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No, I don't need one, I have a couple but just wanted to forewarn everyone:
I have been doing this for years, usually split the peppers and remove most of the seeds. Last year I decided to keep them whole as they stay more firm. Well, take my word for it: removing the seeds is the only way. I just opened another jar, (these were done in oil and vinegar) hotter than HELL. even liquid would burn you eyes, nose and whatever else.
I made some bread & butter jalapenos last summer. The peppers I grew in my own garden were really mild, but the ones I got at the farmers market were HOT! I wasn't thinking and forgot to wear gloves as I sliced them. My hands burned for days!
I made some bread & butter jalapenos last summer. The peppers I grew in my own garden were really mild, but the ones I got at the farmers market were HOT! I wasn't thinking and forgot to wear gloves as I sliced them. My hands burned for days!
i know the feeling. These happened to be peppers I grew in our yard. I had 6 pepper plants and so many jalapenos I couldn't find people to take them.
I have grown them in the past; never had any as hot as these I don't think.
oh, can you please send me some of those hotter than hell jalapenos? I had a friend in texas that used to make pickles with jalapenos in them. The pickles got almost as hot at the peppers. Boy do I miss those!
I love Jalapeno Pickled Cukes, Anyone has a recipe plese feel free to post one.
I don't have time today, but I will in the next few days. I have both a good recipe for pickled cukes and jalpenos and jalapenos in olive oil and viinegar.
I can't find the one for jalapenos in vinegar and olive oil, but will keep looking. Here are the ones for pickles and pickled peppers.
Pickled peppers:
2 1/2 lbs hot peppers, either Jalapenos or a combination of several kinds
1 onion; sliced
2 cups white vinegar
1 cup white wine vinegar
2 cups distilled water (always use distilled)
6 gloves chopped garlic
1 tsp salt
rinse the peppers and trim the stems to about 1/4 inch. With a sharp knife cut about 2 slits in each pepper, one on each side, making sure you do not cut through to the other side of pepper. Place all the ingredients except the peppers and onions in a sausepan and bring to boil, simmer for about 5 minutes. turn to low and keep warm while you fill jars with peppers. Pour the hot mixture over the peppers, leaving about 1/2 in headspace. Remove any air bubbles, seal and place in hot water bath. Process for about 30 minutes at 180 to 185 degrees. That's all there is to it.
As for jalapeno pickles, just use any basic pickle recipe and place 2 peppers cut in about quarters in the jar with the cukes. Depending on how hot you like them remove all or most of the seeds. Of course the more seeds you remove the more mild the pickles will be.
Awesome, for some reason making pickles has always scared me a little. I wish I knew someone who did it so I could sit in and watch sometime.
When I was a kid my grandparents knew someone that made pickled green beans they were yummy!!!
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