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Half peppers, add cream cheese and bake! You can also add turkey bacon around them. Soooo good! A Texas girl always knows what to do with a pepper...salsa of course. Taquitos (peppers, egg, cheese , tortilla and meat) or add peppers to vanilla ice cream. You can add peppers to ANYTHING!
I agree with Natalie, you can add peppers to just about anything. I'm finally getting around to adding them to beer. I will bottle my latest batch and add a slim pepper to each bottle!!!

Natalie Hance-Ratliff said:
Half peppers, add cream cheese and bake! You can also add turkey bacon around them. Soooo good! A Texas girl always knows what to do with a pepper...salsa of course. Taquitos (peppers, egg, cheese , tortilla and meat) or add peppers to vanilla ice cream. You can add peppers to ANYTHING!
i freeze mine, then use w/o worry of them rotting all the next year
Do you freeze jalapenos whole or dice them first?

don round said:
i freeze mine, then use w/o worry of them rotting all the next year
Kim, sorry for the delay - I have been away w/o computer access. I usually freeze mine whole, but you could slice them up beforehand, also. the whole ones once thawed out (which does not take long!) do go bad quickly.

Don

I tried this just the other day, 1/2 cup pickling salt, 1 gallon vinegar, weighted with a bag of water. All peppers are covered but they are turning yellow, once a beautiful green, what could I have done wrong?



Troy Anderson said:

Thanks that is a . What do you use for weigh?

Pat Johnson said:
I keep a brine of 1/2 cup canning salt per 1 gallon vinegar and just keep adding the peppers I can't use. Keep a weight on top to hold them under the liquid. I add them all summer a few at a time. They last for ever that way. When I get the urge, I fish out the amount and type peppers I want and put them into the food processor to make hot/pepper sauce. They keep their bright color and firm texture in the brine so I proudly keep it on the counter as an ornament. You can add a little of the vinegar juice if needed to make the hot sauce soupy enough to pour. Do not slit or cut the peppers before adding them to the brine. The idea is to preserve them not to infuse them with vinegar taste. The good thing about this technique is that you don't have to do anything after the initial set up. Yoouu simply add more peppers when you have more than you can use instead of allowing them to rot. Find a fish bowl or something pretty and use some sort of lid to keep out the critters & dirt.

I used 1/2 cup Morton's canning salt to 1 gallon 5% acidity vinegar  --

I made up brine and put in whole jalapenos and weighted them down.They started turning brownish  overnight-  looks like they are starting to pickle-  after 3 days I pulled 1 out and it has turned soft . I went back over recipe for brine  thinking maybe smaller amount of vinegar was suppose to be added to gallon of water ? what did I do wrong ?   

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