Comments on: Pickled Peppers, Perhaps a Peck

By: Jeff

Jeff — Tue, 18 Aug 2009 11:50:43 +0000

To me cooking is all about adapting. If I tried to follow every recipe to a T I would be a broke mofo with a ton of leftover stuff that gets thrown in the compost bin.

I am in pepper overabundance right now with my garden and we are talking about a massive canning weekend of peppers.

Really curious what the cider vinegar does because I normally always pickle with white vinegar but have been seeing a lot of people using cider lately.

By: Kari

Kari — Thu, 13 Aug 2009 18:28:25 +0000

These sounds so great with the end of summer here! I can’t wait to try this over the weekend! Us Texans love us some peppers! This will be perfect at a cookout!

By: Raluca

Raluca — Thu, 13 Aug 2009 08:39:54 +0000

Wow these look excellent!! I really love your pictures!

By: SippitySup

SippitySup — Wed, 12 Aug 2009 22:49:16 +0000

Luscious photos. so rich and saturated. It make me want to reach right in that jar and sample a bit of puckery pickled peppers! GREG

By: Luke

Luke — Wed, 12 Aug 2009 13:55:24 +0000

That is a great point! I used Kosher salt which also does not have any iodine and prevents that cloudiness.

I am going to update the recipe because the measurements are for kosher salt and would be different for table salt.

By: Aleta

Aleta — Wed, 12 Aug 2009 00:31:36 +0000

Not sure if the recipe mentioned this, but if you use pickling salt (no iodine added) or even sea salt, you can avoid that cloudiness in the brine.

Lovely peppers, though, I might have to steal your idea!