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OT: Candy Peppers

Biggreenpharmacist
Biggreenpharmacist Posts: 4,343
in EggHead Forum
Well this ones for you, SGH. Tell mrs sgh I made a batch so I could send her some. Recipe is pretty self explanatory. We love these things. Cant beat a good pulled pork sandwich without a few of these things. I just happened to make a batch two years ago when I had some leftover bread and butter pickle brine and ran out of cucumbers and had a bunch of jalapenos.

Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Brother that looks excellent. The wife will be tickled to death. Thank you from the both of us. You are mighty kind sir.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    My wife just saw this post and said her mouth is watering now! She says thank you very, very, very much!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    My wife is jumping for joy! That made her day my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    They take about 6 weeks before they are ready to eat but I think i have a couple jars left from last year. Im gonna bring them when we go to florida so that if we are able to meet up on my way back I can just give them to you instead of trying to ship them. I'll have some Ozark Oak, too, if you like using it. I buy it here at harps for less than 6 bucks a bag.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Just let me know my friend. And again thank you so much. Be sure to give me a little notice if you want some shrimp.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Quick question. Do you know what size shrimp that you want and about how many pounds?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780
    Those look tasty already :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DMW
    DMW Posts: 13,836
    @SGH If there is bartering of goods in exchange for gulf shrimp, what do you like from PA? Any chance you like scrapple?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    SGH said:

    @Biggreenpharmacist‌
    Quick question. Do you know what size shrimp that you want and about how many pounds?

    What are my options?

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @DMW‌
    I love Amish chewing tobacco. The twist tobacco that they make is my all time favorite chew. And yes I love scrapple my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Brother I'm right on the gulf. What ever size that you want. I get them right off a friend of mines boat. Any size that you chose he will have. Except for maybe Colossal. They can be hard to come by sometimes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    DMW said:

    @SGH If there is bartering of goods in exchange for gulf shrimp, what do you like from PA? Any chance you like scrapple?

    Is it to ever really ever to early or late for....
    Groundhog Day - Too Early For Flapjacks: http://youtu.be/DhEwkNIcHUg

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    Do you grind the brain, snout and spinal cord into your scrapple like we do when making southern souse?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    SGH said:

    @DMW‌
    Do you grind the brain, snout and spinal cord into your scrapple like we do when making southern souse?

    I haven't made my own yet, but its on my list. There are some local ones here I like. My favorite breakfast meat by far.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    That's a good one!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    @SGH‌
    We'll be coming back through on saturday the 26th. Wife is excited about the shrimp. I'll talk it over with her and let you know what size we'd like. I know that they are sized by how many in a pound but honestly without seeing one I wouldnt really know whats what. I have a piss poor imagination. I think we would like some pretty big ones. Don't really care for those little tiny ones. Just whatever would be best to boil and fry and grill.

    Little Rock, AR

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @DMW‌ the last time I had was in NP, NE. Good stuff ;-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Just my opinion but here are my choices for the said cooking methods that you listed.
    For frying I prefer 43-50 count shrimp.
    For boiling I prefer 31-35 count shrimp.
    For grilling I prefer 21-25 count shrimp.
    Just works excellent in my opinion. But I will gladly get whatever you want my friend. Just let me know what you decide on.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    What the above means in case you don't know is how many it takes to make a pound. The smaller the number the bigger the shrimp.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Sorry. We are going to take a mini vacation to KC for weekend and leaving in the morning. I had to make a flying trip to take my boys to my dads. I'll take your advice on the right size shrimp.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    No problem my friend. Again my wife is really excited over the peppers. Thank you so much.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Well you just tell her I will have her fixed up in a couple weeks. I look forward to meeting you.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    We look forward to meeting you as well my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Those look great!  I did the same last year, but I included banana peppers in mine as well. 

    Noticed this recipe a while back and saved it.  It is for candied jalapenos.

    Cowboy Candy (Candied Jalapeños)

    Yield: Makes 6 half pint jars

    Ingredients:

    3 pounds fresh jalapeños, washed

    2 cups apple cider vinegar

    6 cups granulated sugar

    ½ teaspoon turmeric

    ½ teaspoon celery seed

    3 garlic cloves, chopped

    1 teaspoon ground cayenne pepper

    Directions:

    Remove stems from all of the jalapeños and slice into 1/8 to 1/4 inch rounds. Set aside.

    In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.

    Add the pepper slices and simmer for 5 minutes.

    Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.

    Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeño peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.

    You can store these in the refrigerator or complete the canning process so that they are shelf stable. Either way they need to mellow for at least two weeks before eating.

    To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars to a cooling rack. Leave them to cool, undisturbed for 24 hours.




    http://www.muybuenocookbook.com/2013/01/cowboy-candy-candied-jalapenos/ 


    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • buzd504
    buzd504 Posts: 3,877
    Biggreenpharmacist said:
    @Biggreenpharmacist‌ Quick question. Do you know what size shrimp that you want and about how many pounds?
    What are my options?

    Get the big ones.
    NOLA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited July 2014
    I make the candied jalapenos and can tolerate/enjoy quite a lot of heat. However, I've found that coring and seeding 1/2 the peppers before slicing them provides a much nicer balance between the sweet and the hot.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • fishlessman
    fishlessman Posts: 34,594
    love those misses wages jalapenos, my problem is i eat half a jar at a time
    :))
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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