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?

  • Posted by: myzuk
  • June 29, 2011
  • 6431 views
  • 5 Comments

5 Comments

1pan51 September 29, 2011
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.
 
myzuk July 2, 2011
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.
 
nogaga June 30, 2011
That's super cool!
 
hardlikearmour June 30, 2011
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.
 
boulangere June 29, 2011
Hmm. Interesting. I'm looking forward to some information here. Very useful if accurate.
 
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