[CH] Need to know- fermenting and pickling?
tonitime@juno.com
Mon, 19 Sep 2005 09:08:40 -0400
Greetings, HotHeadz!
We really have a bumper crop of certain peppers this year -
Hallelujah :-) I have done so many products already this year - even
enough Pickled Jalapenos with Mexican Oregano and Garlic - that will
last at least a few years-yeeehaw ;)
This morning, whilst canning my fermented Garlic Dill Cukes, i
began wondering about fermented pepper pickles. Have any of you done
this with thick-walled peppers before? If i could do some Jalapenos this
way- it sure would add a difference in pickle flavors. Do you think
they'd become too soft?
If any of you have done peppers this way, i'd love it if you'd care to
share technique. I start my cukes rolling in a salty brine with some
vinegar added. Many people around where we live don't care for the real
hotties, but my Jalapenos are often acceptable as gifts to several
families and some beer-drinkin buddies.
We have a freezer loaded with alot of different peppers that my dh
want to sauce this winter.......can you recommend any webpage that would
tell me how to ferment mashes? Thus far, we have only made our various
sauces with fresh or dried peppers, never fermented and need to learn a
new and deeelicios way! Christmas gifts may seem ruthless this year ;-)
Thanks,
Toni aka n2ziasm in Kentucky