Ask a Question forum: Jalapeno Peppers

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Name: Richard Panella
Yorktown NY 10598
richpanella
Jan 19, 2018 5:07 AM CST
I jar jalapeños from my garden for my family every summer. I use quart jars with half water and half white vinegar. I usually put in 2 tablespoons of salt per quart then store them on a shelf in the garage. On rare occasion the peppers come out mushy. I use mainly kosher salt or iodized salt on occasion. I have had them on the shelf up to 3 years with perfect results most of the time. Any idea why they turn mushy?
Name: Philip Becker
Fresno California (Zone 8a)
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Philipwonel
Jan 19, 2018 8:45 AM CST
Iodized salt, is a no no for pickles.
I never water-bath pickles, not necessary. You can find recipes that don't require any steam or water bath.
I can't remember if it's a bit of alum, cream of tater, or what, that helps keep pickles firm. Google pickle recipes, to find out.
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Name: Laurie b
Western Washington (Zone 7b)
Houseplants Region: Pacific Northwest Sedums Orchids Tropicals Region: Mexico
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lauriebasler
Jan 19, 2018 8:51 AM CST
Yum, homemade pickles!! Hurray! Hurray!
Name: Philip Becker
Fresno California (Zone 8a)
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Philipwonel
Jan 19, 2018 9:10 AM CST
Laurie, Richard : Now you making me hungry FOR.... Pickled OKRA ! DAM-IT ! And it won't be till mid-june, till I'll have any from garden. 😭
You, make them just like pickles.
And, FYI ! Pickled, they are not slimy !!! Yum, I can't wait.
😎😎😎
Anything i say, could be misrepresented, or wrong.
Name: Liz Shaw
Gilbert, AZ (Sunset Zone 13) (Zone 9a)
Arizona Gardener
Enjoys or suffers hot summers Region: Southwest Gardening Region: Arizona Ponds Aquaponics Hydroponics
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LizDTM
Jan 20, 2018 8:26 PM CST
You can put them in a freezer bag and throw them in the freezer. No need to process them before doing so.
And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom. -Anaïs Nin

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