Fishing Forum

[font "Times New Roman"]I have several requests for my secret recipe for the pickled peppers. The secret to the great taste is a variety of peppers. I have tried to pickle using only two or three type and it did not taste as good.[/font]
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[font "Times New Roman"]PAUL’S (FISHINGWATERS) PACK OF PICKLED PEPPERS AND VEGIES[/font]
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[font "Times New Roman"]Select a good mix of crisp sweet, mild, and hot colorful peppers.[/font]
[font "Times New Roman"]Cucumbers, carrots, cauliflower, onions and hard boiled eggs are optional. [/font]
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[font "Times New Roman"]Wash peppers and veggies. Cut off tops of sweet and mild peppers and remove centers. Cut large peppers into strips, sized for eating. Small hot peppers may be left whole if desired. If so, poke holes into peppers using a fork. Cut other veggies into quartered bite size pieces. Pack selected peppers and veggies into any sized bottle with plastic lid.[/font]
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[font "Times New Roman"]Add the following to each jar:[/font]
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[font "Times New Roman"]½ tsp alum per quart[/font]
[font "Times New Roman"]2 cloves of garlic per quart[/font]
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[font "Times New Roman"]If desired, add or omit[/font]
[font "Times New Roman"]1-2 Tbsp vegetable or olive oil per quart[/font]
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[font "Times New Roman"]For different variations, add oil to the jar before pouring the pickle mix in. Adding sugar, pickling spices, and peppercorns to the mix, changes the taste of the peppers. [/font]
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[font "Times New Roman"]Mix pickle juice and bring to a boil; pour into jars of peppers filling to cover peppers, leaving ½ inch head space.[/font]
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[font "Times New Roman"]Pickle Juice[/font]
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[font "Times New Roman"]1-2 c water[/font]
[font "Times New Roman"]1-2 c white vinegar[/font]
[font "Times New Roman"]1-2 Tbsp canning salt[/font]
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[font "Times New Roman"]If desired, add or omit[/font]
[font "Times New Roman"]1-4 Tbsp sugar[/font]
[font "Times New Roman"]1-2 Tbsp pickling spices[/font]
[font "Times New Roman"]1-2 Tbsp colored peppercorns[/font]
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[font "Times New Roman"]Cover jar with plastic lid and place in refrigerator for 2 – 3 days before eating. Peppers last up to 12 months if properly pickled and stored in refrigerator.[/font]
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[font "Times New Roman"]Used peppers and veggies when cooking to spice up meats or use in place of salsa.[/font]
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NICE! Thanks for sharing Paul. These little gems are tasty!
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If this is the recipe of the peppers you had at the wiper tourney, they were very good. Just need to remind myself not to eat another orange pepper whole (habeniero) That was pain!
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[font "Comic Sans MS"][red][size 4]Hey Paul, that isn't some of the same stuff that ole Spiderwelder was choking on last year at Bear Lake is it? LOL.[/size][/red][/font]
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[font "Comic Sans MS"][#ff0000][size 4]AFDan52[/size][/#ff0000][/font]
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That’s how I make them. I don’t know why it is that ever time I pull them out some unsuspecting consumer is encouraged to eat the little orange pepper.
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[font "Comic Sans MS"][red][size 4] Well anyway, it was funny[/size][/red][/font]
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[font "Comic Sans MS"][#ff0000][size 4]AFDan52[/size][/#ff0000][/font]
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Funny for everyone except spiderwelder.
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