Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jamieb728 on October 08, 2013, 08:42 PM
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Hi
Not been the site for ages i have just been given a big bag of jalapeno peppers that my mate grew just wondering i want to pickle them do i do this in the same way i would do with beetroot using standard pickling vinegar.
Jamie
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Jamie,
Never done them myself but there is a recipe here,
http://www.simplyscratch.com/2013/05/easy-homemade-pickled-jalapenos.html (http://www.simplyscratch.com/2013/05/easy-homemade-pickled-jalapenos.html)
Les
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I've just done a big batch of my own (do them every year), and use a very simple but effective recipe that works every time.
The recipe linked above is fine, but if you're used to the taste of commercial jars of pickled jalapenos then you may find it too vinegary. Jalapenos have quite a subtle taste that can be overpowered by too much vinegar, and I find that a ratio of two-thirds water to one of vinegar works really well. You're looking to make more of a brine really.
Simple Pickled Jalapeno Recipe
For Brine (I'm using cups for simplicity - standard mug of tea size, but it doesn't really matter)
water - 2 cups
white spirit vinegar - 1 cup
salt - 1tbsp (adjust to taste)
sugar - halt to 1tbsp (again, adjust to personal taste)
jalapeno - as needed - cut into thin slices (I use a mandolin for added excitement).
(You can add some dill seed and some sliced garlic if so desired, but I prefer the pure taste of the jalapenos)
NB: The amount of brine you make and the number of jalapenos required obviously depends on the size of your pickling jar(s). The above quantity of brine will easily be enough for a 2-pint jar stuffed to the brim with sliced chillies. If you're worried about not having enough brine, then simply rack it up. It's not expensive to make and any excess can be ditched if necessary.
Method
Make the brine solution by chucking the water, vinegar, salt and sugar into a pan and bringing to the boil. While it's heating up, slice your chillies.
Once the brine has come to the boil, chuck in the sliced chillies and take off the heat. Leave for 10 minutes or so (they will turn that gherkin-ish colour), and transfer to the jar(s).
Seal and allow to cool down before putting in the fridge.
Job done!
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SD,
How long will these last unopened? can they be stored?
Les
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I've never managed to keep them longer than a month or so, Les, as they tend to get eaten pretty quickly, but unopened they should last for months, Les. I'd say three months to be on the safe side, but probably much longer.
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Thanks SD'
Going to give these a whirl ;D
Les
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Splendid!
Do let us know how you get on - and if you don't find this recipe to your liking, then there's no shortage of alternatives available on the net.
Happy brining!
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Cheers for that lads gonna do them this weekend like u sd mine wont last long i love them use them in my achari recipies give a great flavour
Jamie
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I was just thinking the other day its about time for some pickle onions for Christmas
And what else I could try So I need to look no further
SD
I wouldn't want to get too excited with those sharp mandolins :)
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SD I wouldn't want to get too excited with those sharp mandolins :)
Too late for that I'm afraid, Michael.
After years of mandolin abuse the fingers of my right hand are now considerably shorter than those of my left, but there really is nothing to beat these instruments of torture for jobs such as this.
Take care folks!
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Just required a mandolin a few weeks back after a bit of reseach I was told to get the Benriner
I think it was recommend by Thomas Keller I have a few of his cook books
I wasn't talking about your fingers when getting too excited SD
sorry I do lower the tone
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Hi all; haven't been here for a while . . .
On a slightly different subject; I love those pickled chilies that often grace the salads on top of (doner etc.) kebabs.
I don't think they're Jalapenos, they typically 2/3" long and quite fat, and they're generally whole, but they have the slightly vinegary briny taste described here.
Anyone know what they are and how I make 'em?
I guessing the pickle mix described by Salvador would work, but what are the chilies?
thanks
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I don't think they're Jalapenos, they typically 2/3" long and quite fat, and they're generally whole, but they have the slightly vinegary briny taste described here.
Anyone know what they are and how I make 'em?
I have never bothered to make them. They are dirt cheap already pickled and in large jars, at my local farm shop or elsewhere, come in various degrees of heat, and are a pretty d@mned good match for those from my local Turkish takeaway.
** Phil.
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Thanks Phil; can't find any locally, could you please let me know the name on the jar?
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Decided to take inspiration from this and pickled a load of bullet chillis sliced up jalapeno style. Turned out really good.
I used the following recipe
http://www.simplyscratch.com/2013/05/easy-homemade-pickled-jalapenos.html (http://www.simplyscratch.com/2013/05/easy-homemade-pickled-jalapenos.html)
The main reason for trying this is that sainsburys are doing 2 x sarsons pickling vinegar 1.14l each for just
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I've got quite a few Cayenne chillies I'd like to pickle too. Same as the Jalapenos or should I modify the recipe?
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The main reason for trying this is that sainsburys are doing 2 x sarsons pickling vinegar 1.14l each for just