"jmk" > wrote in message
...
> I am looking for a recipe for refrigerator pickled peppers. We
have an
> abundance of peppers (banana mostly) and I am interested in
pickling
> some of them. Thanks!

I pack them in a jar, fill about halfway with vinegar, the rest
of the way with water, sometimes adding salt, a little sugar,
dill, and/or pickling spices. You can experiment using small jars
and see what you like. (I once had about ten baby food jars with
jalapeños going at one time!) I don't boil the liquids, since the
peppers are kept refrigerated. They seem to last forever.

--
barry in indy

On 7/21/2004 7:29 AM, barry in indy wrote:
> "jmk" > wrote in message
> ...
>
>>I am looking for a recipe for refrigerator pickled peppers. We
>
> have an
>
>>abundance of peppers (banana mostly) and I am interested in
>
> pickling
>
>>some of them. Thanks!
>
>
> I pack them in a jar, fill about halfway with vinegar, the rest
> of the way with water, sometimes adding salt, a little sugar,
> dill, and/or pickling spices. You can experiment using small jars
> and see what you like. (I once had about ten baby food jars with
> jalapeños going at one time!) I don't boil the liquids, since the
> peppers are kept refrigerated. They seem to last forever.
>

One stupid follow up question: Once the rings have been prepared and
covered with the vinegar/water/whatever mixture, how long should they be
kept before digging in? I mean, how long does it seem to take for the
flavors to meld, etc.? Thanks again!

--
jmk in NC

On 7/21/2004 7:29 AM, barry in indy wrote:
> "jmk" > wrote in message
> ...
>
>>I am looking for a recipe for refrigerator pickled peppers. We
>
> have an
>
>>abundance of peppers (banana mostly) and I am interested in
>
> pickling
>
>>some of them. Thanks!
>
>
> I pack them in a jar, fill about halfway with vinegar, the rest
> of the way with water, sometimes adding salt, a little sugar,
> dill, and/or pickling spices. You can experiment using small jars
> and see what you like. (I once had about ten baby food jars with
> jalapeños going at one time!) I don't boil the liquids, since the
> peppers are kept refrigerated. They seem to last forever.
>

One stupid follow up question: Once the rings have been prepared and
covered with the vinegar/water/whatever mixture, how long should they be
kept before digging in? I mean, how long does it seem to take for the
flavors to meld, etc.? Thanks again!

--
jmk in NC

"jmk" > wrote in message
...
> On 7/21/2004 7:29 AM, barry in indy wrote:
> > "jmk" > wrote in message
> > ...
> >
> >>I am looking for a recipe for refrigerator pickled peppers.
We
> >
> > have an
> >
> >>abundance of peppers (banana mostly) and I am interested in
> >
> > pickling
> >
> >>some of them. Thanks!
> >
> >
> > I pack them in a jar, fill about halfway with vinegar, the
rest
> > of the way with water, sometimes adding salt, a little sugar,
> > dill, and/or pickling spices. You can experiment using small
jars
> > and see what you like. (I once had about ten baby food jars
with
> > jalapeños going at one time!) I don't boil the liquids, since
the
> > peppers are kept refrigerated. They seem to last forever.
> >
>
> One stupid follow up question: Once the rings have been
prepared and
> covered with the vinegar/water/whatever mixture, how long
should they be
> kept before digging in? I mean, how long does it seem to take
for the
> flavors to meld, etc.? Thanks again!
>

Not a stupid question! I would say a minimum of 24 hours. It
depends on the ingredients, the temperature in the refrigerator,
and so on. It can't hurt to taste one to see if it's to your
liking. They just keep getting better, the longer they sit. Just
remember that they must be refrigerated from the moment they are
packed.

--
barry in indy