Re: [CH] pickling peppers

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I go with 2.5% acid content (5 % diluted 1:1, or 7.5% 2:1 (water/vinegar)),
with 5 min processing in boiling water for 1/2liters/pints.

I mix in other vegtables, carrots, broccoli, cauliflower, garlic, onions,
etc.  Last year I aslo started using okra, and I'll be doing a lot more of
that this year.

My favorite peppers for pickling are jalpenos, serranos, cayennes (for
taste, not eating), various hot wax types, bolivian rainbows, and rocotos.
I made some nice multi-colored rocoto pickle using red, orange, and green
rocotos (plus onion) last year.

Tom

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• Maybe in reply to: Ginger Cato: "[CH] pickling peppers"