I had so many this year, I didn’t even think about pickling them! Thanks for the info!
coughcough
That’s pretty much the brine ratio I use for all my peppers. Sometimes I omit the sugar or throw in a spring of dill.
I wait for the brine to cool before pouring over the peppers, though, I’ve found hot brine causes the texture to get a bit mushy (and these are fridge pickles so it shouldn’t matter).
TheAngryCheeto
I wonder if I could make this recipe with aji limons. Not sure if it would be any good
ryati
I have been getting so many sugar rushes also. I started to pickling them and they are soooo good. I put them on everything now. I cut mine into discs to make them easier for adding to anything, but basically follow the same recipie.
Unusual_Creature
Man I started mine too late this year. I have about 10 good sized ones on the plant, but I think I’m gonna have to pick them and let them ripen on the counter.
ckhubfin
These have been my 2 best ferments so far this year, sugar rush a couple habs for more heat and a bunch of garlic. Great sauce!
Artpeace-111
Mmm, cabbage filled, pickled peppers, I picked three(it’s my dream and they are stuffed tight and blanched in oil) ;j
7 Comments
I had so many this year, I didn’t even think about pickling them! Thanks for the info!
That’s pretty much the brine ratio I use for all my peppers. Sometimes I omit the sugar or throw in a spring of dill.
I wait for the brine to cool before pouring over the peppers, though, I’ve found hot brine causes the texture to get a bit mushy (and these are fridge pickles so it shouldn’t matter).
I wonder if I could make this recipe with aji limons. Not sure if it would be any good
I have been getting so many sugar rushes also. I started to pickling them and they are soooo good. I put them on everything now. I cut mine into discs to make them easier for adding to anything, but basically follow the same recipie.
Man I started mine too late this year. I have about 10 good sized ones on the plant, but I think I’m gonna have to pick them and let them ripen on the counter.
These have been my 2 best ferments so far this year, sugar rush a couple habs for more heat and a bunch of garlic. Great sauce!
Mmm, cabbage filled, pickled peppers, I picked three(it’s my dream and they are stuffed tight and blanched in oil) ;j