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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.

 

OcabbKG.jpg?2

 

No worries ... I would do the same.


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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 ! :)



#212 Elpicante

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Posted 04 May 2017 - 11:07 PM

I love it this recipe I can just taste the plethora of flavors. Has any of you who have made this already took it an extra stapes and blended them after a couple of weeks of "fermentation".
Maybe adding some Clamata olive and then some olive oil then bang super hot sandwich spreads.

#213 Chewi

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Posted 05 May 2017 - 09:54 AM

last time I made this the garlic started to get really funky stuff on it. Is garlic a no no in this?????



#214 ShowMeDaSauce

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Posted 05 May 2017 - 10:35 AM

Try a Chinese style sometime. Its more of a sweet pickle brine with ginger and just a few chili peppers. There are tons of recipes for it online.

 

I prefer to use Taiwanese cabbage but its usually made with nappa. I like the Taiwanese cabbage better cause it seems to keep better. I also sweat my cabbage first in a mix of sugar and salt for a hour. Then quickly rinse the cabbage and squeeze out the excess water. Mix the wilted cabbage with some carrots and radish shreds. Add a little garlic and fresh ginger to the bottom of the jar. Toasted sichuan peppercorns are nice to. If you like more ginger flavor add it to the brine while its cooking.

 

Pack your cabbage into the jar and top off with hot brine. Let it set in the fridge a few days.

 

I used turmeric and rice wine vinegar in this batch. Radish is really good in this. It turns out tasting like Korean DanMuji. Sometimes i make it with just daikon or Korean radish.

 

Side by side with my kimchi

PickledCabbage_zpskuse2zdo.jpg

 

 

 



#215 MikeUSMC

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Posted 26 July 2017 - 02:26 PM

I've gotta get around to fermenting a batch one of these days :)

BOOM.
IMG_4843.JPG

Fermented Picklese- started 7/26/17

(Forgot to add red onion :doh: )
-Regular and Purple cabbage (roughly 1/3 head of each)
-(roughly) 1 cup of carrot matchsticks
-7oz diced Scotch Bonnets
-1 Red Bell Pepper
-1/2 head garlic (minced)
-1 cup frozen peas
-1 cup agave nectar
-1/4 cup multicolored peppercorns
-2 teaspoons pink sea salt
-4g probiotics powder starter
-Moscato wine brine

*Most measurements were just eyeballed

(Is the cabbage weight on top a little redundant? :rofl: )
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