Did you know? Pepper pungency is rated in terms of “Scoville heat units.” Capsaicin is the compound responsible for the “hot” flavor of many peppers. Jalapeno and cayenne peppers range from 2,000 to 25,000 units, whereas Tabasco peppers range between 60,000 to 80,000 units. Green Bell peppers are rated 0 […]
Tag: pickled peppers
Making Pickled Peppers
by M. Hill and P. Kendall *(8/12) Quick Facts… Use only fresh, blemish-free vegetables and up-to-date, research-based recipes when pickling peppers and pepper blends. Use pure, granulated, non-iodized canning or pickling salt, high grade vinegar of 5 percent acidity, and fresh spices. Process pickled peppers in a boiling water bath for […]
