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#1 D3monic

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Posted 09 August 2018 - 10:53 PM

Trying my hand at making some hot giardiniera. Most the store bought kinds don't have enough kick or enough  green olives. Finally decided to make my own. 

 

Poblanos,  red pepper, cauliflower , celery, el scorponeros, scotch bonnets, jalapenos, ghostly penos, carrots, onion, onza amarillo, a few cow horns, white bhuts ect. Added half a cup of salt and covered with water. Letting sit overnight before  draining rinsing and adding the rest the ingredients. 

 

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#2 saiias

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Posted 09 August 2018 - 11:09 PM

What are ghostlypenos?

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#3 D3monic

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Posted 09 August 2018 - 11:13 PM

What are ghostlypenos?

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I don't remember who sent me the seeds but it's a cross of jalapeno and bhut. I got two neat phenos growing a really gnarly red one and a chocolate pheno. both taste pretty good


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#4 salsalady

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Posted 09 August 2018 - 11:15 PM

Me thinks they may be remotely related to the mysterious el scorpioneros
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#5 saiias

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Posted 09 August 2018 - 11:16 PM

 
I don't remember who sent me the seeds but it's a cross of jalapeno and bhut. I got two neat phenos growing a really gnarly red one and a chocolate pheno. both taste pretty good

Do they have the taste of jalapeno and the heat of Bhut? Or is it the other way around? Sorry to hijjack your thread.

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#6 D3monic

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Posted 09 August 2018 - 11:16 PM

What are ghostlypenos?

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Red and chocolate phenos

 

6Nqp7ty.jpg

 

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#7 D3monic

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Posted 09 August 2018 - 11:18 PM

Do they have the taste of jalapeno and the heat of Bhut? Or is it the other way around? Sorry to hijjack your thread.

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The chocolate pheno tastes similar to a jalapeno with a bit more heat and that chocolate pod taste. The red pheno has a bit of the floral perfume taste you get from bhuts but the heat isn't  as  hot as a bhut. 


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#8 karoo

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Posted 10 August 2018 - 05:49 AM

Thank you for the introduction to Giardiniera!


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#9 D3monic

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Posted 10 August 2018 - 09:32 AM

Thank you for the introduction to Giardiniera!

 

It's a regional thing. I had never heard of it until I moved to Chicago. It's really good on beef sandwiches and even pizza. It's almost done soaking  overnight I'll post the remainder of the recipe and results here shortly. 


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#10 karoo

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Posted 10 August 2018 - 09:43 AM

 

It's a regional thing. I had never heard of it until I moved to Chicago. It's really good on beef sandwiches and even pizza. It's almost done soaking  overnight I'll post the remainder of the recipe and results here shortly. 

It looks like everything I like , peppers , veggies , pickling ,

another must do recipe!

Planting some carrots and cauliflower today.


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#11 D3monic

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Posted 10 August 2018 - 11:16 AM

drained and rinsed vegetables, in a separate bowl I combined 1.5 cups olive oil and 1 cup of cane / wine vinegars. Added some pepper, oregano, smoked pepper flakes and several cloves of garlic finely minced. mixed thoroughly and added the green olives. Then added mixture to the veggies that brined overnight. 

 

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Was enough to make 3 full jars and two little half pint jars. 

 

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Quick water bath just to play it safe

 

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