I made up 9 1/2 pints of pickled jalapenos yesterday.
They say to wait for at least for 2 weeks before using them.
I think they will go great with this Pig Shots recipe:
https://bearmountainbbq.com/blogs/re...time-pig-shots
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I made up 9 1/2 pints of pickled jalapenos yesterday.
They say to wait for at least for 2 weeks before using them.
I think they will go great with this Pig Shots recipe:
https://bearmountainbbq.com/blogs/re...time-pig-shots
Sounds like a spicy version of bread and butter pickles. They could be good just plain too.
I had a friend who used to make nougat candy with some sort of red hot peppers in it. Sweet and spicy go well together in my book.
He left out what to do with the cream cheese mixture! Put it in before or after cooking?
It goes in the cup before cooking... usually... jut like in a jalapeno popperQuote:
Originally Posted by Wayne Smith
What Mary said ^^^^^^
The girl friend did up a bunch of them this year with her surplus Jalapenos. They great on sandwiches, sweet and spicy.
Okay - I read the teaser = where's the recipe for the jalapenos?Quote:
Originally Posted by dale2242
I Googled for Candied Jalapenos and came up with this one.
Ingredients:
1# of fresh Jalapenos : I bought the biggest I could find
1 cup apple cider vinegar
3 cups granulated sugar
1 tsp garlic powder
1/2 tsp ground turmeric
1/4 tsp celery seed
Instructions:
1. Remove and discard stems from peppers, then slice into 1/4" slices. Set peppers aside.
2. To a large pot, add vinegar, sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
3. Raise the heat to about MED HIGH a bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce heat again to MED LOW and simmer for 4 minutes.
4. Transfer the peppers, using a slotted spoon, to clean glass canning jars, filling jars to 1/4" of the upper rim of the jar.
5. Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil for 6 minutes.
6. Ladle the syrup into the jars with the Jalapeno slices. Get rid of any trapped air. Fill the jars to within 1/4-1/2" from the rim of the jar.
7. Wipe the rims of the jars with a damp paper towel, then screw on the canning jar lids. Refrigerate for at least 1-2 week [3-4 weeks for optimal flavor.
I opened my first jar of candied jalapenos that I canned from the recipe above.
I can see why they call them Cowboy Candy.
Nachos with them strewn on top would be killer.
You had me at jalapeņo……..my favorite fruit!
I love some Cowboy Candy. Made 2 batches this past summer. I grew some jalapenos that were down right hot, Biker Billy variety a little hotter than regular jalapenos.
I like them on a Hamburger and especially on pizza.
I got my bottle of tums handy. don't know what it is about getting old but 20 years ago I probably would have made emergency trip to grocery store to get the ingredients.
sounds like something I have to make
Try jalepeno peanut brittle!
Yum Yum candied Jalapenos!
ACC
If you're buying them, the lighter green they are, the milder they'll be.Quote:
Originally Posted by dale2242
If you can find a grocery store that caters to Hispanics-- that's the place to shop.
If the store doesn't have a really great produce section, they won't shop there.
A quick method to making plain simple ones is to get the jars or cans of sliced Jalapenos from the grocery store,
dump out/drain all the liquid, put them in a covered bowl, and bury them in sugar.
Stir every day or so for a few days.
The sugar draws out plenty of liquid and makes its own syrup.
Store in jars in the refrigerator.
Quick, easy, and they're great---- even without a package of the old school cherry Kool-Aid.
My wife makes one similar to this. They are great.
I had 2 of them with supper last night.
I used to grow my own jalapenos.
I could never get them to achieve the size of the ones that are offered in the stores.
At the price they are sold for, I no longer grow them.
The larger ones are just nicer for making candied jalapenos and poppers.
Start your own transplants from seed. Pick a variety that is large and has the scoville heat rating that you like. My favorite variety is one that has a number for its name. PS 11435810 , It is a jumbo jalapeno with a scoville rating of about 2000, which is not too hot.Quote:
Originally Posted by dale2242
They can be picky about the chemistry and amount/type of fertilizer in their dirt.Quote:
Originally Posted by dale2242
My neighbor once grew some various peppers and things in our black land soil that has a rather high acid level.
Everything grew big, but even the radishes were so hot most people couldn't eat them.