Picked Anaheims 1
2022-03-27
Formulation
- 1⁄2 tbsp kosher salt
- 1⁄3 cup distilled vinegar
- ~1 cup tapwater (to fill the jar)
3 peppers displacing .25cup (thats it…?) water. Jar is 1.25cup
weird measurements since the volume of peppers is so low.
Timeline
- 2022-03-27 - jarred, put in pantry
- 2022-04-10 - minimum pickling time
- 2022-04-12 - opened
Background
It’s not actually clear to us what kind of pepper this is. They’re "mini sweet peppers". I call them anaheims, close enough.
Note that many people recommend boiling the peppers before actually pickling. It wouldn’t hurt anything (since this isn’t lactofermentation and killing bacteria is kinda the point), but i am curious how well it will work on its own.
Another note, I was careful to get all the seeds in with it. This is probably not actually a useful thing to do, but my understanding is that the anti-microbial compounds lie primarily in/around the seeds themselves, rather than the skin.
Outcome
Good flavor and preservation, the acid levels are fine. But this is too watery of a pepper to truly do well - they became fairly soft, and not in the good way that pickled banana peppers are. These would serve well in soups or as an ingredient with noodles, but would struggle to do well in something like a sandwich.
