[CH] making pickles
Nels Peterson Family (npkp4jp@polarcomm.com)
Tue, 8 Aug 2006 20:08:49 -0500
Just to share a recipe -- and ask a question
I visited the local Hutterite Colony today -- after an hour of sociable
religious debate, purchased a bushel of pickling cucumbers. Really nice
sizes, none bigger than my thumb, get about 20 cucumbers in a quart. Made
one canner full (7 quart jars) with my desire for heat. For those I
increased the chiles to 3 per jar and added a couple of jalapenos. Will
pickle up really nice, moderate heat, and nice and crisp.
Right now I am enjoying a nice adult libation and waiting for the last
canner to get done. Made 32 quarts (works out well -- 1 bushel = 8 gallons,
4 quarts to the gallon, you figure it out )
The adult libation ain't bad either, one third red wine, one third Diet
Mountain Dew, one third gin or vodka (tonight its gin)
Pickle Recipe follows:
Garlic dills
Put in Jar:
1 chile pepper
1 clove garlic
3 Tablespoons vinegar
1/8 teaspoon powdered alum
Large head of dill at bottom of jar
Pack cucumbers tightly ( can add a few carrots for color)
Brine
3 Tablespoons Salt Bring to boil
4 cups water
Pour bring over cucumbers in jars, put on rings and lids process hot water
bath for 10 minutes
Now for the question:
Does anyone have a pickled jalapeno recipe that will keep the peppers crisp?