Re: [CH] Question: Anyone Preserved in Brandy???

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In my younger days, I would insert 3 or 4 Long Red Cayennes in a fifth of
100 proof Vodka and leave in my freezer for 6 months.  I would drink shots
right from freezer in a frozen glass. Thick as honey and hot as a parrie
fire. Chase with Sapporo beer. Oh, I would also eat the chiles when the
vodka was gone.
Marmot
----- Original Message -----
From: Bradley A. Halldin <halldin@minn.net>
To: <Chile-Heads@globalgarden.com>
Sent: Friday, September 17, 1999 1:41 AM
Subject: [CH] Question: Anyone Preserved in Brandy???


> Has anyone used Brandy or other alcohol to "pickle" any hot peppers?
>
> Please post a suggestion on type of alcohol and pepper to use.
>
> I've thinking serano/jalapeno and brandy for my first attempt (Habs are
> a bit hot for me when eaten whole)!
>
>
> Any comment appreciated ... thanks to those who gave me pickled green
> been advice!!!
>
>
> brad
>
>

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