Picklin jalapeno peppers..............

[Bob Wright]

Tonight at church a friend of mine gave me about half dozen jalapenos. So, I put them in a jar, filled that with white vinegar, added a teaspoon of salt and cooked them in a sauce pan of water for thirty minutes.
My first sample is O.K. but not quite up to the commercial ones I buy at the store. Does anybody have any recipes for picklin jalapenos?

Bob Wright

 

[gnappi]

Try rice vinegar, salt and some pickling spices.

I prefer only red ripe jalapeno raw and stuffed with anchovies and soaked in veg oil.

 

[thinckley]

A few years ago, we had a bumper crop of carrots and jalapenos. Wound up making escabeche which had amazing flavor but was hotter than the hubs of hell. Surprisingly, the carrots absorbed all of the heat, but it left the jalapenos tasting more like the canned ones from the store.

 

[Kevin]

Bob, I wouldn't use white vinegar, that stuff is too potent. I would also add some cloves and a bit of sugar. Not too much of each.

Cloves are in most pickling spice mixes. You might look for pickling spice in the grocery store.

Also make sure you remove the white pith and all the seeds.

Sometimes I just buy a jar of bread and butter pickles. Eat the pickles (not all at once though.) then save the jar and juice and add the jalapeños. Then stick it back in the fridge and wait a few days or a week.

I would think boiling the peppers would make them mushy.

Just my thoughts.

Oh, rice vinegar is more mild and less like gasoline.

 

[thinckley]

You will also want to peel the peppers.

 

[Kevin]

You will also want to peel the peppers.

You know what they do in Bulgaria? They don't have jalapeño peppers.

They do have these long red Anaheim peppers. They are more on the sweeter side.

So lots of people go out in front of their apartment building with a bbq grill and roast the peppers.

The skin falls off and they get even sweeter. Then They preserve them.

They are just absolutely delicious, and the smell of all these roasting peppers around the neighborhood. Oh my, it's almost more than a person can stand.

 

[thinckley]

You know what they do in Bulgaria? They don't have jalapeño peppers.

They do have these long red Anaheim peppers. They are more on the sweeter side.

So lots of people go out in front of their apartment building with a bbq grill and roast the peppers.

The skin falls off and they get even sweeter. The. They preserve them.

They are just absolutely delicious, and the smell of all these roasting peppers around the neighborhood. Oh my, it's almost more than a person can stand.

We have grocery stores here that will roast hatch chilis for you when they are in season. Roast them off, throw them in a plastic bag, and by the time you get home you can wipe the skin off with a paper towel.

 

[Tenbore]

Not to get off track but, has anyone tried the Carolina Reaper pepper? I planted one in my garden this summer and the plant is now about 3 1/2 feet tall. Lots of little napalm buds growing.
I've never grown hot peppers before, so what is the best way to dry/preserve them?

 

[thinckley]

Not to get off track but, has anyone tried the Carolina Reaper pepper? I planted one in my garden this summer and the plant is now about 3 1/2 feet tall. Lots of little napalm buds growing.
I've never grown hot peppers before, so what is the best way to dry/preserve them?

 

[Bob Wright]

Well, I took a shot at making the peppers last night and sliced them this morning. I did leave the seeds and skin intact. I have sampled one slice or so and they are great just the way they are, though did add a mite touch of salt.

Noe I'm stewing a batch of okra, tomatoes and onions, with a dash of Lowerey's Seasoned Salt.

Bob Wright

And, adding sugar? That seems out of place to me. Maybe add some crushed red peppers like for pizza?

 

[BearBiologist]

I have used a commercial dill pickling mix (Mrs Wages) for both cucumbers and peppers.. I have had a bread-n-butter pickle pepper and am planning on doing up a batch. (Mrs. Wages from Amazon.)

 

[Taterman]

Not to get off track but, has anyone tried the Carolina Reaper pepper? I planted one in my garden this summer and the plant is now about 3 1/2 feet tall. Lots of little napalm buds growing.
I've never grown hot peppers before, so what is the best way to dry/preserve them?

I used to grow jalapenos and I would thread a needle and run it through the top of the peppers and hang them in the kitchen for a couple months. Once they dried up, I put them in a baggie and smash them into red pepper flakes for seasoning. It came out just like the type you get at Italian restaurants.

 

[eveled]

I used to grow jalapenos and I would thread a needle and run it through the top of the peppers and hang them in the kitchen for a couple months. Once they dried up, I put them in a baggie and smash them into red pepper flakes for seasoning. It came out just like the type you get at Italian restaurants.

I have dried them the same way, left them whole and used them to add to soups.

I stopped eating crushed red peppers when a flake got stuck in my gum next to a tooth, like a popcorn shell does. I was in absolute misery.

 

[BearBiologist]

One year, I grew an assortment of peppers and ground them in a (dedicated) coffee grinder. Mixed a selection of chili powders from 25% jalapeno to 75% habanero. Gave them as Christmas presents. However, She-Who-Must-Be-Obeyed proclaimed I had to dry and grind them outside!!!

 

[Johnny-Baseball]

Bob, my (deceased) father used to jokingly advise the proper way to eat boiled okra - mix it with peanut butter. He explained that the peanut butter prevented the okra from sliding down your throat too quickly to be tasted. [I never tried that.]

In real life, my grandmother (mamaw) used to serve boiled okra that she had cooked with ham hocks and then mixed with black eyed peas and thin slices of jalapenos. She served it in a bowl together with yellow cornbread that could either be eaten as bread or crumbled up and put in that bowl. Washed it all down with whole milk (if served at breakfast) or sweet tea (if served later in the day).

My father taught me to crumble the leftover cornbread in a glass, add a slab of butter and pour warm milk over it. It was a delicious cold-weather breakfast "cereal." In the summertime, I preferred to eat it cold - after it had been chilled down in an icebox (predecessor to today's electric refrigerator).

And mamaw's "strawberry shortcake" was actually fresh, sliced strawberries served in a baked pie crust and topped with whipped cream. Dad said he ate as many of those pies as mamaw could make as soon as he got home from the Navy. Decades later, I did the same thing - but with my mom's lemon icebox pie (made with Eagle Brand milk and served in a crumbled graham cracker crust). I sat up all night (the day I returned home with my DD214 in hand) and ate a whole pie and while watching, with fascination, my parents' new color TV (first one I'd ever watched).

Ahh...the memories.

 

[black1970]

Tried that quick recepie yesterday and worked real good. Ate the peppers on my pizza last night.

 

[blume357]

Not to get off track but, has anyone tried the Carolina Reaper pepper? I planted one in my garden this summer and the plant is now about 3 1/2 feet tall. Lots of little napalm buds growing.
I've never grown hot peppers before, so what is the best way to dry/preserve them?

You need to stay away from that critter.... people get serious burns just from touching the pepper... I tried a drop of the juice from one a few months ago and could not speak for about 3 minutes....

As for my advise to you guys on any of these... jalapeños and 'above'.... when dealing with cooking or processing these: just remember if you go to pee wash really well before you do or you will regret it.....

 

[Ruger Accumulator]

A fellow on another board I frequent, who goes by the handle "BozemanMT", posted this recipe years ago. It makes wonderful pickled anything, but you could exclude the hot pepper for obvious reasons!'

Bestdamn dill pickles ever


Brine:1 Quart apple cider vinegar (not apple cider flavored)
3Quarts water
1Cup pickling salt
Boil5 minutes - Keep hot


Washand cut off both ends of pickles.
Cutlarge ones in half lengthwise.


Drop1 clove garlic
1piece dill
1little red pepper
Intobottom of sterilized jar and pack pickles into jar upright. Place inhot water to heat jars (very hot!) Fill with hot brine. Heat lids andseal. Turn the jars upside down for a little while so that the lidsstay hot. Turn right side up and make sure they seal.


Wait3 weeks

 

[GasGuzzler]

That recipe is very close to what I do. I grew these myself and pickled them two weeks ago. I have made a dozen batches over the last 8-10 years. One summer with 3-5 plants yields me about 3-4 quarts of sliced pickled peppers. After the peppers are gone, I pour off and strain the liquid into squirt bottles I use as pepper sauce (for eggs, chicken salad, etc.). The darker green and the red peppers came from plants that were marked as Fresno Chile plants but I think a couple of them were an Asian variety. They did not do well in the Texas heat. I planted them before I was able to find jalapeno starter plants. I put Fresnos in whole in their own jar. They're thin skinned and tough so I did want to slice them. The real jalapenos are juicy and easy to slice. See below...

Anyone can make good pickled peppers but you have to follow these instructions without much deviation (the process is a lot more important than the minor ingredients). I call these refrigerator pickles because they are technically not shelf stable (although I would trust them if the lids passed my test at the end of the process).

Wash and slice the peppers. I put the points in to not waste but some leave them out because they are not attractive. I put some half rings of white onion in the liquid but use quarter rings in the jars. Quarter some fresh garlic cloves and drop a piece in for every few dozen pepper slices. Do the same with the quarter ring onions. Shake the jars down every so often to settle the peppers. Need a nearly mounded top when the jar is full because they will settle when you pour in the liquid.

I use 50/50 ratio of water to vinegar in a medium to large saucepan. PLEASE do not use the high acidity vinegar used for cleaning. Edible vinegar is about 5% acidity. The 30-ish per cent will run you out of the house if heated on the stove. I used 1/4 REAL apple cider vinegar (un-strained with the mother included) and 3/4 distilled white vinegar in ratio so that would be something like four cups water, one cup apple cider vinegar, three cups white vinegar.

Then I season the liquid. I like a cup of salt per gallon of liquid so in the example above it would be 1/2 cup. I put roughly 1/2 sugar that I do salt so you need about 1/4 cup sugar in this example. It doesn't make the peppers sweet, it gives the acid in the vinegar something to bite on. I put some turmeric for color and some red pepper flakes too. Dried ground dill is a nice add. This is where you can get creative. I use garlic and onion too but not all goes in the liquid, most goes in the jars as described above. Put some half rings of white onion and some coarse chopped fresh garlic. Put on medium high and monitor for a boil. THE PEPPERS ARE IN THE JARS NOT IN THE LIQUID. After the liquid has been allowed to boil for at least 5 minutes (ten is better), carefully pour the liquid into the jars, topping them off. CAREFUL: Turmeric will stain so use a funnel and pour over the sink. Carefully add the lids but do NOT fully tighten. Stop at the first feel of resistance.

This will allow the lid(s) to contract as the jar cools off, creating a better seal. Once the jars are cool enough to hold in your hand, flip them over. Once they have FULLY cooled, flip them back, tighten the lid completely. You may here the lids pop as they seal as they cool off. Put them in the refrigerator for four weeks minimum.

 

[wheelgun1958]

You buncha girls! You should try Carolina reaper salsa. I get mine from Buc-ee's. Now that's hot!

 

[GasGuzzler]

You buncha girls! You should try Carolina reaper salsa. I get mine from Buc-ee's. Now that's hot!

So this topic is about how to make pickled jalapenos. What exactly does your post have to do with that?