Pickled Peppers

[Guest guest]

Probably broccoli would be fine using the

stems only, just eat the flowers yum. I'm thinkin the flowering parts are

too delicate and would be slimey when pickled.

Janet

When I eat brocolli, I safe the stems and then peel them and then cut them

up for salads. This way they are tender and yummy.

Anne

[Guest guest]

Sorry you didn't get a reply in the MN group. I've been way off in

reading up on the posts.

Here's my tid-bit on peperoncini:

My dad tried to make them once. He grew the peppers and put them in a

mix of brine and wine vinegar, about a 50/50 volume mix.

They didn't turn out well at all. Not sure what went wrong but I

think there was never a culture that preserved the peppers.

They ended up getting really soft and vinegary.

I would try a light brine with a splash of vinegar.

On Apr 1, 2005 7:23 AM, Vivian Kooken <vslk@...> wrote:

>

> I asked the MN group, too, but did not get a response. Has anyone here tried

LF peppers, like pepperoccini's? Looking for some ideas or a recipe.

> Thanks,

> Vivian

>

[Guest guest]

Here's my tid-bit on peperoncini:

My dad tried to make them once. He grew the peppers and put them in a mix of

brine and wine vinegar, about a 50/50 volume mix.

They didn't turn out well at all. Not sure what went wrong but I

think there was never a culture that preserved the peppers.

They ended up getting really soft and vinegary.

I would try a light brine with a splash of vinegar.

**************

Thanks for the input, . I may grow them again this year and experiment. I

really like them in a salad.

Vivian