Pickled pepper update
 

Just wanted to let you know that the peppers we pickled bread & butter style with some cukes added in...we did 1 part each cucumber chips, sliced jalapenos and sliced banana peppers...were awesome!
Put these on a hamburger, sub or just a plain boloney sandwich!
We ate a pint right out of the jar as is!

Those look sooooooooo good, well done!

They definitely look colourful and delicious. Hadn't thought of using bread and butter style with hot peppers. May have to try that. I'll be canning / pickling peppers today.....having just finished 2 days of making Sorellina's caponata - must have made about 60 to 80 500ml/1/2 pint jars. Its definitely pickling / canning season around here.

I made some immediately after seeing your post. Opened a jar Saturday - way early - to see if hubby liked the taste (have to figure out what to do with all of the hot peppers). He LOVED them. Then he brought them to a friends house and they were gone in less than 30 seconds- so I guess I will be making more! Thanks for the bread & butter idea!

Glad they were a hit but I can't take credit for the idea to do them this way.
In an earlier post I had asked about ways to pickle peppers and WH_Conley replied with this method.

So, do you just use the same recipe such as what is found in the BBB but substitute peppers?

Is it safe?

Can someone link the original discussion. I tried to look it up but couldn't find it.

Thanks,

Sundrops

What we did is put in equal amounts of cucumber chips, jalapeno and banana pepper slices. Depending on your tolerance for heat, increase/decrease amount of jalapenos.
We used amount of sugar called for in B&B recipe in this batch...in the next batch we are going to cut amount of sugar in 1/2 as suggested by WH_Conley to see how we like that.

Here's the original thread I posted...

[URL]http://www.tomatoville.com/showthread.php?t=19712[/URL]

Down here in "da sout" we would add a healthy dose of onions and garlic in there, too.

[QUOTE=Keiththibodeaux;234511]Down here in "da sout" we would add a healthy dose of onions and garlic in there, too.[/QUOTE]

Sounds good! May try that on the next batch

Try adding a Dash of Turmeric to your pickled peppers. It not only adds flavor, but kicks in as an added preservative.

[IMG]http://www.pepperjoe.com/art/jal36.jpg[/IMG]
I'm Tomato-Ly Yours,
Penny

Yummmm....great tip Penny...I'll have to try that next time.

Thanks,


Zana

Ohhhhhhhhhhhhhh. You have me drooling now. Gotta go get a towel!
:love:
j

Pickled garlic
 

I tried pickled garlic this year for the first time, just a few jars. I'm so glad I did! I originally thought it would be good in spaghetti sauce but I've found quite a few things I like it in. My favorite is to chop it and use it in stir-fried veggies which we eat a lot of. A few days ago I did asparagus with olive oil and garlic and it really added a nice flavor. It does loose its pungency but retains the flavor. Does anyone else pickle garlic and if so, what other uses do you have for it?

I pickle jars of garlic in the same brine with dill seed heads and some sliced hot peppers as I use for doing the Armenian Dill Pickles. In fact pretty much any left over garlic cloves already cleaned for the cukes or mixed pickles get pickled in their own jars...or with hot peppers.

They're great on their own or in stir-fries as you've already mentioned. Also tossed in the bottom of a pan with any roasted meats. I've slit prime ribs and inserted cloves of pickled or nonpickled garlic. Pickled garlic is great to use when making seviched fish.

I've also been experimenting with roasting it and then pickling it. Different flavours. Or using the pickled garlic in making sauces/condiments or salsas.


Zana