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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-29-2007, 06:38 PM   #1
The Anchorman
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Default Jalepenos on the Bay

Well I am up to 14 cases going to Sheepshead Bay. Any other teams want any? I can call in until 9 pm, let me know ASAP.
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Unread 04-01-2007, 01:26 PM   #2
SmokeInDaEye
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Now that I have all of these japs, does anyone have a simple recipe for pickled jalepenos?
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Unread 04-01-2007, 01:34 PM   #3
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I have use this one in the past with some very tasty results...

Recipe:
Heat 1/2 water and 1/2 Vinegar to almost boiling in sauce pan.
(I used about 2 cups water 2 cups Vinegar, for the 4 jars)
Put a clove of garlic,
1 tsp oregano, and
a shake of cumin in sterilized pint jars

Fill pint jars mostly full the rest of way with washed jalapeños. Put Vinegar/water mix to within 1/2" or so from top. Seal with lids and rings, and process in a hot water canner for 20 minutes.
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Unread 04-01-2007, 01:41 PM   #4
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Default Pickled

Quote:
Originally Posted by SmokeInDaEye View Post
Now that I have all of these japs, does anyone have a simple recipe for pickled jalepenos?
Watched the food Net. and Bobby Flay did some pickled Jalapenos looked pretty easy!
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Unread 04-01-2007, 09:55 PM   #5
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I will be making green chili tomorrow with the remains of the picnic shoulder I flame broiled at Grillin on the Bay and some of the jalapenos. Could not find tomatillos in any form today so I will have to use Frontera brand Green salsa.

When you pickle the jalapenos do you guys slit them or not?
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Unread 04-02-2007, 04:51 AM   #6
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I put a slit down two sides of each jap.
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