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pickled Mmmm pickled peppers...

TXCG

TXCG

Out of all the ways to eat peppers, pickled is my favorite. I am currently munching through a jar of Vlassic pepperoncinis & a jar of Trappey's tabasco peppers. I didn't realize what kind these trappeys ones were at first, but they're pretty good. Much hotter than the pepperoncinis, but not too bad.

What's your favorite kind of pickled pepper?


For me, its pepperoncins.
 
Cherry Peppers on sandwiches... mmmmmm.
 
cyotefishing said:
Trappey's hot Peppers in the narrow glass container. Ingredients read tobasco peppers. You know, the yellow ones.
Click to expand...

Haha, those are exactly the ones I'm talking about. Good stuff man.
 
Txclosetgrower said:
...What's your favorite kind of pickled pepper?

For me, its pepperoncins.
Click to expand...

Picked Jalapenos on sandwiches and in my "Tex-Mex" omlettes... fill omlettes with a couple tablespoons each of: salsa, sour cream, shredded cheese and chopped pickled Jalapenos.
 
pickled bird peppers bought from Asian food stores...mmmmmmmmmmmmm...

strangely, pickled jalapenos give me a bad case of the trots, within only a few minutes of eating them! it's not the heat because, well, they don't really have any heat and I eat habs and home made sauces made with habs and MegaDeath without the same results. very odd!!!
 
I like those pickled bananna peppers or whatever they're called, the kind they serve at subway. to me jalapenos are just so overly used & nothing really special IMO.

I tried some pickled chow-chow the other day, it could of been a tad spicier & maybe used different chiles but other than that it was pretty decent. maybe worth the try to make this year.

but for my favorite that I could sit down & eat non-stop, it'd have to be cayenne's in the jar of pickles, if home canning pickles then whatever chile is used. this year I'll fill the jar with about 50/50 chiles/pickles for canning. just something about that flavor instead of just pickled peppers.
 
My favourite is probably baby onions pickled with chillies... they have the heat of chillies with the body and crunch of onions. You have to soak the onions in brine overnight before pickling them to keep the crunch. I have them for breakfast with marmite on toast (no, I'm not pregnant).
 
I thought I'd get someone to say whats chow-chow or do you mean the dog :shocked:
the canned chow-chow I had was good, ingredients are - caggage (WTF is caggage ? or its a typo & they meant cabbage ?) sugar,peppers,onions,water,vinegar,jalapenos, cayenne ,spices
 
my wife and I have a chow-chow, and a rottweiler I think they'd taste pretty good considering they eat better than most humans!
 
I have a chow-chow too. Way too much hair to get through before you hit meat.

But I've found some hab stuffed olives. Yummy!
 
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