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| Hi All,
I have some banana peppers fresh out of my garden I am going to pickle. Never done this before, so learning as I go. Two questions - I have seen some recipes that call for peeling them, others that don't. Is either way OK? Also, a few of them are really big - maybe an inch or so across. Can they be sliced like normal or do I need to cut them smaller? Thanks! |
Follow-Up Postings:
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| Normally they are not peeled. Can't imagine why anyone would want to peel them. They just turn to mush. If you don't use Pickle Crisp they will be softer than the store bought ones are. Check the previous discussions here about them for more details. Dave |
Here is a link that might be useful: NCHFP - Pickled Yellow Pepper Rings
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| I used that recipe after Dave suggested it. I also added pickle crisp. I plan to open one jar at lunch and share with my co-workers. I will let you know how they taste after while! |
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| I liked them, they were crispy, but not dill pickle crispy. Thirteen co-workers tried them. Two spit them out as soon as they put them in their mouth, but those two don't like pickled stuff anyway. The only complaint from some of the others was that they didn't have any heat! They love my pickled hot peppers. Three of them asked me to bring them the recipe and some peppers if I have extra, I have plenty of extra. |
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