Hi squid - the link below will take you to the basic directions for all forms of pickled peppers - sweets, hot, mixed, etc. Keep in mind that 50:50 vinegar and water is the lowest safe ratio you can use but more vinegar is better, especially if you are going to add other ingredients like garlic. Indeed if you search pickled peppers here you'll find some use 100% vinegar and no water.

The mushy results was from the pre-cooking. It isn't necessary. Larger pieces also hold up to the processing better - even whole with slits cut in them work.

Hope this helps.

Dave

Here is a link that might be useful: NCHFP - Pickling Peppers

You can also add pickle crisp (i.e. food-grade calcium chloride) for a crunchier pickle.

Carol

I was just logging on to ask pretty much the same thing...but I did not pre-cook my peppers. Hubs says they are very tasty, with just the amount of heat he likes, but mushy. Does the pickle crisp affect the flavor at all?
Thanks!

Thanks for that link, Dave!

Does the pickle crisp affect the flavor at all?

Not to me. Ken (I think) mentioned a bit more bite but I can't taste it.

Dave

I no longer process mine. I just add the liquid and then refrigerate them. I have never been able to have crisp peppers if they are processed, even if just for a small amount of time. Also, the recipe I use has no water..just vinegar, sugar, salt and spices. I tried pickle crisp and all of the other tricks but they were just never crisp enough to suit me.

Hi everyone! Thank you for your responses. I think the way I worded my question was misleading. To clarify, I put the raw peppers in the jars with a few garlic cloves and some black peppercorn. Then I add the simmered vinegar, water and salt solution to the jars covering the peppers giving proper headspace. I stir out air bubbles, then put on lid and screw cap. then submerge in boiling water for 15 min to seal. With this method used what can i add or do for them to keep there crunch?

Thanks!

With this method used what can i add or do for them to keep there crunch?

Pickle crisp (calcium chloride) as mentioned above and using the proper processing times as provided by NCHFP (linked above).

You don't mention the size jars you are using but hopefully not quarts. And you are using a potentially unsafe level of vinegar at 1/2 and 1/2 (75-80% vinegar is recommended) so these need to be refridgerated. More vinegar would be needed if you want any self storage time.

Dave

I canned peppers by boiling a brine consisting of 50/50 water to vinager as well as salt and other seasonings and poured it as it boiled into a steril jar stuffed with peppers and then allowed it to seal.Am I safe from bacteria ?

SO frustrated trying to suss out what is safe. The recipe Dave posted from the NCHFP for sure leads to pepper mush. And what is with the 5/1 ratio of vinegar and the 10 minute processing time, when dilly beans only call for 5 minutes and a much more dilute ratio?? Are peppers that much more dangerous than beans?
So, a Korean lady I know just pours hot brine over her peppers, 2-1 vinegar/water ratio at most, and does not process, even though raw garlic is in the jars too, and has let them sit on her shelf in her garage and then eaten them all year for her whole 60-year old LIFE and her family has too and they never have had one illness or even spoiled jar.
Where the heck is the safe happy medium? Does acidity alone kill botulism and other nasties, and as long as the jars seal, they're shelf-safe, or not??

I save the plastic lids that come on maronaise jars and the like that fit the top of my canning jars. I wash my jars and make sure they are very dry, put the plastic lids on them. They stay nice and clean. I have also saved the old rings and flat lids turn the flat lid over so the seal is not on the rim of the jars . Use the old rings . Keeps the jars clean and protects the jar rims. Puts the old lids and rings you can't use any more to a good use. You can also buy plastic lids to replace the metal ones after a jar has been opened. Hope this idea helps someone