Thread: Peppers
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Old March 25, 2010   #6
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Quote:
Originally Posted by Marko View Post
I put washed chilies (whole or cut) in sterilised jars and pour over boiling brine (diluted vinegar, salt and sugar). Close immediately, cover with some cloth and let it cool slowly.
Chilies pickled this way are not mushy and they last at least three years. As a matter of fact, they are getting better every year.
That's the way I do it....the hot pack method. The only jars that get processed are ones that don't seal as they cool (the distinctive "pop" sound and the dimple in the lid)...and even then there aren't that many that have to be. Less than 5% of all the jars we do, when we do our marathon have to be processed.

All are still "crispy" when the jars are opened.
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