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Masher

Member Since 11 Oct 2016
Offline Last Active Oct 16 2018 08:22 PM

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Community Stats

Group Extreme
Active Posts 1,537
Profile Views 6,746
Member Title Smokin' Hot
Age 55 years old
Birthday December 1, 1962
Real Name
Dan
Gender
Not Telling
Location
PNW Zone 8b
Interests
Fishing, Indoor/Outdoor Gardening, Canning, Pickling.

Food Stuff

Favorite Hot Pepper
Goatweed
Favorite Hot Sauce
Siracha
Favorite Food
Curry
Favorite BBQ Food
Beef Ribs, Burgers, Chicken
Favorite BBQ Sauce
Homemade
Chili... Beans or No Beans?
Beans
Favorite Beverage with Fiery Food
Bloody Caesar
Share a Recipe
Cold Pack Pickles *Can be stored up to 2 yrs.
I have been using this Recipe since 1988 exclusively.

Excellent recipe for same day harvest/preserving

Recipe is for 1 wide mouth Quart Jar

Ingredients:
1.5 TBLS Canning Pickling Salt
1/2 Cup Cider Vinegar
1 TBLS Pickling Spice
2-4 Whole Garlic cloves - peeled
4-5 Whole Dried Hot Peppers (Thai or similar) OR REAPERS
1/4 tsp pickle crisp (easily found in canning section)
Fresh dill fronds (optional) I no longer use the dill.
COLD Filtered water to top off before sealing.

Fresh picked Pickling Cucumbers, washed, rinsed and bottom flower tip trimmed off.

Directions:

1.Gently wash fresh picked pickling cucumbers, set aside.

2.Wash & Sterilize Wide mouth quart Mason/Canning jar.

3. Combine, Salt, Garlic, Pickling spice, dried peppers, pickle crisp into bottom of jar.

4.Pack jars firmly with washed cukes...do not smash cukes, vary sizes as needed to fill jar. DO NOT USE SOFT CUKES.

5. Add sprig of dill, and vinegar.

6. Fill remaining space in jar to within 1/8" of top with filtered water.

Seal with heated lid and place tightening band on hand tight and snug. do not over tighten.

Shake jar vigorously and store upside down for 24hrs.
Check jars daily and invert daily for 10 days. Bottom one day, top the next.

After 10 days store in cool dark place...pickles will be ready in 6-8 weeks.

These make a very crisp, slightly spicy pickle.

Growing Stuff

Grow List
2018 list
Stavros pepperoncini
Red Rocoto
Orange Rocoto
Aji Oro Rocoto
Pineapple Rocoto
Ecuadorian Sweet Rocoto
Arequipa Red Peru Rocoto
Yellow Sausage Pube
PDN x bonda F6 2 phenos
BBG7 Red
BBG7 White F2
Guyana Tragedy
Short Yellow Tobasco
Brainstrain Yellow THP GDTD

4015 Legend

Friends

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07 Oct 2018 - 09:09
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07 Sep 2018 - 11:21
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30 Aug 2018 - 03:17
MariahRae2
27 Aug 2018 - 14:35

#1587405 What do you guys do with unripe pods?

Posted by Masher on 14 October 2018 - 06:17 PM

My go to pickling pepper brine. Makes 2 pints

1.75 cups apple cider vin
2.25 filtered water
2 Tbls pickling salt.

Heat to low boil. Fill pepper filled jars to rim. Keep pressing down and add a few more peppers keeping everything under brine.
Cap and shake tilt roll to get air out of peppers. Remove cap and add more peppers and brine to rim. Repeat until jar is maxed out with brine and peppers.

Multiple above ingredients for larger batches.

Wash peppers trim stem.
Make slit in top and bottom of pepper to let in brine.
Fill clean jars. Add garlic cloves to your liking.

I use pickle crisp product when pickling. Directions on label.

Heres two half gallons I just did minutes ago.
Peppers will cook in brine and change color as it cools.

You can water bath process 10mins if desired.

I do not process..the hot liquid once cooled creates a vacuum. Salt and vin content make is shell safe. I refrigerate after opening.

My current jar I'm eating is 3 yrs old.

The Hot Pepper, CaneDog, Guatemalan Insanity Pepper and 1 other like this

#1587267 Fermenting Peppers 101

Posted by Masher on 14 October 2018 - 11:11 AM

Red Rocoto, antep, garlic, shallot and cardomen pods.
3% brine

Orange Rocoto, yellow bell, garlic, shallot, ginger, turbinado sugar, cardomen pods
3% brine

MikeUSMC, emanphoto and YAMracer754 like this

#1587266 Pimenta De Neyde x Bonda Ma Jacques

Posted by Masher on 14 October 2018 - 11:05 AM

Excellent results everyone.

I have a pinched nerve in shoulder for 4 weeks now.

Not much being harvested because of it.

Lots of pods like everyone else even after almost killing them at plant out.

Hoping to get them all picked this week.

Trippa and YAMracer754 like this

#1586514 Harvest

Posted by Masher on 10 October 2018 - 12:33 PM

The vinegar is to kill any bacteria before freezing.

Peter Stanley has a vid showing the process.

Just a guess of course.

Thegreenchilemonster, Walchit and YAMracer754 like this

#1583359 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by Masher on 22 September 2018 - 01:34 PM

Not much...didnt pick greens. Probably about same weight left in greens.

784 grams

Just wanted to get a weigh in before season end.

Pepper-Guru, Devv, NeedsWork and 2 others like this

#1583247 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by Masher on 21 September 2018 - 06:33 PM

Finally picking tomorrow. Will pull everything ripe or not and do a weigh in.

Tick tock

Pepper-Guru, Devv, NeedsWork and 1 other like this

#1582048 Free Steak Sauce...for a price...

Posted by Masher on 15 September 2018 - 12:53 PM

I got the surprise box too :cheers:

Thanks so much

The Hot Pepper likes this

#1582047 Pepper People are the Best

Posted by Masher on 15 September 2018 - 12:50 PM

Thanks so much to "Pure Evil products"

Box arrived first of week but opened it this morning.

Looks excellent, so excited to get this.

Thank you!!!!

The Hot Pepper, Ashen, salsalady and 11 others like this

#1581015 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by Masher on 09 September 2018 - 08:44 PM

I actually have pods to pick and weigh who'd a thunk.

Maybe tomorrow

Pepper-Guru and Devv like this

#1578003 Harvest

Posted by Masher on 27 August 2018 - 07:58 AM

About 15 lbs of pepperoncinis.

Couldnt pick all last week so a mess load for overripes yesterday.

I pickle these and they need to be green.

Going to try a mash with the reds and see if I can get vin sauce similar to tabasco.