I've been growing shishitos for several years now, and I'm always amazed at how super productive they are...finally going to pickle some this year...thanks for the recipe!
I might well give this a go! I have some right now that I wasn’t sure what I’d do with. The red ones definitely gave a nice look added to my pepperoncini peppers this year. First time for those this year…actually, for both. The pepperoni’s I ended up with were a hot variety…standard? These two seem like close cousins, although my Shishitos didn’t seem to throw any with heat. Lol, I kept looking for that 1 in 10. Curious…do you happen to think brine can be made in bulk to have on the ready?
You just need to multiply the brine. So if you're starting with my recipe, which is three parts vinegar, 1 part water, just do that in a larger quantity, so, say 3 quarts vinegar, 1 quart water. Because you're adding the salt, sugar and pickle crisp to each JAR, all you need is enough brine to fill however many jars you are making. Good luck. Shelf stable for at least 18 months, though they will be best eating in the first year.
I've been growing shishitos for several years now, and I'm always amazed at how super productive they are...finally going to pickle some this year...thanks for the recipe!
Great video, thanks! Just canned two pints and left one pint to ferment for a week or two (minus the pickle crisp).
I give this a try this summer😅
I might well give this a go! I have some right now that I wasn’t sure what I’d do with. The red ones definitely gave a nice look added to my pepperoncini peppers this year. First time for those this year…actually, for both. The pepperoni’s I ended up with were a hot variety…standard?
These two seem like close cousins, although my Shishitos didn’t seem to throw any with heat. Lol, I kept looking for that 1 in 10.
Curious…do you happen to think brine can be made in bulk to have on the ready?
You can definitely keep brine made up, as long as you heat it before using. Just keep it well closed so it doesn't evaporate.
Can you send me a large volume recipe. I am doing shishitos and peppercinis. Really need a recipe!! How long are these shelf stable?
You just need to multiply the brine. So if you're starting with my recipe, which is three parts vinegar, 1 part water, just do that in a larger quantity, so, say 3 quarts vinegar, 1 quart water. Because you're adding the salt, sugar and pickle crisp to each JAR, all you need is enough brine to fill however many jars you are making. Good luck. Shelf stable for at least 18 months, though they will be best eating in the first year.