Poblano Peppers [11/07/2021]

[mike]

Go easy at first. My first try with this was on the Lemon Aji. I used full recommended amount on an already mature plant. It shocked every single bloom that they fell off. The plant never did produce well.

Now, I start a plant at 1 to 1½ ml per gallon of water at 28 days. I am now using 4 ml per gallon and the plants are doing great. I worked the amount up a little each feed. Recommended amounts are between 2½ and 5 ml per gallon. I'm still not sure of 4 ml per gallon. I may go back to 3½ ml. We shall see. I'm examining the blooms, closely.

[Shawn]

Thank you for explaining

[mike]

[mike]

These peppers aren't like the ones in the grocery store. They are 3-4". They sure smell the same. These two pints are 14 Poblano Peppers with most seeds removed.

I peeled a head of garlic. Put two of the largest cloves in the bottom of each jar, sliced up. I added one teaspoon Mustard seeds to the bottom of each jar. I diced up the rest of the garlic and added it to the pot. I added a teaspoon of Yellow Mustard Seeds to the pot. I added 3 cups of White Vinegar and a cup of water to the pot. I added 1/4 cup of Splenda to the pot. I added two Tbs. Sea salt to the pot. I stirred and simmered it for five minutes.   

After adding the sliced peppers to the jars, I topped them off with hot brine. They will go in the fridge tomorrow morning.

[campingcorgis]

They sound yummy!  Could you let me know when one of your neighbors puts their place on the market?  

[lynnee]

Your pickled poblanos look wonderful, mike!

Maybe I should start harvesting my poblanos earlier. I keep hoping that the larger ones will get large enough to stuff, but they seem to stop growing at 3 or 4 inches.

[mike]

Mine too. But they are 2" across. You could easily stuff these. But I'd want at least two per meal, stuffed. I can't wait to taste them pickled.

[mike]

I had to try these, too. Nice. Only a trace of heat. Nice garlic flavor. The pickling is stronger in these, despite pickling one day less. Both types will be great on sandwiches.

[mike]

Added 12 ml Nutes, 5 ml CALiMAGic, 3½ ml Liquid KoolBloom.

[mike]

The second crop has grown fat and sassy. It will sadden me to harvest to pickle today.

[Shawn]

I love it .. Fat and Sassy

[mike]

Here's the second harvest in a 12" bowl. I left the skinnier ones on the vine.

[Sher]

They are gorgeous, mike!

[mike]

[lynnee]

Beautiful! Did you use the same recipe as above for pickling, mike?

[mike]

4c White Vinegar
10 Cloves Garlic (2 largest cloves in each jar, 4 cloves diced into simmering brine)
2 Tbs. Sea Salt
2 Tbs. Splenda
3 tsp. Mustard Seeds (1 tsp. each jar)

[gsaxon]

Mike,

Did you can them as well? If not, how long will they last with your recipe?

Thanks!

[mike]

Added 12 ml Nutes, 5 ml CALiMAGic, 3½ ml KoolBlooom

[lynnee]

Feb 10, 2022 7:43:45 GMT -5 gsaxon said:

Mike,

Did you can them as well? If not, how long will they last with your recipe?

Thanks!

gsaxon , I use a "refrigerator pickles" recipe that is similar to mike's for my bell and banana peppers, though I use sugar rather than Splenda.  The peppers last at least 3-4 weeks in the fridge.  They may last even longer, but we always use them up pretty fast!  The pickled peppers are ready to eat once they've cooled, though one of my recipes says to refrigerate them for a week before eating--if you can wait that long.  

[mike]

Fridge pickles can last up to a year in vinegar. I'm counting on it. I currently have 24 pints of pickles from this years crop. I haven't even started with the Hot Banana, Serrano or Regular Jalapenos, yet.