Ran into an error on the UGA website and sent this to them and to my local extension office where I did master preserver training because idk whether I can eat these or need to toss them.
https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bell-peppers/
Error on this recipe, says at one point to add peppers to the boiling vinegar and then later to put boiling vinegar over the peppers a la raw pack. I interpreted as a raw pack recipe and then processed for 10min rather than 5, like the UGA hot peppers recipe instead. (I also didn’t include the sugar in this recipe because we don’t keep sugar in the house.)
If I have to toss, I am totally fine with that, it’s just a learning experience.
by hierophant75
3 Comments
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I don’t see a problem with the recipe. Cook the peppers in the boiling vinegar, then put the (cooked) peppers in the jars and cover with the hot vinegar.
Extension service says raw pack is ok for pickled peppers, so I think you are fine. You can freely swap types of peppers, so it doesn’t matter what kind you used. See [https://extension.oregonstate.edu/catalog/sp-50-454-preserving-peppers](https://extension.oregonstate.edu/catalog/sp-50-454-preserving-peppers)