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Made some Naga pickles today.

JayT

JayT

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Well, actually naga pickles, habanero pickles, fatalii pickles, hot garlic dills, and pickled jalapenos and habaneros. I was at the local farmer's market yesterday and bought a basket of pickling cucumbers for $1.50 (a steal I think) and a about a lb of jalapenos. I decided to make a bunch of hot pickles. I used a green naga in one batch, a fatalii (frozen from last year) in another, some store bought orange habs in the rest. Luckily, I still have a few packs of the now nonexistant pickle crisp left so they should be good to go. I plan on waiting a couple of weeks to crack 'em open. I basically went with 2 cups of water, 1 cup of vinegar and then pickling spices, garlic, sugar in some, salt and of course dill in the one batch. I kept a few of the naga and fatalii ones out and just put them in the fridge. Gave them a taste a little while ago and they are pretty hot and pretty good.
 
Dude, those look awesome! I did something similar last year with orange habs in them and they were fantastic to say the least. The perfect drinking snack. Bite, burn, quench burn with beverage... REPEAT!

Enjoy those man, and do let us know how the naga and fatalii batch come out. Bet that fatalii batch will be nicely flavored and HOT to boot! Just remember, only after about a month will they reach the pinnacle of pickledom. Be not discouraged if they aren't quite up to your pickle standards right now. Let them age, and your patience will be rewarded.
 
Thanks guys. Yep Fivestar you are correct. I made them last year and it was about 2-4 weeks before they were ready. That's why I left some out and am keeping them in the fridge to kind of gauge their progress. Doubt that little bowl of them will last more than this week though :lol:. I actually expect the Fatalii ones to be hotter, because I only had one green Naga for that batch, but the Fatalii batch had a HUGE (about 4in) pod in it. I'll keep you posted.
 
Looking tasty JT, I'm sure they'll be worth the wait.

texas blues said:
Wow! I'm drowning in my own drool! Someone toss me a Shamwow stat!

Salute', TB.
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If you order in the next 10 minutes, you'll get not one, but two sets for the low, low price of $19.95.
 
thehotpepper.com said:
Are you sure? Read the thread title carefully ;)
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Come Naga Pickles? Gross!

What was pickle crisp? Now that it is non-existent (I'm assuming it was important), what replacement product could one use for pickle-making?

They looked really good.
 
C'mon THP can you fix my title please? Moyboy? Anyway, Pickle Crisp is Calcium Chloride. It is a powder that replaces pickling lime to keep your pickles firm when canned. AJ said last year that they are no longer producing the product. I am sure you can buy Calcium Chloride somewhere though.
 
Fixed it for you, I was just pointing out the mistake.
 
Sweet, thanks. That shouldn't be too hard to get ahold of.

How does this method compare to the one that uses fermentation and a beer-bubbler?
 
I haven't either. My beer store sells something called "The perfect pickler", and it requires a bubbler to let the gas escape the jar.
Don't know.
Maybe I'll try one out and post a new thread.
 
You can if you wish, but I assume you have everything you need in your kitchen to make great pickles. A big pot for boiling the jars, a smaller pot for making the brines, canning jars and lids, vinegar, sugar (if you want it), salt, pickling spice and there you have it. No additional equipment required.
 
JayT said:
You can if you wish, but I assume you have everything you need in your kitchen to make great pickles. A big pot for boiling the jars, a smaller pot for making the brines, canning jars and lids, vinegar, sugar (if you want it), salt, pickling spice and there you have it. No additional equipment required.
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Those look tasty!!!

Do you just put the pickles and peppers in the jar, add the brine and seal?

Are you processing those in a hot water bath or are you just boiling the jars to sterilize?
 
First I boiled the jars, then I boiled the brine, added the pickles for five minutes, then put the pickles in the jars, poured in the brine, and sealed them.
 
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