I have a question about pickled vegetables from Ball book. Do you think these could be just all peppers ? With that vinegar amount seems like it would fly. And the rest of vegetables are low acidic if I understand correctly, so I just need to keep it more or less the same mass?
I have a massive harvest of miniature sweet peppers and I thought this could be a good way to process them without pressure canner.
What are your thoughts ?
Alternative recipe suggestions are welcome!
Thank you 🙏
by GreenFrawg
1 Comment
Hi u/GreenFrawg,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images 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.*