Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#121 |
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Join Date: May 2014
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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? |
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#122 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
In order not much and yes. The pepper wasn't hot to begin with. |
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#123 |
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Join Date: May 2014
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Ah, so if I wanted to pickle a Datil pepper, it would still be
![]() That emoticon is so perfect for hot peppers even though it means Insn (Insane). |
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#124 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Jalapenos can vary a LOT in heat. I've grown some that were very mild and some extremely hot.
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Corona~Barb Now an Oregon gal |
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#125 |
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Location: selmer, tn
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#126 |
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Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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#127 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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Pickling does take some of the heat away, but as Worth said, not more than 10% or so.
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#128 |
Tomatovillian™
Join Date: Mar 2015
Location: DFW, TX
Posts: 28
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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. |
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#129 |
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Join Date: May 2012
Location: massachusetts
Posts: 1,710
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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. |
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#130 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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
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#131 |
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Join Date: Jul 2008
Location: 6a - NE Tennessee
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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.
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
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#132 |
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Join Date: Mar 2011
Location: Raleigh, NC
Posts: 1,448
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We do these refrigerator pickles every year in large batches.
http://www.fostersmarket.com/recipe/...ridge-pickles/
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#133 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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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.
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Michele |
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#134 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Family secret not telling.
I've said too much already. ![]() Worth |
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#135 |
Tomatovillian™
Join Date: Mar 2015
Location: DFW, TX
Posts: 28
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Thank you for the recipes posted. I will have to tinker with them and see how I like them.
Haha Worth! |
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