPACE IS ABOUT .5 INCH SEAL JARS WITH STERLIZED LIDS LET COOL OVER NITE CHECK LIDS TO MAKE SURE THEY HAVE SEALED STORE IN DARK COOL PLACE FOR 8 WEEKS BEFORE EATING

MAKES 8 TO 10 QUARTS DEPENDING HOW YOU SLICE THE PEPPERS

Thanks guys. Gonna try Rich's and see how it works on my banana's.

Thanks guys. Gonna try Rich's and see how it works on my banana's.

Great... I have done these a couple times, and they are good. My first pepper memories were these exact ones. Eva has since passed on many years ago, but it's good to know a bit of her lives on :thumb:

This is a great thread as I have always dehydrated and ground my peppers. I love pickled japs so I figure this year is the year I need to try some pickled peppers from the garden :thumb:

This is a great thread as I have always dehydrated and ground my peppers. I love pickled japs so I figure this year is the year I need to try some pickled peppers from the garden :thumb:

Pete, we pickle our japs bread-n-butter style. They are fantastic on burgers and dogs.

Pete, we pickle our japs bread-n-butter style. They are fantastic on burgers and dogs.

Got the recipe for those Gunny ?

Got the recipe for those Gunny ?

Yep, right here (http://www.smoked-meat.com/forum/showpost.php?p=29089&postcount=6).

Thanks Tom,

That's essentially what I eat but I have to admit, they are store bought but darn good. Took me years to find some good ones and the Mrs. found them by accident. I always take a slice or two right before bed time :bounce:

Anyway, I kept that recipe just the same, Thanks. I might try that on japs or even my own peppers. I'll let you know how it goes.

Since they (japs) are so adundant, cheap and easy to get here (as are serranos), I usually grow stuff I can't find. I always grow Thai Dragons and/or Kung Pao's. The Thai's run 50,000 - 100,000 scoville units compared to Japs at 2,500 - 5,000. :drooling: It might be fun to do that with serranos as well.

These are thin walled peppers which take a smoke very well as well as dehydration. But, I have so much powder, I was thinking about doing the bread and butter thing on them. I love the heat and sweet at the same time. I'll have to do some experimenting this fall.

The only downside is we have had so much hail this year it's tough on anything outside. The plants are hanging in there but the yields won't be normal. Heck, we had softball sized hail the other night but it was not at my house thankfully. We're already pretty beaten up with only a couple of hail storms. The state has been blistered this year and it doesn't appear to be stopping anytime soon. Honestly, I don't ever remember having this much hail in Colorado and this late in the year. Been here 46 years so far. I guess we never got the global warming memo.

The Thai's run 50,000 - 100,000 scoville units compared to Japs at 2,500 - 5,000. :drooling: It might be fun to do that with serranos as well.

OUCH!!!! Those Thai peppers are hot, man. I love the flavor they impart, but I don't dare eat the pepper. I have a personal food motto, and it goes like this.
Food should not hurt (a lot anyway).:thumb:

Tom,

It doesn't hurt, you just don't use too much. Or, like me, I enjoy a good pepper sweat but it's not for everyone. Being a pepper head, I like to play with different peppers. I am really a fan of smoking and dehydrating peppers and then grinding them into a powder. Some I don't grind and can always reconstitue if needed. This works very well with the thin walled peppers.

That way, I can add them in so many applications (as well as rubs), each person can do their deal with a meal, they travel well, they store well, etc. Just think of the powder as you would salt or pepper. Easy to use too much or too litttle but once you get dialed in, works great and it's all about personal preference.

I also add the powder to my jerky recipe along with other liquids and the cure. Kyote has tried the jerky so he can give an impartial opinion in that regard.

Thanks again for the info :thumb:

Tom,

It doesn't hurt, you just don't use too much. Or, like me, I enjoy a good pepper sweat but it's not for everyone. Being a pepper head, I like to play with different peppers. I am really a fan of smoking and dehydrating peppers and then grinding them into a powder. Some I don't grind and can always reconstitue if needed. This works very well with the thin walled peppers.

That way, I can add them in so many applications (as well as rubs), each person can do their deal with a meal, they travel well, they store well, etc. Just think of the powder as you would salt or pepper. Easy to use too much or too litttle but once you get dialed in, works great and it's all about personal preference.

I also add the powder to my jerky recipe along with other liquids and the cure. Kyote has tried the jerky so he can give an impartial opinion in that regard.

Thanks again for the info :thumb:

Oh, well if you're talking about sweating, yeah, that I can take and do also enjoy. What I'm talking about is when you eat one whole, and it sets your mouth on fire and you can even feel the heat in you ear drums. That's what I mean by "hurt." My son eats them Thai peepers whole and raw, I can't take that.