Thread: Pickles
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Old January 13, 2010   #40
ContainerTed's Avatar
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,258

For the neophytes (like me), I think the key is to use peppers with a good thick wall. Canning (or any kind of heat that cooks) will soften the meat of the pepper and it can get "MOOSHY". Thicker walled peppers will hold their shape and eye appeal better.

As I said above, I don't like a lot of spice heat, so I mix some jalapenos (well cleaned of seeds) with other thick-walled peppers. After a couple of weeks in the jars, the taste (and the heat) is pretty uniform thru-out the jar. I also have adjusted the amount of sugar to my own tastes. And, for $1.24/lb (more than a dozen larger ones), fresh jalapenos in the middle of the winter is always welcome.

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The Muddy Bucket Farm

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