Brown Thumbs wrote:I have only canned my jalo peppers in the past (picklin' them I think it's called). If you add a small amount (1 tsp or so) of olive oil to the vinegar it will make the peppers and the pepper sauce much hotter. I don't know how it works, but I was told this many years ago and I can tell the difference in jars that have or have not had olive oil added.
How do you normally put your peppers up? I've heard of freezing them, but have never tried it.
I'll put my peppers up simply by pickling them in a vinegar brine. The brine consists of vinegar, water and salt. In my opinion, they really don't need much else to be good.
If I'm pickling some green beans I'll add red pepper flakes or a Jalapeno or two sliced up along with a clove of garlic thinly sliced to the brine to give them some zing. I use most of my pickled green beans in Bloody Mary's, cut up in salads, or simply eaten on their own.
I've never frozen them but have frozen excess bell peppers and they lose a lot of their texture that way. I find they become a bit mushy when thawed and are only good for use in cooking.