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Does anyone know where subway gets their banana peppers?
Posted on 2/17/15 at 11:57 am
Posted on 2/17/15 at 11:57 am
And jalapenos as well. Cant find a good store bought brand
2
Posted on 2/17/15 at 12:04 pm to mustardfever
Buy your own jalapeños and banana peppers and pickle them yourself. Takes no time at all and it's super cheap/delicious.
Edit: It does take a few days to pickle well
Edit: It does take a few days to pickle well
This post was edited on 2/17/15 at 12:08 pm
Posted on 2/17/15 at 12:16 pm to rbWarEagle
I've been pickling jalapeños and bananns for years. They're good, but not as good as store bought. They get too soft. Tried alum this year on a rec I saw here. Didn't help that I could tell.
Posted on 2/17/15 at 12:18 pm to rbWarEagle
quote:
Buy your own jalapeños and banana peppers and pickle them yourself. Takes no time at all and it's super cheap/delicious.
theyre actually pretty cheap in the store when you buy the bigger bottles.
ive pickled them before but i couldnt get them to taste like store bought stuff. and like balls mentioned, mine were also very soft
Posted on 2/17/15 at 12:21 pm to LSUballs
quote:
I've been pickling jalapeños and bananns for years. They're good, but not as good as store bought. They get too soft. Tried alum this year on a rec I saw here. Didn't help that I could tell.
How are you storing them? How ripe are they when you pickle? What spices/aromatics do you use?
Posted on 2/17/15 at 12:24 pm to Deactived
Did you use pickling lime?
Posted on 2/17/15 at 12:26 pm to rbWarEagle
Pick when they're ready, stuff into a Ball jar with some garlic/salt/onion/whatever, fill with a boiling water/vinegar solution and lid. Let the jars go 10-15 minutes in a water bath. Taste ain't the problem. They are softer than store bought.
Posted on 2/17/15 at 12:30 pm to LSUballs
I buy a gallon of the pickled jalapenos at Walmart with the greenish/yellowish label.
They are the tits. Firm, spicy, good bit of flavor.
They are the tits. Firm, spicy, good bit of flavor.
Posted on 2/17/15 at 12:34 pm to Deactived
quote:
no, i dont think so.
Pickling lime will most certainly help. It reinforces the pectin in the pepper/vegetable with calcium to make it firm and crunchy.
Posted on 2/17/15 at 12:36 pm to rbWarEagle
I'll certainly give it a try.
Posted on 2/17/15 at 12:36 pm to LSUballs
quote:
Pick when they're ready, stuff into a Ball jar with some garlic/salt/onion/whatever, fill with a boiling water/vinegar solution and lid. Let the jars go 10-15 minutes in a water bath. Taste ain't the problem. They are softer than store bought.
Ever try letting the solution cool before jarring? The boiling liquid + acidity of the solution breaks down the pectin.
Posted on 2/17/15 at 12:42 pm to rbWarEagle
will definitely give it a try 
Posted on 2/17/15 at 12:45 pm to rbWarEagle
No, I don't think so. I've just poured the boiling liquid in, lidded and skipped the pressure canning step before. Didn't help on the texture.
Posted on 2/17/15 at 12:54 pm to LSUballs
Ball makes a product called PickleCrisp (CaCl) which helps keep them crisp,
Posted on 2/17/15 at 7:32 pm to mustardfever
Damn, this thread is literally making my mouth water and my head sweat. 
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