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Extending hot peppers with salt brine?

I thought I saw a blog post or something in the past month about extending the shelf life of hot peppers (jalapenos?) using a salt brine. It didn't pickle the peppers and they stayed crisp and spicy. I've lost the link. Help?

asked by myzuk about 5 years ago
5 answers 4044 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Hmm. Interesting. I'm looking forward to some information here. Very useful if accurate.

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hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

It's in the May/June issue of Cook's Illustrated: Slice the fresh chiles in half lenghthwise and store submerged in a solution of 1 T salt per cup water in the fridge. Rinse before using and are indistinguishable from fresh raw ones. Stay crisp for several weeks, start to soften at about 1 month, but can still be used in cooked applications for another couple of weeks.

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added about 5 years ago

That's super cool!

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added about 5 years ago

Thank you so much! I have been scouring the food blogs I usually read. Sure enough, Cook's Illustrated was it. Didn't even think of that.

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added almost 5 years ago

i use 1c salt in 2qt water. fill 1gal jar with peppers, add brine. keep peppers submerged with baggie of water for awhile and put in dark cold place. ive kept these for three years with no change in peppers.