Unlike the tedious canning process, pickling doesn’t require absolute sterility before being sealed nor do you have to worry about the absence of oxygen within the container or jar. The flavor, salinity and/or acidity of the pickling solution you decide to use along with being kept refrigerated, is all you’ll have to be concerned with – that is, if it’s consumed within a reasonable time period.
Pickling Peppers for quick use…
Take and wash the peppers; slice the sides or stab 3 or 4 holes into them with a knife. This needs to be done so the vinegar solution quickly penetrates the pepper inside & out.
If it is large peppers, for example, a full sized banana pepper, you may need to cut the top off, slice into quarters, and de-seed the pepper so it fits into the jar.
You can also slice your peppers into what is often called “nacho sliced peppers.” Often times, you’ll find Jalapenos sliced this way, at local grocery stores and markets.
Stuff the jar full of peppers along with whatever additional produce you choose to season it with; I usually throw in a few slices of onions.
The acidic solution: When pickling peppers, I typically use a 3:1 ratio – 3 parts vinegar (I use white vinegar) for every 1 part water. For flavor, I’ll add 1 teaspoon of sugar and 1/2 teaspoon of non-iodized salt per jar.
Heat the vinegar/water solution until it is boiling. Pour the hot solution into the pepper-filled jars while leaving about 1/2 inch of headspace remaining in the jar.
Put the lid on the jar, allow to cool for a couple hours at room temperature and then place it in the refrigerator.
Some folks think they need to be ate within one or two months, while others claim that the peppers will keep for at least 6 months. One of the main reasons I use a 3:1 ratio is to increase the shelf life capacity. I have cooked with peppers that I’ve pickled this way, up to 9 or 10 months later.
I’d use the same 3:1 ratio for okra, as well.
On the other hand, when I pickle cucumbers for quick use, I only use a 1:1 ratio – since I know it will be ate within a few days.
I’ve never tried pickled radishes, but I’m sure they would turn out well. There are so many other things that can be pickled, such as broccoli, cauliflower, carrots, green beans, onions, and whatnot.
But remember, unless you go through the canning process, you must keep them refrigerated and consume within a limited time frame.
Good luck with the yield in your garden and happy pickling……