Pickled Peppers Week starts today, marking the 3rd week in October, and we’re talkin’ about perfect pickling.
This requires a few pickling guidelines you should follow, but first, some quick pickling facts.
Quick Pickling Facts:
Most dill pickles, sauerkraut, olives & pickled peppers get their special flavors from undergoing fermentation.
- Liquor or spirits (alcoholic beverages), as with vinegar, keep food edible by ridding the veggies harmful of bacteria. Anything preserved in liquor will attain a favorable flavor.
- An interesting flavor develops when peppers are preserved in liquor. Fruits are more often preserved in liquor, and the ensuing syrup, which can contain sugar, is delicious served over ice cream, pudding or compotes.
Pickling Guidelines To Go By:
Fruits & veggies might not ferment below 60 degrees F.
- Unrefrigerated, brined veggies will obtain proper fermentation at 65 degrees F, and can be consumed after 6 weeks.
- To be safe, pickled peppers must be entirely covered with a vinegar solution or brine.
- If by chance, during fermentation, veggies get soft or smell bad, they should be discarded.
- Cured pickled peppers can be consumed after only 1 week.
Pickled Peppers Week could just bring you the perfect pickled peppers…
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
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I hope you enjoy this Preserves & Canning Info on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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