so glad you mentioned that this recipe needs to be stored in the fridge. I love these peppers, they are my favorites...I stuff them with a small piece of (real) Parmesan Cheese wrapped in a a piece of Prosciutto.... then I keep it in olive oil with vinegar in the jar after pickling (like you do). I do need to pull them out of the fridge before eating them for the Olive Oil to 'melt' but so so good. Thanks for the feta idea.
Thanks for the great video! We've made these twice now, as well as with jalapenos! They are a fan favorite with our extended family, and are now a go do gift for host gifts as well! Love how clear and flexible the recipe is!
Omg this sounds amazing. I'm growing them for the first time this year. About the oil, I much prefer olive oil for flavor and health reasons. Aside from it solidifying is there any other reason I can't use it. It will thaw quickly anyway. Just curious thank you.
Hi there, thanks for your comment. Of course my family use olive oil and it’s fine to use for this purpose and it actually is better health wise. Me, I’m just impatient and don’t like waiting for the oil to get to room temperature 😂🤣
It’s topsoil - the existing front bed soil sunk 2 inches over the last couple of years so last winter I topped it up with topsoil and all plants in that bed are loving it, especially the baccatums. I’m near Salisbury.
Of course you can pickle without 😁 it’s definitely not necessary. I personally don’t add sugar but the family loves the sweeter taste to offset the Vinegar.
can you freeze the pickled peppers and then defrost them stuff them and then put them in the oil later in the year? I just bought a bunch of the peppers at the market and wondered if I could do this process later with defrosted peppers and would they taste about the same or it just won't work?
Freezing them would break down the cell walls, they may become mushy. you could try freezing them fresh and then defrosting at a later date to pickle. I don’t think freezing the finished product would work out it may get messy.
@@FrankiesFire thank you good point on the mushy and yes freezing before pickling would make more sense. Great recipe thank you - my family loves them!!!
@@melissafrances7670 thank you so much for your lovely comments! My seedlings have just sprouted here in Australia, can’t wait to try these again and might even do jalapeños!
It's the end of my growing season, and I have a couple dozen hot cherry peppers that haven't turned red yet. Are these still edible before they turn red? It would be a shame to waste them.
Yes they are edible it just means they are underripe, just like a bell pepper 🫑🌶️ I would also keep them for seeds for next season if you want to grow them again.
@@utuyukaf thanks for your comment, if you dont sterilize the jar then they wouldn’t last that long - I’d say up to 2 weeks in the fridge but it depends on the peppers, climate, cleanliness of the jar etc. Mine are usually eaten within a week 🤣
Personally I used it again and again when I added more peppers or sundried tomatoes even, it’s safe because it’s in the fridge. I would discard it once I’m finished with it for this purpose, however. it wouldn’t be good for frying or salads/other cooking.
@@ryankempster7939 thank you sir! That sounds delicious. My ultimate charcuterie board would be inspired by my Italian heritage and include these peppers, sundried tomatoes, grilled eggplant, pecorino, parmesan and provolone cheese, chorizo, cacciatore salami, capocollo, pickled gherkins and onions and to soak all that up, fresh wood oven bread 👌🏼
Take it from someone that grows cherry bombs and has been growing chillies for 20 years those are not cherry bombs , that is some sort of weird cross breed.
This video made me plant Cherry Bomb seeds! Nice vid. And the best part is you mentioned the shelf life. Thanks!
So excited to have found your channel and this recipe - I'll be trying it for Christmas as a gift for a pepper obsessed family member :)
Very interesting recipe. I will definitely try. Thanks. I believe homemade pickles are much better than in the supermarket
so glad you mentioned that this recipe needs to be stored in the fridge. I love these peppers, they are my favorites...I stuff them with a small piece of (real) Parmesan Cheese wrapped in a a piece of Prosciutto.... then I keep it in olive oil with vinegar in the jar after pickling (like you do). I do need to pull them out of the fridge before eating them for the Olive Oil to 'melt' but so so good. Thanks for the feta idea.
Your ideas sound delicious and I might try them!
Thanks for the great video! We've made these twice now, as well as with jalapenos! They are a fan favorite with our extended family, and are now a go do gift for host gifts as well! Love how clear and flexible the recipe is!
Frankie
Thats awesome, greek yogourt better then the cream! Super thanks for sharing :)!
You’re most welcome. Let me know how it goes!
Thank You, the only vid I could find on these peppers. now to make them :-}
Thank u! A great idea...and very well explaind...
Thank you :)
These look amazing! I’m going to make these for my brother who loves feta and hot peppers! Thanks for posting this
You’re most welcome CJ, thanks for stopping by! 🌱🌶🧀
Bravo, absolutely bang on the money 💯🤘🐝🧿
Thanks for the upload! I will be doing this with peppers from my garden this year!
Thank you for the kind words! Tastes so much better than store-bought when you do it yourself.
Thanks so much for this recipe, I will definitely use it tomorrow. I appreciate all the tips ❤️
Thank you so much for watching!
Love this recipe! Thank you for the tip about the type of oil to use. Very helpful. God Bless!
Thank you so much! God bless you too!
Amazing video sir! Subscribed!
Many thanks for this 😊
You are most welcome. Hope to do some next season. Good luck and god bless!
Hey there Frankie!
This is Amazing 👍🏻Thank you
Thank you, bless!
Thank you so much!
👍👍👍спасибо!
Omg this sounds amazing. I'm growing them for the first time this year. About the oil, I much prefer olive oil for flavor and health reasons. Aside from it solidifying is there any other reason I can't use it. It will thaw quickly anyway. Just curious thank you.
Hi there, thanks for your comment. Of course my family use olive oil and it’s fine to use for this purpose and it actually is better health wise. Me, I’m just impatient and don’t like waiting for the oil to get to room temperature 😂🤣
Thanks a lot for your recipe! I want to know from you how hot the finished peppers turned out?
They turned out great, my family ate them all, I need to make another batch!
حلو لديد
wow mate - you sure have got sandy soil in your garden beds. You're out near west lakes right ?
It’s topsoil - the existing front bed soil sunk 2 inches over the last couple of years so last winter I topped it up with topsoil and all plants in that bed are loving it, especially the baccatums. I’m near Salisbury.
Can you pickle without sugar (diabetic) or is it necessary for the pickling/preserving process?
Of course you can pickle without 😁 it’s definitely not necessary. I personally don’t add sugar but the family loves the sweeter taste to offset the Vinegar.
Thank you so much for your quick reply. Fabulous
can you freeze the pickled peppers and then defrost them stuff them and then put them in the oil later in the year?
I just bought a bunch of the peppers at the market and wondered if I could do this process later with defrosted peppers and would they taste about the same or it just won't work?
Freezing them would break down the cell walls, they may become mushy. you could try freezing them fresh and then defrosting at a later date to pickle. I don’t think freezing the finished product would work out it may get messy.
@@FrankiesFire thank you good point on the mushy and yes freezing before pickling would make more sense. Great recipe thank you - my family loves them!!!
@@melissafrances7670 thank you so much for your lovely comments! My seedlings have just sprouted here in Australia, can’t wait to try these again and might even do jalapeños!
أكله تركية رائعه 🌷
It's the end of my growing season, and I have a couple dozen hot cherry peppers that haven't turned red yet. Are these still edible before they turn red? It would be a shame to waste them.
Yes they are edible it just means they are underripe, just like a bell pepper 🫑🌶️ I would also keep them for seeds for next season if you want to grow them again.
@1:36 "I see you've played knifey-spooney before"...
Spoon won on this occasion 🤣
Must I use raw sugar. Will regular sugar work?
Of course it will 😁 I just prefer raw haha
If I dont sterilize the jar how much will they last?
@@utuyukaf thanks for your comment, if you dont sterilize the jar then they wouldn’t last that long - I’d say up to 2 weeks in the fridge but it depends on the peppers, climate, cleanliness of the jar etc. Mine are usually eaten within a week 🤣
Could you reuse the canola oil after?
Personally I used it again and again when I added more peppers or sundried tomatoes even, it’s safe because it’s in the fridge. I would discard it once I’m finished with it for this purpose, however. it wouldn’t be good for frying or salads/other cooking.
@@FrankiesFire cheers for that great instructional video too, and speedy response 😃.
@@ryankempster7939 no worries mate. I can’t wait to do this again this summer
@@FrankiesFire You sir have a new subscriber 😃, I’m researching different pickles for a Christmas charcuterie board with family.
@@ryankempster7939 thank you sir! That sounds delicious. My ultimate charcuterie board would be inspired by my Italian heritage and include these peppers, sundried tomatoes, grilled eggplant, pecorino, parmesan and provolone cheese, chorizo, cacciatore salami, capocollo, pickled gherkins and onions and to soak all that up, fresh wood oven bread 👌🏼
How much salt and sugar?
It’s in the video description, thanks.
where do i find the recipe
Hi Shelia, it’s in the video description, thanks.
How much sugar,salt
It’s in the description
Found it! Thank you
If you use a pressure canner they are shelf stable.
Thanks for the tip mate!
@@FrankiesFire 😉
You can’t pressure can dairy
@@leemus1966 of course you can. Canned pressure canner cheeses are real my friend.
Take it from someone that grows cherry bombs and has been growing chillies for 20 years those are not cherry bombs , that is some sort of weird cross breed.
I’ve been duped!
@@FrankiesFire nooooo! Lol.
Don’t! Don’t use the Greek yogurt pick a soft cheese. way better!