Pickled fire

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Posted by ozmantis VIC Aust (My Page) on

Sun, Apr 9, 06 at 2:44

With frosts forecast for next week I thought I had better pick my pepper crop. Mostly Jalapenos with some cayene and thai peppers for a touch more heat. Found a recipe on recipezarr and heres the result. I tried one before writing this and sweat is beading on my face LOL

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RE: Pickled fire

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Posted by shaxhome Mudgee NSW (My Page) on
Sun, Apr 9, 06 at 3:14

Oz,
recipes/instructions, please!
(I hope it doesn't involve boiling, sterilising, pressure etc...)
What do you reckon will be their safe lifespan?

Regards,

Shax

RE: Pickled fire

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Posted by ozmantis VIC Aust (My Page) on
Sun, Apr 9, 06 at 6:58

Shax , you cant pickle anything without sterilising etc. Check the link below. I only had 2.5 pounds of Jalapenos and cut the other ingredients to suit. It was not enough liquid in the end, to cover the peppers in the jars, so I boiled up some more vinegar and water and a bit of oil to cover them.

Here is a link that might be useful: Recipe

RE: Pickled fire

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Posted by ozmantis VIC Aust (My Page) on
Mon, Apr 10, 06 at 4:50

These babies are even hotter today. WoW.

RE: Pickled fire

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Posted by raymondo Armidale, NSW (My Page) on
Mon, Apr 10, 06 at 7:52

Lookin' good Richard.

Shax, you can use lacto-fermentation (simpler than the rather 'scientific' name implies) for chillies. Find a recipe for sauerkraut and improvise.

This type of 'pickling' was used extensively in the past and is still used in many places. All it requires is a sealable jar, salt and somewhere cool to store the finished product. Adding some whey will speed up the process.

RE: Pickled fire

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Posted by ozmantis VIC Aust (My Page) on
Thu, Apr 13, 06 at 8:47

Had a few of these in my rolls that I make for lunch. My coughing and spluttering are raising some eyebrows across the lunchroom tables. I manage to get out, "jeez, these home pickled Jalpenos have a kick". Some who know what a jalapeno actually is, ask, "yeah, how hot". Sweat beading on the nose and forehead should really give it away. But, hot for one, is not hot for another. I think the cayene an thai chillies in this mix gave them more heat than jalapenos alone.
I await with (wat'S it called , trepidation) trying a Halapeno next year). It may be the last you here of me.

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