Pickled cherry peppers

samfsu · 01-31-2013, 07:14 PM

Not BBQ but its gonna be a rough month waiting for these to cure.

PatAttack · 01-31-2013, 07:17 PM

Send some to me!! I love cherry peppers!

Yours look good!

martyleach · 01-31-2013, 10:24 PM

Oh yeah! Sign me up!

fingerlickin' · 02-01-2013, 12:17 AM

I Farking love those things. Care to share your method?

Garyclaw · 02-01-2013, 07:47 AM

Those look great! Are they really hot, or just hot enough?

willowrun · 02-01-2013, 08:25 AM

Oh Yeah! And once you eat the peppers, you can use the leftover juice to make a finishing sauce for pp

BillyVoltaire · 02-01-2013, 09:07 AM

Hard to beat good Cherry Peppers, mmmmmmmmmmmmmm.

BV

Bonewagon · 02-01-2013, 10:35 AM

Those look great!

samfsu · 02-01-2013, 07:38 PM

Quote:

Originally Posted by fingerlickin'

I Farking love those things. Care to share your method?

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.

Quote:

Originally Posted by Garyclaw

Those look great! Are they really hot, or just hot enough?

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 · 02-01-2013, 08:17 PM

Lookin purdy there!

, loves a pickled cherry pepper over here!!

JohnHB · 02-01-2013, 11:50 PM

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

PatAttack · 02-01-2013, 11:56 PM

Ok, so when are you guys going to send us some???

samfsu · 02-02-2013, 07:51 AM

Quote:

Originally Posted by PatAttack

Ok, so when are you guys going to send us some???

If these turn out good and i make another batch, Ill send ya some.

Paulie G. · 02-02-2013, 09:46 AM

Love 'em!

bigabyte · 02-02-2013, 01:28 PM

I'll take two, no three, heck, give me the jar!

01-31-2013, 07:14 PM	#1
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	Pickled cherry peppers Not BBQ but its gonna be a rough month waiting for these to cure. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer

01-31-2013, 07:17 PM	#2
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Send some to me!! I love cherry peppers! Yours look good! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-31-2013, 10:24 PM	#3
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Oh yeah! Sign me up! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

02-01-2013, 12:17 AM	#4
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I Farking love those things. Care to share your method? __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

02-01-2013, 07:47 AM	#5
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Those look great! Are they really hot, or just hot enough? __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

02-01-2013, 08:25 AM	#6
willowrun Knows what a fatty is. Join Date: 06-03-12 Location: Harrisonburg, Va	Oh Yeah! And once you eat the peppers, you can use the leftover juice to make a finishing sauce for pp __________________ Weber OTP, Orion Smoker (dutch oven), UDS

02-01-2013, 09:07 AM	#7
BillyVoltaire On the road to being a farker Join Date: 06-06-12 Location: Marietta, GA	Hard to beat good Cherry Peppers, mmmmmmmmmmmmmm. BV

02-01-2013, 10:35 AM	#8
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Those look great! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

02-01-2013, 08:17 PM	#10
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Lookin purdy there!, loves a pickled cherry pepper over here!! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-01-2013, 11:56 PM	#12
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Ok, so when are you guys going to send us some??? __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

02-02-2013, 09:46 AM	#14
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	Love 'em! __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

02-02-2013, 01:28 PM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'll take two, no three, heck, give me the jar! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.