I received a jar of pickled jalapenos from the Texas Pepper Co. for
Christmas. The jalapenos are gone but the remaining "liquor" is phenomenal,
and adds great spice with very little work.

Does anyone have a good recipe for pickling jalapenos?

Thanks,

TTG

Driver wrote:
I received a jar of pickled jalapenos from the Texas Pepper Co. for
Christmas. The jalapenos are gone but the remaining "liquor" is phenomenal,
and adds great spice with very little work.

Does anyone have a good recipe for pickling jalapenos?

Thanks,

TTG



Hmmmm, seems to me you couold take some fresh peppers, make a small cut
in the side and put them in the remaining liquid. We sued to do this
with gardineria (sp?).


jim

"Steve Wertz" wrote in message
...
On Tue, 30 Mar 2004 04:32:56 GMT, "Driver"
wrote:

I received a jar of pickled jalapenos from the Texas Pepper Co. for
Christmas. The jalapenos are gone but the remaining "liquor" is
phenomenal,
and adds great spice with very little work.

Does anyone have a good recipe for pickling jalapenos?

The same kind of brine for picked eggs would work for jalapeno's.
I forget which exact recipe I used, but It was very successful. I
did a hot pack - heat the liquid, throw in the peppers, and remove
from heat. I also threw in some thick onion slices (those were
almost better than the peppers).

Or just o a google search on jalapeno + escabeche; take your pick

Bob Dietz

"Driver" wrote in message link.net...
I received a jar of pickled jalapenos from the Texas Pepper Co. for
Christmas. The jalapenos are gone but the remaining "liquor" is phenomenal,
and adds great spice with very little work.

Does anyone have a good recipe for pickling jalapenos?

Thanks,

TTG

from the archives, hth, Karen

To: alt.food.mexican-cooking
Subject: pickle Jalapenos?



-----Original Message-----
From: Paul Lang ]
Sent: Thursday, September 24, 1998 1:42 AM
To:
Subject: pickle Jalapenos?


This information is from the Division of Agricultural
Sciences at the University of California in cooperation with
the U.S. Dept. of Agriculture.

Jalapenos en Escabeche

Jalapeno peppers
Carrot slivers or thin slices
Celery pieces
Onion pieces
1/2 tsp salt per pint
1 clove of garlic per pint

covering liquid: 1 part vinegar and 1 part water.
Salad or olive oil.

1. Heat peppers in a small amount of oil in a skillet until
the skins blister.

2. Pack the heated peppers into clean pint jars, adding
slivers of carrot, celery and onion.

3. Add garlic and salt.

4. Add cold covering liquid leaving 3/4 of an inch
headspace.

5. Add about an eighth inch of oil to the top of the
covering liquid.

6. Add lids, rings and seal.

7. Process 15 minutes in a simmering hot water bath.

As you can see, the recipe is set for an unspecified number
of processed jars. I am assuming that you are familiar with
canning and will take care of the cleanliness and
sterilization.

Have fun! PJ