Anyone ever pickle super hots or maybe make a relish?
Pickling Super hots?
- Thread starter Gomojoe
- Start date
My favorite is pickled mixed veggies with superhots to add heat. I usually do cauliflower, carrots, whole garlic cloves, celery, milder peppers etc. It's great, and you can make some mild and some hot by adding less or more peppers to each jar. I chop up the superhots smaller than everything else, and can tell about how hot it's going to be by looking at the jars before opening.
I've thought about it but haven't tried to make a relish yet. I want to mix some sweet peppers in it. I'm going to make some pickled eggs this coming weekend with a brainstrain thrown in there.
We pickled a whole jar of super hots out here with 4 heads of garlic, i just took the jar and made a hot sauce with them. I do like to make garlic dill pickles with brain strain or mourgas.
We make pickled pepper rings w/out seeds when we have time. We like using every color we have to make it more colorful. Usually we use all superhots with vinegar and a bit of sugar.
We also make pickled vegetables with lots of colors, too - the only red is the bhut or Trinidad scorpion sliced in rings.
This year we hope to make a hot and sweet mixture.
We also make pickled vegetables with lots of colors, too - the only red is the bhut or Trinidad scorpion sliced in rings.
This year we hope to make a hot and sweet mixture.
This ^ plus a dozen eggs plus a reaper. I know what I'm doing today! Great idea.Sm1nts2escape said:
Lol - I havent made any in a while and Im in the mood so very soon
I like to get a decent kielbasa and I boil it for a little bit to get a lot of the fat out of it, otherwise it congeals and looks nasty, take the keilbasa out of the water and lay it out flat, easier to cut decent lengths with out havin a "C" cut in one, Get a large jar one from a big thing of pickles or whatever, add hot pepper slices or whole with holes punched in, kielbasa sliced into one inch lengths or up to you, mustard seed, I like about a 40/60 water vinegar mix you can add what ever at this point ie. garlic, onions or even hard boiled eggs if you have space. Let it sit for about a week if you can stand it the longer the better and hotter.
I just found this while looking for pictures - I wonder what Chorizo would be like hmmmm....
I like to get a decent kielbasa and I boil it for a little bit to get a lot of the fat out of it, otherwise it congeals and looks nasty, take the keilbasa out of the water and lay it out flat, easier to cut decent lengths with out havin a "C" cut in one, Get a large jar one from a big thing of pickles or whatever, add hot pepper slices or whole with holes punched in, kielbasa sliced into one inch lengths or up to you, mustard seed, I like about a 40/60 water vinegar mix you can add what ever at this point ie. garlic, onions or even hard boiled eggs if you have space. Let it sit for about a week if you can stand it the longer the better and hotter.
I just found this while looking for pictures - I wonder what Chorizo would be like hmmmm....
Looks magical Scott!
salsalady said:
Every time I water bath peppers they come out like mush. Still looking for a go to pickled pepper recipe that maintains crunch...
Does that have to be refrigerated? About how much mustard seed would you add to a 1 gallon jar?LUCKYDOG said:Lol - I havent made any in a while and Im in the mood so very soon
I like to get a decent kielbasa and I boil it for a little bit to get a lot of the fat out of it, otherwise it congeals and looks nasty, take the keilbasa out of the water and lay it out flat, easier to cut decent lengths with out havin a "C" cut in one, Get a large jar one from a big thing of pickles or whatever, add hot pepper slices or whole with holes punched in, kielbasa sliced into one inch lengths or up to you, mustard seed, I like about a 40/60 water vinegar mix you can add what ever at this point ie. garlic, onions or even hard boiled eggs if you have space. Let it sit for about a week if you can stand it the longer the better and hotter.
I just found this while looking for pictures - I wonder what Chorizo would be like hmmmm....
