Have some japs and other hot peppers I'd like to can for later use.

Any good pickle juice recipes? I've got a small pressure cooker and I'm off to get the small jars to put them in.

Vinegar, water, pickling salt and what else? How much of what?

For a gallon of pickle I use 2 quarts water, 2 white vinegar, 1 cup Kosher and 1 cup sugar. Check to see if too "sour" for you... and adjust. Anything else is fair game... couple garlic cloves, a few cayanne peppers, a head of dill..per quart packed. Also, try using some veggie oil at the top of your canned stuff...helps seal out oxygen, and also helps dissolve oil based flavors, such as the capsasin in peppers.

Rich, is that 2 Cups White Vinegar?

I just made some pickled banana peppers last night and tried a recipe I normally use for pickled fish:noidea: I tasted some my son made with vinegar, salt, some sugar and dill and they tasted like dill pickles so I tried this one.

4 cups white wine ($6/ litre chablis)
2 cups sugar
2 cups white vinegar
1 Tblsp pickling spice

This will make approximately 1 1/2 to 2 quarts of liquid. Each pint will take approximately 1 1/2 cups liquid. This should be enough for 6 pints +/-.

Bring mixture just to a boil to disolve sugar. Pack pepper pieces/whole peppers in pint jars. Pour mixture over peppers to within 1/2" from top of jar.
Seal jars and hot water bath for 10-15 minutes.

Allow 2 weeks time before sampling.

4 cups white wine ($6/ litre chablis)
2 cups sugar


This is prolly a better bet for water Vs. Vinegar. I almost always "weaken" my Pickle brine from the ratio I got from an old Hunky lady.

Rich, is that 2 Cups White Vinegar?

Nope quarts - equal water Vs. Vinegar....but it's QUITE strong... see post below.