Marchant Peppers
"I've been putting up these peppers for 30 years, as did my mom before me. Submitting it here so I can find it easily! Getting scattered in my older age...lol I like these because I can do any amount of peppers as I pick them, no need to process.
Prep time doesn't include boiling, cooling, or packing!"
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 1/2 qts.
ingredients
-
for brine
- 8 cups white vinegar (1/2 gal.)
- 1 pint white wine vinegar
- 2 pints water
- 4 tablespoons canning salt
-
for peppers
- 4 -5 garlic cloves, per pint (or to taste)
- italian white wax pepper (I use Marchants)
- 1 pinch alum (optional)
directions
- Bring brine to a boil, remove from heat and cool.
- Clean peppers, trim stems as desired.
- Pack into sterilized jars, with garlic.
- Add alum if using, fill with brine.
- Wipe jar rim, cover with sterilized lid, screw on ring.
- I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
- I have always waited 6 weeks for the pickling, because my mom did!
Questions & Replies
-
I'm assuming that Brunos has enough vinegar in their brine that the jars are not processed nor sealed. Eisley wax peppers are the ones to buy, and they produce tons of peppers. I am experimenting with vinegar/water ratio to get the acidity right. -
I've been eating Bruno's peppers for years and trying to emulate the recipe. I notice their jars do not appear to be sealed. Is this recipe similar?
-
When you say no need to process does that meat these are shelf stable or do they need refrigeration?
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