"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 08-11-2005, 07:02 AM   #1
Senior Cook
 
Join Date: Jul 2004
Posts: 174
Making Pepperoncini Advice

We have absolutely tons of banana peppers and have been harvesting them for several weeks now. Up to this point, I have just been cleaning, cutting up, and freezing them in Hefty freezer bags. I was thinking that perhaps I could make them into pepperoncini (not sure of spelling), but have been unable to find a recipe in any of my cookbooks for doing this. I would want something that doesn't require any kind of processing, but just could be jarred and refrigerated. I know they would need something added for "heat", but have no clue as to all the ingredients. Has anyone tried doing this and can help me out? Thanks so much!

__________________

__________________
cats is offline   Reply With Quote
Old 08-11-2005, 07:36 AM   #2
Assistant Cook
 
TheLemonSong's Avatar
 
Join Date: Aug 2005
Location: Athens, OH (via Indiana)
Posts: 39
Send a message via AIM to TheLemonSong
I was thinking...while I'm not sure how to add heat or whatever..try this:

My mom does this with pickles. She'll eat all the pickles in the jar, then she'll just cut up cucumbers and put them in the pickle juice with some seasoning and in a few days they turn in to great pickles. Why not try the same thing w/ pepperonici...just get a large jar, and when you're done eating them put the banana peppers in the jar.

I think in general a vinegar brine with some roasted chili flakes, salt, and pepper might work just fine to help you make the pepperonici, or you could add some jalapeno to raise the heat.

Hope that helps...
__________________

__________________
TheLemonSong is offline   Reply With Quote
Old 08-11-2005, 12:12 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
I have the same problem with my banana peppers -- tons of them.

I'm gonna pickle some this weekend.

I'll probably just use vinegar, salt, some sugar and water.

Here are some "recipes"

http://www.google.com/search?hl=en&q...banana+peppers

Or this (seems technical) http://www.paleotechnics.com/Articles/Pepperoncini.html
__________________
jennyema is offline   Reply With Quote
Old 08-13-2005, 06:22 PM   #4
Senior Cook
 
Join Date: Nov 2003
Posts: 142
I stuff mine with fresh cabbage, then jar them, then put them into a brine, they are tasty all winter long, you can either use them as a side dish salad, or slice on sandwiches or make a nice cole slaw.
__________________
"The only thing I am giving up today is...giving up!"
Brianschef is offline   Reply With Quote
Old 08-14-2005, 12:51 PM   #5
 
Join Date: Jul 2005
Posts: 66
Quote:
Originally Posted by jennyema
I have the same problem with my banana peppers -- tons of them.

I'm gonna pickle some this weekend.

I'll probably just use vinegar, salt, some sugar and water.

Here are some "recipes"

http://www.google.com/search?hl=en&q...banana+peppers

Or this (seems technical) http://www.paleotechnics.com/Articles/Pepperoncini.html

The paleotechnics article is excellent. It got me to look up lactic acid (lactic acid, CH3CHOHCO2H, a colorless liquid organic acid.) and to realize the role of fermentation in the pickling process.

I too have attempted to pickle veggies, and meats with vinegar/brine and the taste of the acetic acid (vinegar) is all wrong. So, fermentation which produces lactic acid is the key here.

-- which reminds me that my Chinese neighbor makes "Kim Chee" -- nappa cabbage that's fermented in huge crocks, with various peppers. Eureka! Now I understand what's going on and why my pickles don't make it.

So, here's a link from a Google (It's a noun and a verb these days.) on lactic acid bacteria and canning/pickling.

http://www.eufic.org/gb/food/pag/food18/food184.htm



__________________
Daphne duLibre is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.