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| I canned several batches of jalapenos this weekend, using the recipes from So Easy to Preserve for marinated peppers, Bread and Butter peppers, pickled jalapenos. I have quite a bit of the liquid left over from the B&B peppers because I always make extra in case there isn't enough. I processed one jar of the liquid because I had room in the canner, and another jar is refrigerated because I didn't have room in that load. I have more peppers coming in, and was wondering what the quality would be and how long they would keep if I made a batch for the refrigerator. I use them mostly for nachos. Could I just slice the peppers and add to the jar in the refrigerator? Would I need to heat the liquid and simmer the peppers or just add the peppers raw to the liquid? The liquid is a straight vinegar solution with sugar and spices. Actually, one batch is made with honey, per Reading Lady's version of cowboy candy. The other jar of liquid is made with sugar. Would love to hear opinions and experiences with this. If you'd recommend something entirely different for jalapeno slices to be kept in the refrigerator, I want to hear that, too. thanks, Jill |
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| If I understand your question correctly, you are asking if you can make a jar of brine, put it in the fridge, and then add the peppers to it as they develop? Correct? Yes, for awhile if it is an undiluted vinegar brine (no added water) and if it is kept refrigerated. With time the water in the peppers will dilute the vinegar and it will begin to discolor and grow cloudy. Dave |
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| Yes, I had brine left over from both batches of Bread & butter jalapenos/cowboy candy. It is undiluted vinegar, no water. Only spices and sugar are in the recipe in addition to the vinegar. I was hoping to use the leftover brine for making a batch of refrigerator peppers, but wasn't sure of the quality or taste. I also didn't know if I needed to simmer them in the brine before refrigerating, or just adding them to the brine in the refrigerator. Thanks for the reply. Jill |
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| oops...edited for duplicate post |
This post was edited by jill2761 on Tue, Sep 16, 14 at 23:24
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| No doubt the taste would be improved by simmering them in the brine but it isn't something you'd want to do everytime you added fresh peppers or they will turn to mush so you might as well skip it. Dave |
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