Pickles - Page 9

AlittleSalt · March 20, 2015

A couple weeks ago, I bought a jar of pickled jalapenos. I ate the last one 3 days ago. Instead of throwing out the jar and liquid, I cut up a fresh jalapeno and put the slices in the liquid. (I didn't remove the seeds or anything.) Tonight, I ate a few of those slices, and they basically had very little heat.

My question is: Do peppers lose some of their heat while in a pickling solution?

My only other thought is that maybe that particular jalapeno just wasn't that hot to begin with?

Worth1 · March 20, 2015

Quote:

Originally Posted by AlittleSalt

A couple weeks ago, I bought a jar of pickled jalapenos. I ate the last one 3 days ago. Instead of throwing out the jar and liquid, I cut up a fresh jalapeno and put the slices in the liquid. (I didn't remove the seeds or anything.) Tonight, I ate a few of those slices, and they basically had very little heat.

My question is: Do peppers lose some of their heat while in a pickling solution?

My only other thought is that maybe that particular jalapeno just wasn't that hot to begin with?

In order not much and yes.

The pepper wasn't hot to begin with.

AlittleSalt · March 20, 2015

Ah, so if I wanted to pickle a Datil pepper, it would still be

hot.
That emoticon is so perfect for hot peppers even though it means Insn (Insane).

**coronabarb** · March 21, 2015

Jalapenos can vary a LOT in heat. I've grown some that were very mild and some extremely hot.

peppero · March 21, 2015

Quote:

Originally Posted by coronabarb

Jalapenos can vary a LOT in heat. I've grown some that were very mild and some extremely hot.

True. As for the heat rating they are not that hot. Either way, you pay your money and take your chances.

jon

Tracydr · March 21, 2015

Quote:

Originally Posted by coronabarb

Jalapenos can vary a LOT in heat. I've grown some that were very mild and some extremely hot.

Yeah. Even from the same plant! I've had them taste like green peppers and nearly as hot as habaneros!

ScottinAtlanta · March 21, 2015

Pickling does take some of the heat away, but as Worth said, not more than 10% or so.

Mallori · June 1, 2015

I have some Snow's Fancy pickling cucumbers that are producing really nicely, and I would love it if you would share your favorite pickle recipe.

I currently have a batch of lacto-fermented pickles going now. They were prepared with some fresh dill, a little garlic, and a no name spice mix from Sprouts. They are going on day 4 in the brine, and I'm looking forward to tasting them soon.

So, please share your favorite spice mix, recipe, secret ingredients, or whatever.

Nematode · June 1, 2015

not my recipe found it on the web
super delicious, i really like the fresh fridge pickles.
onions/peppers/carrots, they are all good in this brine.

These are the yummy fridge pickles

Serving: Makes 2 quarts
INGREDIENTS

Vegetables

3 tablespoons kosher salt

2 tablespoons sugar

1 1/4 cups distilled white vinegar (5 percent acidity)

2 tablespoons coriander seeds

6 large garlic cloves, halved

4 to 6 long red or green hot chiles, halved lengthwise

16 dill sprigs

DIRECTIONS

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

**coronabarb** · June 1, 2015

I made two pickles last year, my first try. The radish pickles were so delicious! A bit too vinegary for me so I sprinkled a bit of sugar in the jar when I opened it. Must make more this year!

http://www.sbcanning.com/2011/04/pin...marmalade.html

My son and I also made cucumber pickle spears. I used Mrs Wages spicy dill mix...SO spicy hot! Amost too hot to eat but I love them. Addicting yes. I'll try out some recipes this year instead of using a mix. And you can water bath can them using a lower temp pasteurization method that helps keep them crisper.

http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html

ContainerTed · June 1, 2015

I take the easy way out and use Mrs. Wages pickle mixes. Dill, Kosher, and Bread & Butter are the main ones, but there are a couple others. It's too simple to add vinegar, sugar, and anything else you want to tweek the recipe.

I also use the Bread & Butter mix to make sweet relish from all the leftover green tomatoes and peppers at the end of the season. You can add as much "heat" as you want. Doing this will stoke up confidence in making other goodies like Chow Chow.

Can't be easier than this. You don't have to store a lot of spices that are only used one or two times a year. Each package of mix has complete and easy instructions that will make even the novices feel confident.

There are also mixes for tomato sauces, salsa, etc. Walmart carries several of these products.

ChrisK · June 1, 2015

We do these refrigerator pickles every year in large batches.

http://www.fostersmarket.com/recipe/...ridge-pickles/

shelleybean · June 1, 2015

I have grown Snow's for several years and really like them. My recipe is somewhere in the pickle recipes posted here and that one from harleysilo, the dill one, is really good.

Worth1 · June 1, 2015

Family secret not telling.
I've said too much already.

Worth

Mallori · June 1, 2015

Thank you for the recipes posted. I will have to tinker with them and see how I like them.

Haha Worth!

March 20, 2015	#121
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Pickled Peppers Heat Question A couple weeks ago, I bought a jar of pickled jalapenos. I ate the last one 3 days ago. Instead of throwing out the jar and liquid, I cut up a fresh jalapeno and put the slices in the liquid. (I didn't remove the seeds or anything.) Tonight, I ate a few of those slices, and they basically had very little heat. My question is: Do peppers lose some of their heat while in a pickling solution? My only other thought is that maybe that particular jalapeno just wasn't that hot to begin with?

March 21, 2015	#124
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Jalapenos can vary a LOT in heat. I've grown some that were very mild and some extremely hot. __________________ Corona~Barb Now an Oregon gal

June 1, 2015	#128
Mallori Tomatovillian™ Join Date: Mar 2015 Location: DFW, TX Posts: 28	Pickles! I have some Snow's Fancy pickling cucumbers that are producing really nicely, and I would love it if you would share your favorite pickle recipe. I currently have a batch of lacto-fermented pickles going now. They were prepared with some fresh dill, a little garlic, and a no name spice mix from Sprouts. They are going on day 4 in the brine, and I'm looking forward to tasting them soon. So, please share your favorite spice mix, recipe, secret ingredients, or whatever.

June 1, 2015	#130
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I made two pickles last year, my first try. The radish pickles were so delicious! A bit too vinegary for me so I sprinkled a bit of sugar in the jar when I opened it. Must make more this year! http://www.sbcanning.com/2011/04/pin...marmalade.html My son and I also made cucumber pickle spears. I used Mrs Wages spicy dill mix...SO spicy hot! Amost too hot to eat but I love them. Addicting yes. I'll try out some recipes this year instead of using a mix. And you can water bath can them using a lower temp pasteurization method that helps keep them crisper. http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html __________________ Corona~Barb Now an Oregon gal

June 1, 2015	#131
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I take the easy way out and use Mrs. Wages pickle mixes. Dill, Kosher, and Bread & Butter are the main ones, but there are a couple others. It's too simple to add vinegar, sugar, and anything else you want to tweek the recipe. I also use the Bread & Butter mix to make sweet relish from all the leftover green tomatoes and peppers at the end of the season. You can add as much "heat" as you want. Doing this will stoke up confidence in making other goodies like Chow Chow. Can't be easier than this. You don't have to store a lot of spices that are only used one or two times a year. Each package of mix has complete and easy instructions that will make even the novices feel confident. There are also mixes for tomato sauces, salsa, etc. Walmart carries several of these products. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

March 20, 2015	#123
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Ah, so if I wanted to pickle a Datil pepper, it would still be hot. That emoticon is so perfect for hot peppers even though it means Insn (Insane).

March 21, 2015	#127
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Pickling does take some of the heat away, but as Worth said, not more than 10% or so.

June 1, 2015	#129
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	not my recipe found it on the web super delicious, i really like the fresh fridge pickles. onions/peppers/carrots, they are all good in this brine. These are the yummy fridge pickles Serving: Makes 2 quarts INGREDIENTS Vegetables 3 tablespoons kosher salt 2 tablespoons sugar 1 1/4 cups distilled white vinegar (5 percent acidity) 2 tablespoons coriander seeds 6 large garlic cloves, halved 4 to 6 long red or green hot chiles, halved lengthwise 16 dill sprigs DIRECTIONS Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

June 1, 2015	#132
ChrisK Tomatovillian™ Join Date: Mar 2011 Location: Raleigh, NC Posts: 1,448	We do these refrigerator pickles every year in large batches. http://www.fostersmarket.com/recipe/...ridge-pickles/ __________________ Blog: chriskafer.wordpress.com Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin

June 1, 2015	#133
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I have grown Snow's for several years and really like them. My recipe is somewhere in the pickle recipes posted here and that one from harleysilo, the dill one, is really good. __________________ Michele

June 1, 2015	#134
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Family secret not telling. I've said too much already. Worth

June 1, 2015	#135
Mallori Tomatovillian™ Join Date: Mar 2015 Location: DFW, TX Posts: 28	Thank you for the recipes posted. I will have to tinker with them and see how I like them. Haha Worth!