This is a Bread and Butter Pickle recipe that I used with mixed jalapeno /serranos. Just substitute peppers for the cucumbers. Very good

I usually double or triple this recipe, making an extra portion of the brine to be sure to have enough to cover the pickles.

1 1/2 to 2 lbs cucumbers sliced 1/4 " thick
2 medium onions sliced thin
6 ice cubes
1/4 cup coarse ( Kosher ) salt
1 cup cider vinegar
1/2 cup sugar
1 Tablespoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric

In large bowl combine cukes, onions, salt, and ice. Let stand 1 hour tosssing occassionally.

Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.

In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.

Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.

I've never tried pickling roasted peppers, but don't see why it wouldn't work. Good idea too. Roasting for a short time really brings out a great flavor.

I have pickled peppers in my fridge that are going on 2 years old and just might outlive me.

So simple. An equal mix of 5% acid vinegar and sugar. Gently heat the vinegar enough to dissolve the sugar. Cool the mixture in the fridge first and then add the pods. I slit each pod so the vinegar can get inside. Remove stem and seeds is up to you. I don't mind seeds that are not tough.

The sugar is a color preservative and cuts the acid taste. Totally optional.

Way, way too many times have I halved a perfectly good looking fresh hab and found it to be full of fungus. I always cut habs in half before pickling. Rocotos are cut in half because you must remove the tough seeds.

Lucky you to live in an area where you can purchase fresh rocotos and manzanos at market!

jt

John, that is news to me, i've never seen either one of those fresh....You mean in Houston Texas? Where can i find some?

Fied, Does your recipe work if you keep the peppers whole, but sliced down the middle lengthwise?

Cheers

> Where can i find some?

Beth at Peppermania can tell you. She sends them to me every now and then because we are friends.

legs

Never tried it that way. why don't you try a small batch and let us know?

john

will do, going to the store right now.

Okay! Fiedler, i changed up your recipe some, but i went through with it.

I cut the stems off of the serranos and cut them in half.

I took out the turmeric and instead added whole black peppercorns and cumin seed. I also added a dash of smoked paprika.

The turmeric gives it it's nice color and I don't believe there is a substitute. A very subtle flavor.

We'll see how they come out.

How long before they are pretty good?

Maybe a week or so?

cheers

the next day

John (Fiedlermeister)- I used your Bread & Butter recipe last night with a mixture of Biker Billys, Hungarian Wax, Rain Forest, Chimayo and one round one that I don't know the name of. Most of them were ripe rather than green. I don't have a scale, but would guess that I had about a pound of peppers. I ran out of the solution and had to make more. I sampled them this morning and they are delicious.
John A

Glad you liked them. I told you about the brine -:)