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


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#21 RocketMan

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Posted 14 June 2011 - 09:20 AM

Here's some picklese FD and I made a week or two ago. We built them in layers, but give the jar a couple quick shake'n'twists of the wrist and it mixes up well. Sho' is gewd!

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And he breaks out the PBR's

Well as the song goes "Got my A$$ in the Lawnchair and my toes in the clay, Not a worry in the world a PBR on the way!!"

Love it! Where did you get the Sam Adams glass though? I've been looking for some of those and havan't seen them.
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#22 frydad4

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Posted 14 June 2011 - 12:40 PM

Got 4 from the Sam Adams brewery in Boston, 4 more from my father in law, mail ordered. Those 8 are pint sized.
Then, my publix was running a promotion to get 4 22oz ones when you buy 2 12packs. I charmed her into 5.
They show up from time to time, but you can def. order them from sam adams website.
 

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#23 kingjames488

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Posted 14 June 2011 - 09:20 PM

sounds good, I'll definatly be trying this at some point.
got almost everything growing in the garden too :P (peas, onions, peppers, and carrots)

#24 RocketMan

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Posted 15 June 2011 - 02:07 PM

Will be making my first batch this afternoon. Will most likely be using habaneros or jalapenos. I haven't seen many scotch bonnets here lately. Planning to get some seeds though for next season. Pecklese porn to follow!

Cheers,
RM
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#25 frydad4

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Posted 15 June 2011 - 03:56 PM

Habaneros!!!
Don't waste your time on Jalapenos. Not hot enough.
Funny that your daughter knew about it.
The hardest part is waiting 24-48 hours to get into it!

I just buy pre-shredded cabbage (coleslaw mix) and pre-shredded matchstick carrots.
Probably not cost effective, but damn convenient! And it makes several jars.
 

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#26 RocketMan

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Posted 15 June 2011 - 05:06 PM

And here we go, shredded cabbage. Onions and I didn't like the look of the pepper at Publix except for these frescos added 10 of them. Oh and a beer for the chef.

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And the finished jar

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I'll have some good Hans in a day or so and will add some then. Can't wait to taste this
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#27 frydad4

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Posted 15 June 2011 - 05:42 PM

nice bro, looks perfect.
You'll probably want to shake it up before serving, but it sure looks nice all layered like that!
I'm giving these out for xmas presents this year, especially if my scotch bonnet plant keeps producing until then!!
What did your daughter say about it? Did she eat some in Haiti?
 

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#28 kingjames488

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Posted 15 June 2011 - 06:28 PM

Will most likely be using habaneros or jalapenos. I haven't seen many scotch bonnets here lately.

odd, they seem to almost always have them here. in fact the grocery store I go to seems to have them instead of habanaros most of the time.

I just buy pre-shredded cabbage (coleslaw mix) and pre-shredded matchstick carrots.
Probably not cost effective, but damn convenient! And it makes several jars.


dude... its SOOOOO easy to shread cabbage. like almost effortless.
you just grab the cabbage and cut it in half, then cut off slices and break em up :P almost easier then opening a bag, and a lot better quality IMO.
but to each their own...

#29 RocketMan

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Posted 15 June 2011 - 07:19 PM

odd, they seem to almost always have them here. in fact the grocery store I go to seems to have them instead of habanaros most of the time.


Hum, ok so your getting my Scotch Bonnets and I'm getting your habs. We may just have tinhave a sit down with Publixs and get them tinwork it out.

Edited by RocketMan, 15 June 2011 - 07:21 PM.

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#30 konshus_souljah

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Posted 20 June 2011 - 08:57 PM

That stuff is great! I have haitian friends that make it and I also used to get it from the haitian markets in miami. It is great on just about anything especially fish! I love it!

#31 RocketMan

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Posted 24 June 2011 - 02:20 PM

After 2 weeks my daughter is home safe and sound and last night we finally opened the Picklese Jar. The flavor was really awsome however with only Fresnos it was rather mild. I found some nice orange habs yesterday though so it'll warm up over the next couple of days. Thanks for sharing this recipe frydad!

Cheers,
RM
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#32 SumOfMyBits

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Posted 24 June 2011 - 03:01 PM

Love the taste of orange habs. That'll be great RM. Quarter six of those boys and toss 'em in. Two days is all it takes. This stuff will make you're lips numb.

#33 RocketMan

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Posted 25 June 2011 - 01:40 PM

Ok so 10 orange habs quartered and 24 hours later ai have a nice burn on my lips.

Inactually had to take like half of it out to get it to mix up but it's looking good now and the taste is AWSOME. I think I actually like the juice best of all. Going to have to do some greens soon.
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Next time I'm going to ferment it
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#34 kingjames488

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Posted 26 June 2011 - 03:03 AM

After 2 weeks my daughter is home safe and sound and last night we finally opened the Picklese Jar. The flavor was really awsome however with only Fresnos it was rather mild. I found some nice orange habs yesterday though so it'll warm up over the next couple of days. Thanks for sharing this recipe frydad!

Cheers,
RM


not sure if it would work or not... but couldn't you just put in a little tobascco sauce or something to heat it up a bit?

#35 RocketMan

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Posted 26 June 2011 - 05:03 AM

not sure if it would work or not... but couldn't you just put in a little tobascco sauce or something to heat it up a bit?


It worked. Now there's a really nice burn on the lips, tongue and throat. I and adding tobasco would completely change the taste of it. Not really sure it would be for the better either.

Cheers, :beer:
RM

Edited by RocketMan, 26 June 2011 - 05:05 AM.

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#36 roper2008

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Posted 26 June 2011 - 10:34 AM

Oh yes. I'm going to try this when I get pods. Sounds good.
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#37 kingjames488

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Posted 01 July 2011 - 01:45 AM

there was finally a new bin of scotch bonnets at the store, so I decided to make a batch of this :D
been sitting for about 26 hours now... just tasted a piece of cabbage and mmmmmmmm

#38 riverdank

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Posted 13 July 2011 - 08:24 PM

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Made me some too! Had everything from the garden for it except carrots. For the peas I used Hercules(southern pea) that I grow. I had 2 scotch bonnets, and substituted some bonda ma jacques for the rest of the peppers along with a couple cherry bombs for some red color. Can't wait till its ready. Thanks for the recipe. Never knew such thing existed! Nice!

#39 texas blues

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Posted 13 July 2011 - 09:23 PM

SoFlo has created a monster! Picklese is the new kraut!

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#40 frydad4

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Posted 14 July 2011 - 07:54 AM

Well played, King and River!!

That's the good stuff right there!!!!
 

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