Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

Many thanks,

MS

"MS" wrote in message
.uk...
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

If you keep the pickled peppers refrigerated you won't need to BWB process
them and the gherkin jars will work fine.

If you want to store them at room temperature, use proper pickling jars and
BWB process.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

They'll end up with pretty much the texture of commercial dill pickles.
I've had some in my refrigerator for well over a year, and processed jars on
the shelf for a couple of years.

Here's a recipe from the Ball site (www.homecanning.com). It uses
Picklecrisp, a Ball product, but you can leave it out. I never use it with
my pickled peppers.

Also feel free to substitute the peppers you have on hand for the ones
listed in the recipe. Just keep the ratio of vinegar to water to at least
3-to-1 and make sure you have enough hot liquid mix to fill the jars as the
recipe stipulates.

Also, I slice the garlic and mix it with the peppers rather than using it
just to flavor the pickling liquid.

Anny
-----

Hot Peppers


Ingredients
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Ball 100% Natural® Pickle CrispT


Instructions
Prepare Ball® or Kerr® and closures according to instructions found in
Canning Basics.

Leave peppers whole or cut into 1-inch pieces. Mix peppers together. Combine
vinegar, water and garlic in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot
jars, leaving 1/4-inch headspace. Carefully ladle hot pickling liquid into
hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each
jar. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.

Process 10 minutes in a boiling-water.
Yield: about 5 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Anny Middon emailed this:
"MS" wrote in message
.uk...
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

If you keep the pickled peppers refrigerated you won't need to BWB process
them and the gherkin jars will work fine.

If you want to store them at room temperature, use proper pickling jars and
BWB process.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

They'll end up with pretty much the texture of commercial dill pickles.
I've had some in my refrigerator for well over a year, and processed jars on
the shelf for a couple of years.

Here's a recipe from the Ball site (www.homecanning.com). It uses
Picklecrisp, a Ball product, but you can leave it out. I never use it with
my pickled peppers.

Also feel free to substitute the peppers you have on hand for the ones
listed in the recipe. Just keep the ratio of vinegar to water to at least
3-to-1 and make sure you have enough hot liquid mix to fill the jars as the
recipe stipulates.

Also, I slice the garlic and mix it with the peppers rather than using it
just to flavor the pickling liquid.

Anny
-----

Hot Peppers


Ingredients
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Ball 100% Natural® Pickle CrispT


Instructions
Prepare Ball® or Kerr® and closures according to instructions found in
Canning Basics.

Leave peppers whole or cut into 1-inch pieces. Mix peppers together. Combine
vinegar, water and garlic in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot
jars, leaving 1/4-inch headspace. Carefully ladle hot pickling liquid into
hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each
jar. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.

Process 10 minutes in a boiling-water.
Yield: about 5 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Many thanks for the advise. I love the altitude adjustments at the end of
the recipe -- 10,000 feet -- imagine someone actually pickling chillies at
this altitude, it's 2 miles up, or put another way one third of the way up
everest. :-)

MS wrote:
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

NO! The seals will not work after one use. You can use them if you
intend to refrigerate your chiles after pickling but not otherwise if
you want a sterile product that will hold up over time.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

Many thanks,

MS

The chiles are probably going to be soggy after a short time. You might
try putting a grape leaf in each jar to help them hold a little
crispness. Do a Google search on this newsgroup to get a couple of
address, such as foodsafety.com or the University of Georgia (the
American one), there will be lots of recipes and advice for people
wanting to put food up.

Properly canned according to direction and with proper canning jars and
lids food can be kept up to two years without much problem. Good luck.

George

Anny Middon wrote:
"MS" wrote in message
.uk...
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

If you keep the pickled peppers refrigerated you won't need to BWB process
them and the gherkin jars will work fine.

If you want to store them at room temperature, use proper pickling jars and
BWB process.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

They'll end up with pretty much the texture of commercial dill pickles.
I've had some in my refrigerator for well over a year, and processed jars on
the shelf for a couple of years.

Here's a recipe from the Ball site (www.homecanning.com). It uses
Picklecrisp, a Ball product, but you can leave it out. I never use it with
my pickled peppers.

Also feel free to substitute the peppers you have on hand for the ones
listed in the recipe. Just keep the ratio of vinegar to water to at least
3-to-1 and make sure you have enough hot liquid mix to fill the jars as the
recipe stipulates.

Also, I slice the garlic and mix it with the peppers rather than using it
just to flavor the pickling liquid.

Anny
-----

Hot Peppers


Ingredients
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Ball 100% Natural® Pickle CrispT


Instructions
Prepare Ball® or Kerr® and closures according to instructions found in
Canning Basics.

Leave peppers whole or cut into 1-inch pieces. Mix peppers together. Combine
vinegar, water and garlic in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot
jars, leaving 1/4-inch headspace. Carefully ladle hot pickling liquid into
hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each
jar. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.

Process 10 minutes in a boiling-water.
Yield: about 5 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Anny Middon wrote:
"MS" wrote in message
.uk...
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

If you keep the pickled peppers refrigerated you won't need to BWB process
them and the gherkin jars will work fine.

If you want to store them at room temperature, use proper pickling jars and
BWB process.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

They'll end up with pretty much the texture of commercial dill pickles.
I've had some in my refrigerator for well over a year, and processed jars on
the shelf for a couple of years.

Here's a recipe from the Ball site (www.homecanning.com). It uses
Picklecrisp, a Ball product, but you can leave it out. I never use it with
my pickled peppers.

Also feel free to substitute the peppers you have on hand for the ones
listed in the recipe. Just keep the ratio of vinegar to water to at least
3-to-1 and make sure you have enough hot liquid mix to fill the jars as the
recipe stipulates.

Also, I slice the garlic and mix it with the peppers rather than using it
just to flavor the pickling liquid.

Anny
-----

Hot Peppers


Ingredients
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Ball 100% Natural® Pickle CrispT


Instructions
Prepare Ball® or Kerr® and closures according to instructions found in
Canning Basics.

Leave peppers whole or cut into 1-inch pieces. Mix peppers together. Combine
vinegar, water and garlic in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot
jars, leaving 1/4-inch headspace. Carefully ladle hot pickling liquid into
hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each
jar. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.

Process 10 minutes in a boiling-water.
Yield: about 5 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Anny Middon wrote:
"MS" wrote in message
.uk...
Hi,

My chilli plant has lots of chillies, too many to use in the short term.
I've been thinking about pickling them, but have never tried this before.

Can I use left over gherkin jars (which are quite large) or do I need
proper pickling jars with the rubber seals?

If you keep the pickled peppers refrigerated you won't need to BWB process
them and the gherkin jars will work fine.

If you want to store them at room temperature, use proper pickling jars and
BWB process.

Can I have some advise and/or recipes please and will the chillies stay
crisp or will they become soggy? Finally how long will they keep?

They'll end up with pretty much the texture of commercial dill pickles.
I've had some in my refrigerator for well over a year, and processed jars on
the shelf for a couple of years.

Here's a recipe from the Ball site (www.homecanning.com). It uses
Picklecrisp, a Ball product, but you can leave it out. I never use it with
my pickled peppers.

Also feel free to substitute the peppers you have on hand for the ones
listed in the recipe. Just keep the ratio of vinegar to water to at least
3-to-1 and make sure you have enough hot liquid mix to fill the jars as the
recipe stipulates.

Also, I slice the garlic and mix it with the peppers rather than using it
just to flavor the pickling liquid.

Anny
-----

Hot Peppers


Ingredients
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Ball 100% Natural® Pickle CrispT


Instructions
Prepare Ball® or Kerr® and closures according to instructions found in
Canning Basics.

Leave peppers whole or cut into 1-inch pieces. Mix peppers together. Combine
vinegar, water and garlic in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot
jars, leaving 1/4-inch headspace. Carefully ladle hot pickling liquid into
hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each
jar. Wipe jar rim clean. Place lid on jar with sealing compound next to
glass. Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.

Process 10 minutes in a boiling-water.
Yield: about 5 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Don't forget the pasteurization method which is 30 minutes at 180 F
regardless of altitude. I use a candy thermometer clipped to the
handle of my jar rack. This works for all pickles and results in a
crisp product similar to commercial.
As an aside, it is still recommended that the vinegar/water ratio in
pickles be 50-50 unless the recipe is USDA tested. (Oregon State U
extension publication SP 50-464)