[CH] A Fine Pickle I've Gotten Myself Into Now
McWilliams, Dan (DMcWilliams@fendall.com)
Mon, 11 Oct 1999 09:06:36 -0500
I wanted to let Suzanne know that one of the most delightful things
I canned this year from my garden was Kosher Dill Peppers. I didn't have any
intention of doing that when I started pickling. I usually simply pickle my
peppers using one of the pickling recipes from Mike Bower's page. But this
year I grew some monster cucumbers and my wife wanted to try to make some
pickles. When we were finished canning the pickles I had a gallon of the
pickling solution left over so the light comes on ( its not a high wattage
bulb ) and I decide to use the solution to pickle the peppers I always have
sitting there during the season - jalapenos, habaneros, cascabellas, along
with a few sweet Italians and Gypsies. And because I had a zillion tomatoes
I didn't know what do with this year and I have never tried them, I threw in
a bunch of green tomatoes. I let them sit for a few weeks and viola the best
pickled peppers I have ever had and I was pleasantly surprised that I liked
the green tomatoes so much. I did a few more quarts this weekend. The recipe
is an old family secret. Well actually its the Ball Canning Company family
recipe for the Short Method of Kosher Dill Pickles using McCormick's
pickling spices and extra garlic. If you can't find the recipe I'll post it
for you. Great stuff.
I am not sure who is claiming that the Chocolate Habs are alot
hotter than the Red Savina but it weren't true for the ones I had. The
Chocolate Habs I had were good and warm but the Red Savinas that Baker
Richardson was king enough to send left them in the dust. I liked the
Chocolate Habs for their flavor and they seemed thicker walled. I tried
growing some Chocolate Habs from the seeds but they all ripened orange. So I
will be looking for some for next year.
Keep the Lipfires Burning
The Chile Cheese Head
Dan McWilliams