I am getting ready to pickle sweet Italian peppers for the first time. The ball book says to brine it in salt water 12 to 18 hours and then rinse and drain. Why do you have to do this step? Won't the salt make them mushy? I have never canned pickles or peppers before just pickled beets and they don't have you brine them first. I don't want to mess these up and end up with soggy pickled peppers.
Has anyone here ever pickled the peppers before and did your recipe call for brining first? If not how did you do them and how did they turn out?
I have the peppers cut up and rinsed and sitting in the fridge. I will wait to see if anyone has any suggestions before trying to pickle them tomorrow. Thanks for any help you might have.
I don't brine mine first. I soak them in ice water for awhile and then pour the hot vinegar and stuff over them in the jars..no brining. I think they WOULD be soggy. Mine are pretty crisp.
Thank you Jenny for your response. Did you use the recipe from the Blue Ball book or one of your own? I would love to know what your recipe is. The one I see in the Ball book calls for ground horseradish. This does not sound good to me.
I will be checking back in a little while. I am almost done with the peaches and will be pulling the peppers out of the fridge to cut up smaller. Thanks so much for your time.
Pickled peppers-Why the salt brine?
Posted - Aug 12 2011 : 12:30:14 PM
