Want to pickle my Cherry Peppers....please help me be successful!
Ok, so I am a pickling newbie. I want to try and pickle some homegrown cherry peppers. I found a few good sites with instructions on how to pickle various peppers. I do have some questions though.
Specifically for pickling WHOLE CHERRY PEPPERS (like the ones sold in store that are used fo stuffing, etc.):
1) Do I need to blister & peel the skins before I pickle them?
2) Do I need to put slits in whole peppers? I thought doing so would make them limp and they would lose their shape. But what do I know? haha
3) Can I use kosher salt as a replacement for pickling salt? I can't seem to find pickling salt readily available.
4) What other tips and advice do you have for me?!?