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Pickling peppers
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SVonhof
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PostPosted: Wed Aug 08 12 2:49 am    Post subject: Pickling peppers Reply with quote

I found a post that Hell Fire Grill posted a recipe for pickling jalapenos:
http://www.thesmokering.com/forum/viewtopic.php?t=54429

But I was wondering, since I have never pickled anything, do you introduce the liquid to the peppers at boiling or close to boiling or just a room temp and throw it in the fridge?

I have 4 plants and want to pickle some of the jalapenos since we can't use them all right now. I was also considering making some jelly, but probably don't have enough of them on the 4 plants.
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BigOrson
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PostPosted: Wed Aug 08 12 3:50 am    Post subject: Re: Pickling peppers Reply with quote

SVonhof wrote:
I found a post that Hell Fire Grill posted a recipe for pickling jalapenos:
http://www.thesmokering.com/forum/viewtopic.php?t=54429

But I was wondering, since I have never pickled anything, do you introduce the liquid to the peppers at boiling or close to boiling or just a room temp and throw it in the fridge?


I've always poured boiling vinegar over the peppers in the jar. Never fridged them, though.

Quote:
I have 4 plants and want to pickle some of the jalapenos since we can't use them all right now. I was also considering making some jelly, but probably don't have enough of them on the 4 plants.


You might be surprised. My jalapeno jelly recipe has more green pepper in it than jalapenos.
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Toga
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PostPosted: Wed Aug 08 12 4:28 am    Post subject: Reply with quote

I would add them with the water/vinegar solution at boiling to kill off any critters. That is what I do when I make pickled eggs with fresh peppers.
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BluDawg
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PostPosted: Wed Aug 08 12 4:31 am    Post subject: Reply with quote

This is how I do mine I normally do them whole and cut a small x in the bottom of each pepper, or you can slice them.

Jalapenos en Escabeche


Ingredients
Oil -- 2 tablespoons
Whole jalapeno peppers, a small slit cut in the side of each -- 10 to 12
Carrot, peeled and sliced into rounds -- 1
Onion, thinly sliced -- 1/2
Garlic, crushed -- 3 to 5 cloves
Oregano -- 1 teaspoon
Peppercorns -- 4 to 6
Bay leaf -- 1
Salt -- 1/2 teaspoon
Water -- 1/2 cup
Cider or white vinegar -- 1/2 cup
Method
Heat the oil in a medium-sized, non-reactive saucepan over medium flame. Add the peppers, carrot, onion, and garlic and sautue until the onion is translucent, about 4 or 5 minutes. Do not brown.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2 or 3 months. Allow to cure for at least one day before using.

* if you are going to can them prep the liquid and every thing as stated put the peppers in your jars and pour the hot brine over them and process in a waterbath for 20 min.
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Last edited by BluDawg on Wed Aug 08 12 9:08 pm; edited 2 times in total
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k.a.m.
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PostPosted: Wed Aug 08 12 6:38 am    Post subject: Reply with quote

We wash the jars and dry them. Stuff the jars with peppers, onions, and carrot slices. Then boil white vinegar and fill the jars. Cap them and place on cooling racks, as they cool you will here the lids pop. We date the jars and wait about 3 months then enjoy.
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1buckie
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PostPosted: Wed Aug 08 12 7:37 am    Post subject: Reply with quote

Scott ~~>

The wife made some some of this & it's rippin' good....
I couldn't find her recipe & she's outta town, so here's a good simple one ~~~>

http://www.cdkitchen.com/recipes/recs/1240/Apricot-Jalapeno-Jelly77563.shtml

easy to do & doesn't take too many peppers, so you could call it your own !!
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BUGSnBBQ
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PostPosted: Wed Aug 08 12 8:06 am    Post subject: Reply with quote

We can a LOT of Jalapenos and Serranos every year. I do the KISS method (like HFG's recipe) and it hasn't failed us yet.

Slice peppers 1/4" thick (into rounds, not lengthwise).
Pack into clean and sterilized pint Mason jars.
Add 1 TSP SEA SALT.
Pour HOT (near boiling) vinegar in the jars to nearly the top (leave 1/8")
Let sit for 1 minute
Tamp jar on table to dislodge any bubbles - should give you 1/2" headspace.
Seal jar with lid and ring.
Give a good shake and let sit for a couple of months in a cool spot.

You can also add pickling spices if you want more of a 'pickle' flavor, but IMO this is the best way. We eat a lot of these on everything all year long. Good luck!
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Last edited by BUGSnBBQ on Wed Aug 08 12 8:13 am; edited 1 time in total
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SVonhof
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PostPosted: Wed Aug 08 12 8:10 am    Post subject: Reply with quote

Thanks everyone, that ought to do it!

And to Big Orson and 1buckie, thanks for the hints about the jelly not taking as much of my Japs as I thought, I will seriously consider that as well!
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Teleking
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PostPosted: Wed Aug 08 12 8:23 am    Post subject: Reply with quote

k.a.m. wrote:
We wash the jars and dry them. Stuff the jars with peppers, onions, and carrot slices. Then boil white vinegar and fill the jars. Cap them and place on cooling racks, as they cool you will here the lids pop. We date the jars and wait about 3 months then enjoy.


Very dangerous canning advise. Proper canning needs to processed to be safe. Please consult the ball blue book of canning. Just because you have never been sick doesn't mean it's the right way. Minimum of 15 to 20 mins in a water bath for a high acid food. Low acid foods need to be processed in a pressure canner.

Be safe
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k.a.m.
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PostPosted: Wed Aug 08 12 8:36 am    Post subject: Reply with quote

Teleking wrote:
k.a.m. wrote:
We wash the jars and dry them. Stuff the jars with peppers, onions, and carrot slices. Then boil white vinegar and fill the jars. Cap them and place on cooling racks, as they cool you will here the lids pop. We date the jars and wait about 3 months then enjoy.


Very dangerous canning advise. Proper canning needs to processed to be safe. Please consult the ball blue book of canning. Just because you have never been sick doesn't mean it's the right way. Minimum of 15 to 20 mins in a water bath for a high acid food. Low acid foods need to be processed in a pressure canner.

Be safe

Never said it was the right way just the way I have always done them. It works for me, I am using 5% plus vinegar and have been eating these for well over 20 yrs. I hope next year taint the end. Rolling Eyes
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Manana
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PostPosted: Wed Aug 08 12 8:48 am    Post subject: Reply with quote

It would be terribly embarrassing for your wife and children to have to tell people you went because you were badly pickled.
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k.a.m.
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PostPosted: Wed Aug 08 12 8:53 am    Post subject: Reply with quote

Manana wrote:
It would be terribly embarrassing for your wife and children to have to tell people you went because you were badly pickled.

Hey as long as I am wearing my Old Milwaukee hat and a beer in my hand who gives a sh!t. Wink
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Baldwin BBQ
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PostPosted: Wed Aug 08 12 8:56 am    Post subject: Reply with quote

k.a.m. wrote:
We wash the jars and dry them. Stuff the jars with peppers, onions, and carrot slices. Then boil white vinegar and fill the jars. Cap them and place on cooling racks, as they cool you will here the lids pop. We date the jars and wait about 3 months then enjoy.


That's what I like as well, Pleasure in simplicity. I do add one more item though, and that is a bit of sliced roasted garlic.


Last edited by Baldwin BBQ on Wed Aug 08 12 11:05 am; edited 1 time in total
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Manana
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PostPosted: Wed Aug 08 12 9:16 am    Post subject: Reply with quote

k.a.m. wrote:
Manana wrote:
It would be terribly embarrassing for your wife and children to have to tell people you went because you were badly pickled.

Hey as long as I am wearing my Old Milwaukee hat and a beer in my hand who gives a sh!t. Wink


If nothing else, people would believe it, in that case. Razz Laughing
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k.a.m.
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PostPosted: Wed Aug 08 12 9:23 am    Post subject: Reply with quote

Manana wrote:
k.a.m. wrote:
Manana wrote:
It would be terribly embarrassing for your wife and children to have to tell people you went because you were badly pickled.

Hey as long as I am wearing my Old Milwaukee hat and a beer in my hand who gives a sh!t. Wink


If nothing else, people would believe it, in that case. Razz Laughing

Well there ya go whats all the fuss about. Wink
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Teleking
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PostPosted: Wed Aug 08 12 11:02 am    Post subject: Reply with quote

Worst advise you have ever given KAM. Darwin awards level stupid. Stick to welding
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Baldwin BBQ
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PostPosted: Wed Aug 08 12 11:06 am    Post subject: Reply with quote

Teleking wrote:
Worst advise you have ever given KAM. Darwin awards level stupid. Stick to welding



Hmmm, didn't look like he was giving advice to me. All he said is how he does it and that it works for him.
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Hell Fire Grill
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PostPosted: Wed Aug 08 12 11:56 am    Post subject: Reply with quote

Yikes! Sorry I dident reply quickly Scott I been busy preping Q. I have done so now.
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k.a.m.
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PostPosted: Wed Aug 08 12 6:52 pm    Post subject: Reply with quote

Teleking, so I am guessing Hell Fire grill and bugs are sitting in the back row with me because they do not process after canning as well? Or did you just want to pick on me. Or is that recipe okay simply because it uses the word sterilized before canning and I used the word wash before canning. Neither one uses a process bath after canning is done.
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RodinBangkok
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PostPosted: Wed Aug 08 12 8:34 pm    Post subject: Reply with quote

Any recipe that calls for using a canning method, then relies on only on lids popping is asking for trouble if you store the product at room temp. Any canning lid will pop if you pour hot liquid into a jar and then place a lid, its a simple vacuum that is created when the jar and its contents cool and contract, causing the vacuum. This pop is no indication of a properly canned jar. You are getting away with storing this at room temp due to the acid level of the contents and its brine. Bottom line it may work, but your playing with fire. What you do is your business, but if your serving the contents to family and friends, especially very young or older folks you could be asking for big trouble. Your technique will work just fine if you store those jars in a refrigerated environment. We call this a cold pack, where the contents are kept refrigerated after packaging.
I've seen a lot of threads in other forums where people think they are safe because the lid popped. That does not insure a proper canned product. Adding other items, such as garlic, and other veg along with even a slightly weak brine can exacerbate the chance of spoilage.
But hey what do I know...knock yourself out you appear to be right by forum history so go for it, I'm not about to get in the way, I'll simply suggest you do yourself a favor if your so inclined and check out some sites for proper canning procedures.
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