Hi u/jester2211, For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
MacEWork
2 cups vinegar, 1 cup water, 1 tbsp salt. That’s really all there is to it. Bring to a simmer, add vegetables, cook for five minutes, jar it up. Let sit at least a week in the fridge.
MN_Dripper
That depends, do you like soups, stews, pizzas, casseroles, or food in general?
-ixion-
Are you wanting to actually can it? For my sweet and hot cherry peppers, I just use a brine where I can store them in the fridge in one big jar for the year (most recipes claim this method is only good for a few months but I’ve had no issues with pickles or peppers this way and honestly, after a year I think the fridge version of both pickles and peppers end up less soft than water bath canning with pickle crisp after year). For the cherry peppers I use something like a small bamboo skewer and poke four holes around the green from the plant stem so the liquid can get in. Throw them in the jar, add brine and spices you want, use a food saver to seal (and transfer some brine inside the pepper). Peperoncini and Sweet banana I just cut into slices and do the same thing.
4 Comments
Hi u/jester2211,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
2 cups vinegar, 1 cup water, 1 tbsp salt. That’s really all there is to it. Bring to a simmer, add vegetables, cook for five minutes, jar it up. Let sit at least a week in the fridge.
That depends, do you like soups, stews, pizzas, casseroles, or food in general?
Are you wanting to actually can it? For my sweet and hot cherry peppers, I just use a brine where I can store them in the fridge in one big jar for the year (most recipes claim this method is only good for a few months but I’ve had no issues with pickles or peppers this way and honestly, after a year I think the fridge version of both pickles and peppers end up less soft than water bath canning with pickle crisp after year). For the cherry peppers I use something like a small bamboo skewer and poke four holes around the green from the plant stem so the liquid can get in. Throw them in the jar, add brine and spices you want, use a food saver to seal (and transfer some brine inside the pepper). Peperoncini and Sweet banana I just cut into slices and do the same thing.