Re: [CH] making pickles
Helen Gillis (helengillis@earthlink.net)
Tue, 8 Aug 2006 21:18:51 -0400 (GMT-04:00)
Thanks for the recipe - it looks great.
Not so sure about the adult libation, tho. Reminds me of a Red Bull Jaggermeister Bomb thingie I got talked into once. Sounded like a good idea at the time - not so good the next morning... I haven't found any pickled jal recipes that remain crisp. All the ones I have seen involve heating them up which softens them... Where's RisaG when we need her?
-----Original Message-----
>From: Nels Peterson Family <npkp4jp@polarcomm.com>
>Sent: Aug 8, 2006 9:08 PM
>To: ChileHeads <chile-heads@globalgarden.com>
>Subject: [CH] making pickles
>
>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?
>
>
>