Just a quick post. Last night I put up a great quick recipe for pickling hot peppers for someone who asked about it on FB. I had not done the recipe yet but it was a good safe recipe that I would do when my jalapenos are finally ready.
I was excited to immediately get a post from Amanda who had just done the recipe with jalapenos and was gracious enough to share the picture with the group. I think this is another fantastic way besides making cowboy candy to use your jalapenos. Because they are peeled by blistering the skins it will give them a different flavor than regular pickled peppers.
The recipe takes into account using any hot peppers. I would also add cherry peppers to the list. Here is the recipe and Amanda's fantastic jars!
Pickled Hot Peppers
I was excited to immediately get a post from Amanda who had just done the recipe with jalapenos and was gracious enough to share the picture with the group. I think this is another fantastic way besides making cowboy candy to use your jalapenos. Because they are peeled by blistering the skins it will give them a different flavor than regular pickled peppers.
The recipe takes into account using any hot peppers. I would also add cherry peppers to the list. Here is the recipe and Amanda's fantastic jars!
Pickled Hot Peppers
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| Amanda's Pickled Jalapenos |
3 comments:
Does this keep them spicy? Or does the spiciness decrease over time? I am looking for an alternative to buying canned chiles to throw into meat and such...thanks!
If you use a white vinegar to brine them and water you will have a pepper that will continue to increase in spiciness. If you add sugar or cider vinegar the heat will decrease as the sugar mellows the heat. Does that make sense? I have done a few recipes like with the cowboy candy, pickled jalapenos, using cider vinegar and suger and the heat was a "sweet" heat which was great but not the original spiciness.
I'm curious, do you have to peel them or can you omit this step?
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