Pickled cherry peppers
- Thread starter samfsu
- Start date
martyleach
Quintessential Chatty Farker
Oh yeah! Sign me up!
fingerlickin'
Quintessential Chatty Farker
I Farking love those things. Care to share your method?
willowrun
Knows what a fatty is.
Oh Yeah! And once you eat the peppers, you can use the leftover juice to make a finishing sauce for pp:eusa_clap
BillyVoltaire
Knows what a fatty is.
Hard to beat good Cherry Peppers, mmmmmmmmmmmmmm.
BV
BV
samfsu
is one Smokin' Farker
Thanks and sure:
Use really fresh peppers. Not sure how much I should have weighed them but when I cut them in half and deseeded them, it was enough to fill the three pint mason jars.
I then heated the following until the sugar and salt was disolved:
--4 cups white wine vinegar
--1 1/3 cup water
--1/2 cup sugar
--1.5 teaspoon kosher salt
Next pour the hot liquid into the jars leaving 1/4 inch headroom.
Then can them for 15 minutes. They will last for years but likely wont "last" that long. I do let them "marinate" for at least a month.
The last time I made them I didnt take out the seeds and they were really hot. I am hoping that without the seeds, they will be just hot enough. This is only the second time I am making these so I will likely need to tweak it a little. If I can find more cherry peppers I might make a match with twice the sugar
. Next up will be sweet and spicy pickles which I might just make with the cherry peppers. Need to experiment. Thanks for looking and thanks for the questions. Hope I answered ya ok.
bluetang
somebody shut me the fark up.
Lookin purdy there!:clap:, loves a pickled cherry pepper over here!!
JohnHB
is one Smokin' Farker
The Momofuku book by David Chang has a very simple vinegar pickes master recipe:
1 cup water, piping hot from tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2+ 1/4 teaspoons kosher salt
Vegetables, fruit, chilies etc
For chilies pour marinade over 4 cups of Thai bird's-eye or other small fresh hot chilies. Leave for 3 or 4 days minimum. Keep for an age. I grow my own chilies we call them scuds - very hot.
John
1 cup water, piping hot from tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2+ 1/4 teaspoons kosher salt
Vegetables, fruit, chilies etc
For chilies pour marinade over 4 cups of Thai bird's-eye or other small fresh hot chilies. Leave for 3 or 4 days minimum. Keep for an age. I grow my own chilies we call them scuds - very hot.
John
Attachments
samfsu
is one Smokin' Farker
If these turn out good and i make another batch, Ill send ya some.
Paulie G.
is one Smokin' Farker
Love 'em!
bigabyte
somebody shut me the fark up.
I'll take two, no three, heck, give me the jar!
smokeyokie
is one Smokin' Farker
Waiting........:hungry:
