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Picklese...You Have To Try This!!!


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#201 grantmichaels

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Posted 11 October 2016 - 04:53 PM

Laughing at myself, I made another jar, this time using the "lazy man" method.  No chopping for me.  I did include the other items such as peas, onions, peppercorns, garlic, etc, but this bagged stuff had me cracking up at how lame I can be.

 

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No worries ... I would do the same.


Sous vide all the things! :party:

 

 


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#202 Malarky

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Posted 12 October 2016 - 09:50 AM

SFRB of peppers coming from TexasHotPeppers tomorrow! 

Pickliz this weekend, stay tuned for pics.

 

also BaconWhiskey Jam for cards on tuesday



#203 ScottsBonnet

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Posted 14 October 2016 - 02:27 PM

Just combined the vegetables from two jars of pickliz and used the freed-up pickliz juice to pickle some boiled eggs.  Have previously tried it with tomatillos and it worked great.

 

Also - due to pickliz, I no longer have to take my apple cider vinegar drink each morning for heartburn :)



#204 Malarky

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Posted 21 October 2016 - 11:21 AM

gWNVqeG.jpg

BahamaGoat Bonnets in one jar

CGN21566 (not pictured) in the other

ayJqtBA.jpg



#205 Masher

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Posted 21 October 2016 - 01:40 PM

Had extra everything on hand so had to give it a try.

 

Yesterdays batch, reused the 1/2 gallon pickle jar using Lemon Habaneros...but I forgot to use onion, didn't have peppercorns and added cauli flowerettes

 

Put up the two quarts this morning one with Red Bhut Jolokias and the other with Choc Moruga Scorps.

 

Again no peppercorns on hand but did add 1/2 tsp celery seed to each jar.

 

uPQSr0c.jpg


Edited by Masher, 21 October 2016 - 09:33 PM.


#206 Masher

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Posted 22 November 2016 - 04:04 PM

Had extra everything on hand so had to give it a try.

 

Yesterdays batch, reused the 1/2 gallon pickle jar using Lemon Habaneros...but I forgot to use onion, didn't have peppercorns and added cauli flowerettes

 

Put up the two quarts this morning one with Red Bhut Jolokias and the other with Choc Moruga Scorps.

 

Again no peppercorns on hand but did add 1/2 tsp celery seed to each jar.

 

uPQSr0c.jpg

 

 

Update:

Lemon Habs were good...Surprisingly a lot of sting/pain to my mouth...Tolerable, but not my favorite and not interested in another batch.

 

Chocolate Moruga, Pure Hell Fire, to intense to even enjoy...Will not use them again in this recipe...rather save for powders.

 

Red Bhut Jolokia, Excellent..just the right heat and fire, able to eat plain or as a topping, will do this one again and again.


Edited by Masher, 22 November 2016 - 04:06 PM.


#207 Malarky

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Posted 22 November 2016 - 04:35 PM

 

 

Update:

Lemon Habs were good...Surprisingly a lot of sting/pain to my mouth...Tolerable, but not my favorite and not interested in another batch.

 

Chocolate Moruga, Pure Hell Fire, to intense to even enjoy...Will not use them again in this recipe...rather save for powders.

 

Red Bhut Jolokia, Excellent..just the right heat and fire, able to eat plain or as a topping, will do this one again and again.

Try it with Bonnets.

I'm lovin mine made with Bahama Goats



#208 MrGlen

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Posted 05 April 2017 - 12:18 AM

I'm going to try this this week. No superhots easily available, so going to be using lots of red and green thai chilies. Nice thread and thanks ta all those who posted pics.



#209 dub_sauces

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Posted 18 April 2017 - 08:42 PM

cant wait to make this... except i have to wait 4 months until i can harvest.  i may have to order some fresh super hots off the web...


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#210 MikeUSMC

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Posted 19 April 2017 - 08:24 AM

cant wait to make this...

B572B8B3-FEA5-4779-970B-869AB741BEE4_zps

This stuff is bangin'! This batch I used about 20 or so Scotch Bonnets. I started with 1/4 cup of lemon juice in each jar, then topped off with vinegar. I go through this stuff like there's no tomorrow, especially in the Summertime. I've gotta get around to fermenting a batch one of these days :)

Edited by MikeUSMC, 19 April 2017 - 08:48 AM.

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#211 dragonsfire

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Posted 19 April 2017 - 09:34 AM

Looks Great ! :)






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