Store in Refrigerator
We are lazy. That said, these pickles are really yummy and are not canned. By that I mean that I did not process them in a boiling water bath.
The pepper are simply cut open. The seeds and stem removed. The peppers packed into a jar.
Then, I measure out two and a half cups of premade brine, and heat it for 12 minutes on medium.
The pepper slices are placed in the jar. A 1/3 teaspoon of citric acid and alum are added to the jar.
After the brine is heated, it is poured into jar and the jar is filled to the top. Preferably covering all the peppers.
Then, the lid is placed on the top and tightened. At this point, I just let it cool and then, placed the jar in the refrigerator.
Tomorrow, eat them. Repeat.
- 2 1/2 cups mrs wages pickle mix
- 1 jar filled with pepper slices
- 1/3 teaspoon alum
- 1/3 teaspoon citric acid
Mrs. Wages makes three brine mixes that we mix together. Polish Mix. Kosher Mix and Dill mix.
Mix all three packages according to their bag instructions. (Mix, bring to boil. Remove from heat. -
Then, store in the vinegar jugs.)
The beauty of this is that my hubby cuts and packs the jars. He put the lid on them and leaves them in the refrigerator for me to prove later.
Then, all I have to do is heat the brine, pour it in the jar and put the lid on.