On Mon, 7 Jun 2010 23:31:02 -0700 (PDT), spamtrap1888
> wrote:

>On Jun 7, 9:01*pm, Lou Decruss > wrote:
>> On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
>>
>> > wrote:
>> >In article >,
>> > Lou Decruss > wrote:
>>
>> >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
>> >> salt. *The link I posted last week sliced them after a 2 month brine.
>> >> Being sliced I assume it's going to go faster so I'll check them in a
>> >> week and see where they're at and maybe make a tiny test batch.
>>
>> >> One pound gave me exactly one quart.
>>
>> >>http://i45.tinypic.com/2njlyqc.jpg
>>
>> > :-) *That's a lot of salt if you made brine for just the one quart. *
>>
>> I didn't measure. *I just dumped some in. *It was probably a bit less.
>> That's another reason I want to check it at a week. *Thanks for the
>> pointer though. *I'm new to this stuff. *The peppers are only a small
>> part of the final product. *
>>
>> >Did you process or are you letting them sit in the fridge?
>>
>> Just in the fridge. *I have the gear but never processed anything yet.
>> If the stuff turns out well it might motivate me to learn canning.
>
>Wait till all the flavors blend, I agree.

It may take the two months or it may be ready in a week. We'll see.
I've got the pot, basket, and cases of jars but don't know how to use
it. I'm not going to waste time learning until I have a recipe I know
works.

>Pressure canning would be safest.

I found out the guy who has the recipe I'm trying to get makes big
batches and cans and sells them. He's on furlough so we don't know if
he's going to share it.

Lou