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Thank you for your replies. I did go th liter route but I refrigerated them instead (going to make a pickled pepper relish recipe I came up with a few years ago). If I pickle the rest for storage, ill do pint sized jars :)

Is there a reason you cant water bath them? Is that an actual thing? Some recipes you can only do pints and not quarts?

Hey All, Pickling peppers with this recipe https://www.beyondthechickencoop.com/pickled-peppers/#recipe and its says to use 250 or 500ml jars (half pint or pint sized). I plan on using 1L (quart) sized jars. There isnt a need to adjust the recipe for a larger jar is there? Other than the...

I forgot to add some pics

I dont have familiarity with that variety but the shape, color and texture seem to he different which leads me to believe its crossed. Do you have other squash family plants in your garden or close neighbors?

Ok so my first test was actually pretty bang on. I took out half the salt and 1/3 the parm and taste wise, i would say its 85-90% there. I cooked it ina. Small pan in the oven, pepper standing up with about 0.75 cup of water at the bottom covered for 35 minutes and uncovered for another 10. I...

Saving seeds from your garden is an amazing way to save money (which is why many garden in the first place) on growing veg. You have to be very careful about saving seeds that easily cross. Zuchinni crosses very easy with other squash family fruits like pumpkins for example. Almost all my...

If onions make your eyes water, peel them, cut them in half and leave them in the freezer for around 5 minutes. Watery eyes no more!

I used to work at a Mary Browns and one day I was carrying over a tray of freshly cooked chicken to the warmer. The floor was just washed but my shoes we oily and i slipped right in front of the serving window tossing 30+ pieces of chicken in the air right in front of 10 customers. My boss told...

Could you not do batches? I would suggest trying an oven method like others have suggested but if they are just not the same, despite it taking more time, the batch route may be the one to take. Best of luck! :)

Made a big batch (23 cups of breadcrumbs haha!) of the base recipe. Dry, it tasted pretty close to what I remember. Oddly, less oily considering I put 6 cups of olive oil in it! I stuffed one pepper and cooking it now and seeing if adjustments need to be made. I will report back in an hour :)

I can see the edit now!

Understood. Thanks!

I cannot edit either. I just made a post, saw a spelling mistake, have never seen an edit button since I joined, looked to see if there was on in the tech help and can't see it. It's not on my phone or PC and I posted 3 minutes ago :S

Yep! Just looking at the list of ingredients, I would say this is pretty much bang on. I would have to see it in the bowl mixing it up but I think this is basically it with maybe some tweaks. Don't forget, you are cooking the pepper for about 20-30 minutes so the steam and liquid from the pepper...

Thanks for the recipe :) Ya what I make can totally keep in the fridge ok, it was the jarring that was the issue for me. When you say not to use the boiling water method to preserve, do you mean for anything or in particular this?

Freezing it eh? Thats not a bad idea... I wonder if that would hold up texture wise. It doesn't hurt to give it a go! I never thought of that before. Thanks so much for the idea :)

Due to my families situation, I don't have contact information for anyone (nor can I find them). Sadly I am on my own. However! I tweaked my Google search and may have some good recipes that can start me off. Here is an example...

Hey All, I am on a quest to recreate my grandmother's recipes after she passed away a couple of weeks ago as a tribute to her and a way to remember her by. One of her most famous recipes was a stuffed red pepper that was filled with breadcrumbs, herbs and spices and chilli pepper flakes. I...

Thanks for everyone's feedback! I will crack open a jar in about 3 weeks and let you know if there are any issues (or if you don't heard from me I died and apparently you shouldn't let them float lol).

Thanks for all the input everyone. It seems strange my grandmother made this for 60 years and it was completely fine. But I guess what you are all saying is the line of safe versus not safe is so slim with this recipe that it is pretty risky. I have 3 small kids and a wife so I think I will make...

I am not sure if it was tested and approved. Im not sure ive ever seen a recipe that has those credentials. Where does one find these? And hoe does a recipe get certified under them?

Process then as in boiling after jarring? 15 minutes as per the recipe. Just an FYI there are many recipes for older, more bitter cukes to pickle them. Apple Hill pickles actually require bitter, peeled cukes for example :)

Hey All, I made pickles for the first time following a recipe online. Because I had a ton of over grown, slightly bitter English style cucumbers, I peeled the skin, sliced in spears and shoved them into 500ml jars. They were in there nice and tight. Lo and behold, I add the brine and then boil...

Hey All, First time posting here and I am hoping you can help me with my issue :) My grandmother passed away a couple of weeks ago at the age of 97. She was a culinary genius (as all I Italian grandmothers are I think haha) and she had one preserve that I loved to eat with my deli meat...