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Post by daylilydude on Oct 29, 2014 12:49:22 GMT -5
We love pickled peppers, and I do pickle our sweet banana peppers, but I'm looking for a lil more kick to our pickled peppers and was wondering what do you consider as a "mild" pepper?
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Post by coppice on Oct 29, 2014 14:19:24 GMT -5
Pepperoncini and cherry bombs were mildly spicey to me. With seeds and membranes left in when brined.
Scentesi pincos (paprika) were a jump up from mild when seeds and membranes were left in.
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Post by horsea on Oct 29, 2014 17:09:33 GMT -5
I'd say Hungarian Black is pretty mild, but you don't pluck them when they are black. You wait til they are nice and red.
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Post by pepperhead212 on Oct 29, 2014 20:40:29 GMT -5
There are some very mild jalapeños, such as TAM, that I have made escabeche with, for some people who didn't want theirs hot.
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Post by paulf on Oct 30, 2014 8:23:54 GMT -5
OK, you asked for it. Here's my list of mild selections for next year. Not all will be grown, but this is a preliminary list:
Buran Chinese Giant Cubanelle Faludi Feher Ozon Golden California Wonder Golden Marconi Golden Treasure Karmen Lunker Marconi Red Giant Marconi Quadrato D'Asti Giallo and Rosso Red Bull's Horn Ta-Tong Tolli's Sweet Italian Yolo Wonder Zolotistyi Giant Szegedi King Arthur Hybrid Orange Sun Socrates X3R Hybrid Frank's Sweet Romanian Sweet Aconcagua
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swamper
Pro Member
Posts: 208
Joined: March 2011
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Post by swamper on Nov 2, 2014 17:19:24 GMT -5
TAM is a good suggestion if you want a jalapeno.
I'm partial to peppers that start yellow and ripen to red, like Santa Fe Grande. Mariachi is an excellent f1 choice. Dancing Spirits is an f1 that would fit better in a jar.
If you want to go to medium heat, Arledge (from Louisiana) is excellent. They ripen to red quickly and have great full flavor. Unfortunately the seeds are hard to come by, and my acquisitions have not all been true to type or stable.
Cherry peppers have thick flesh and pickle very well.
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Post by timothyt on Nov 3, 2014 17:30:31 GMT -5
Many good pepper varieties listed above. But tell us, our dear fearless leader <grin-and meant with love and admiration!>, what do you consider mild with a kick? Some consider a habenero mild, some a jalapeno mild--some consider sweet peppers mild. What range are you looking for? 3/4 heat of jalapeno? 1/2? 1/4? Sweet with just a bit of a bite?
I ask all this because there seems to be a wide range for what folks consider mild with a bit of a kick. I just noticed that Doc and Katie's site lists 10,000shu (twice the heat of standard jalapeno) and under for the mild category. I personally rate anything under around 1,500shu as mild to spicy. shu=Scoville Heat Units
A few of the good tasty peppers that make good picklers under my mild scale that are 300-1,000 SHU would be: Boldog Hungarian paprika Dulce De Espano Faludi (thick flesh) Hungarian paprika The New(or Nu) Mex chili series: Eclipse, Joe parker, Sunrise, Sunset Stavros peperoncini Tam Jalapeno (thick flesh)
And 2 mild seasoning peppers that have great flavor and aroma that are also great pickled-- Roberto's Cuban Seasoning and Trinidad perfume.
Or you can always drop a single cayenne or such in your batch of sweet bananna peppers or a few Black Hungarians to spice things up.
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Post by timothyt on Nov 6, 2014 11:36:06 GMT -5
OK, you asked for it. Here's my list of mild selections for next year. Not all will be grown, but this is a preliminary list: Buran Chinese Giant Cubanelle Faludi Feher Ozon Golden California Wonder Golden Marconi Golden Treasure Karmen Lunker Marconi Red Giant Marconi Quadrato D'Asti Giallo and Rosso Red Bull's Horn Ta-Tong Tolli's Sweet Italian Yolo Wonder Zolotistyi Giant Szegedi King Arthur Hybrid Orange Sun Socrates X3R Hybrid Frank's Sweet Romanian Sweet Aconcagua Forgot to mention--Nice line up ya got there Paul!!
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Post by pepperhead212 on Nov 6, 2014 12:16:05 GMT -5
Mild is a relative term, when it comes to peppers. Like timothyt, I consider peppers in the low thousands in heat units as mild, but earlier this week, when I sampled my first Carolina reaper with the fellow that grew them, he referred to it as mild, compared to the ones that ripened in the heat of the summer.
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Post by timothyt on Nov 6, 2014 15:33:02 GMT -5
Mild is a relative term, when it comes to peppers. Like timothyt, I consider peppers in the low thousands in heat units as mild, but earlier this week, when I sampled my first Carolina reaper with the fellow that grew them, he referred to it as mild, compared to the ones that ripened in the heat of the summer. Spot on Dave! (and how was that Carolina Reaper by the way, besides not mild?) And I'm also finding out that the fewer "hot" peppers I eat each season, the less my heat tolerance. So, DLD (or shucks, any and all good folks out there in NJT land) What do you consider a "mild" or just a bit spicy pepper?? By Scoville rating or list a variety you consider a "mild" pepper.
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