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Jalapeno help?

vidalia1vidalia1 Posts: 7,091
edited 12:18AM in EggHead Forum
I am having a bumper crop of small to medium size jalapenos this year. I have never pickled any jalapenos. Does anyone have a good recipe or any other suggestions on putting up jalapenos? Any suggestions are appreciated.

Comments

  • Big'unBig'un Posts: 5,909
    I would suggest making a bumper crop of armadillo eggs and freezing them uncooked for an easy and fast nosh fest at a later time. I'll take a bag please! :laugh:
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  • thirdeyethirdeye Posts: 7,428
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    Like fishlessman said, I make bread and butter jalapenos with Mrs Wages Refrigerator Mix. They also make a quick process mix, but you need a water bath canner for those.

    The refrigerator ones are crispier but must be kept in the fridge and are good for about 6 months. I do cut back on the sugar that is called out for.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • vidalia1vidalia1 Posts: 7,091
    I have used the Mrs Wages before on other vegys. I will give this a try.

    oh and Todd your idea is a good one also... :woohoo:

    Todd,
    When are the figs coming in? Ginny is ready to make some more raspberry chipotle...mmmmmm good
  • penfreshpenfresh Posts: 103
    I also use the Mrs. Wage's seasonings...the kosher dill. I make up about half the recipe on the back of the package then keep any I don't use in the fridge until more peppers come in. I then use my food processor to shred the peppers-no having to deal with the seeds and ribs. I pack 1/2 pint containers, add some of the kosher pickle liquid seal the jars and can them. Sometimes I just add a couple of jars to boiling water in my stock pot. No one says that you have to can dozens all at once. makes a dandy relish-gives all new meaning to hot dogs.

    Penny
  • HolySmokesHolySmokes Posts: 446
    They last a long time cold smoked, or can be made into adobo sauce and canned after drying...

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    HolySmokes
  • DarnocDarnoc Posts: 2,661
    Here is a good one that I posted last year that is great.If you want more heat keep the seeds in.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=438504&catid=1

    Enjoy!!
  • Aunt CrazyAunt Crazy Posts: 378
    I have had the same problem with the bumper crops of hot peppers. I have learned to throw them into freezer bags and into the feezer for use at a later date. Best use ever-slice off the tops of 2 or 3 and shove into a 1/2 gallon of vodka. Let sit for one week and then use in bloody mary mix. :woohoo: All other seasons can be added gently. I have a great recipe, if you are interested. Oh, and the bloodies are sooooo good while egging.... B)
  • DarnocDarnoc Posts: 2,661
    Vidalia 1 here you go.

    l lb jalapenos sliced (I pushed out the seeds to make it a bit milder)

    2 cups sugar
    2 cups white wine vinegar
    1 tbs mustard seeds
    1 tbs celery seeds
    1 tbs turmeric
    1 onion sliced

    Bring to a boil and let it simmer for seven minutes.

    Let it cool down and pour over the peppers and onions.

    Refrigerate for seven to ten days.

    It is a killer! Enjoy.
  • DarnocDarnoc Posts: 2,661
    This is not my night.Forgot two tbs salt.
  • vidalia1vidalia1 Posts: 7,091
    Thanks Bil that is the recipe I was looking for...Stacy I am sending you an email... :P :P
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