Pickled Peppers

RecipeCook Says:

Feb 13, 2009 - So glad it worked for you. See, homemade is easy, and better than storebought! ~Rita

phrihanko Says:

Apr 2, 2009 - peter piper picked a pack of pickled peppers :D

jeffnkel09 Says:

Apr 9, 2009 - Great video! You put things in clear terms that even i understood! Thank you so much!!

pimpshiza Says:

May 12, 2009 - There is a local semi-fancy restaurant that serves pickled peppers with every lunch sandwich. I lust for these things, and they now know me well, and bring me a full bowl to munch on.

Casper48022 Says:

May 14, 2009 - "when your in bed like me you hear "ping ping ping" ... haha, what a cute woman..

boundleadtheblind Says:

May 19, 2009 - all over your face

Stevecast Says:

Aug 6, 2009 - Thanks.. Very Helpful...

christymreed Says:

Aug 13, 2009 - Is that the Brady's kitchen?

AnnieNM06 Says:

Aug 15, 2009 - Great video. I never knew you could do this without a a hot water bath canner. Do you know if i can do this with green tomato relish? I have a bunch of green tomatoes and want to make relish with them and have no canner. I wasthinking about just going to put them in the freezer because I dont have much choice but dont' want to do freezer relish, yk? thanks

RecipeCook Says:

Aug 17, 2009 - Thanks. You do have to can relish in a water bath. Water Bath Canners are relatively inexpensive at Walmart and the big box stores. A small investment for years of happy canning, plus the pot can be used for other big batch cooking. Just be careful when using it to cook food in, since these pans are usually real thin walled w/out a heavy bottom. Relish sounds delish - want to share the recipe? ~Rita

Yewtoobnube Says:

Aug 17, 2009 - First, thanks for this video. I have been dabbling in some container gardening this year and now I have a ton of peppers coming ripe and want to try this. It's great to know the peppers will last for up to a year without using a pressure cooker....(always easier to start small and not get discouraged). Once again, thank you!

Jezter80 Says:

Aug 21, 2009 - I tried your recipe with some whole jalapenos that I grew but I didn't add enough brine so now some are floating out of the brine a little. Will they be ok for a while or should I throw them out? Thanks

Jorient405 Says:

Aug 22, 2009 - I had the same problem. I just turned the jar over after a few days, then a few days later again. No worries.

bjicjds Says:

Aug 23, 2009 - Very well done... Rita my son and I just harvested about 20lbs of peppers and looked on youtube for some advice. We will be taking yours. Thanks and keep up the good work.

Yewtoobnube Says:

Aug 23, 2009 - Just wanted you to know we followed your recipe for pickled peppers and were excited doing it. We're going to wait a few more days before opening a jar and tasting them. We put a video on YouTube and mentioned you...I would have put a link to this video, but I didn't know how. Thanks for the info!

RecipeCook Says:

Aug 24, 2009 - I think you'll like them. Chill in frig first to get them real crisp. ~Rita

RecipeCook Says:

Aug 24, 2009 - They should be fine - empty them out of the jar and put them into a shallow container so that the brine covers them as much as possible. Store in frig.~ Rita

85Lbow Says:

Aug 29, 2009 - I did this about a month ago, and have a tip of a pepper that is outside the brine in one jar, and some floating but covered peppers in the other jars. Does this mean I should throw them out? Could I put them into a new container and put them in the fridge, or is it too late? And if I do put them in the fridge, then how long will they last?

jdrum12 Says:

Sep 5, 2009 - Thank you this video. I followed this today with cherry peppers. In one jar, I stuffed them with mozzarella cheese and noticed the vinegar looks cloudy. Is this a problem? Is this normal? Thanks again.

circuit50641 Says:

Sep 24, 2009 - I tried this last night. My first time. I planted a contaniner garden, my first time for this also. This method was easy and fast. Hopefully, they come out okay. And I did hear the ping, ping, ping.

workingmomathome Says:

Oct 5, 2009 - After canning where do they need to be stored? Fridge or pantry?

RecipeCook Says:

Oct 5, 2009 - You can leave them in the jar as long as it's sealed, don't open the jar to replace liquid. All that will happen is that the food may darken but not spoil. That happens to me when I can, too, and I usually pour them out, put them in a container that allows the brine to cover all, and then refrigerate. They will keep for months that way. Your choice, though. ~Rita

1backhoe1 Says:

Oct 24, 2009 - i found ... it is the best vid about pickled peppers ... thanks

106thealicecullen Says:

Nov 14, 2009 - rikki tikki tavi keeps me sane. he teaches me fwench. Ill est ne le divine ent fan. ITS MEANS I WOVE U AND JALEPENOS

hithemills Says:

Nov 18, 2009 - Just tasted the peppers after following your video - fantastic. Many Thanks