George Shirley wrote:
> On 1/10/2011 11:31 AM, zxcvbob wrote:
>> George Shirley wrote:
>>> Put up four pints of pickled cauliflower yesterday. We picked our
>>> first head of cauliflower and I used half of it. Used the recipe from
>>> "Joy of Pickling," only three weeks until I find out if they're any
>>> good. Also used Pickle Crisp in each jar, hopefully they will truly be
>>> crisp.
>>>
>>> Slow rain falling with a threat of possible snow and/or ice tonight or
>>> tomorrow, temps about right for it, running about 45F right now.
>>> Supposed to be in the low thirties for the early part of the week. Did
>>> I ever mention how much I despise snow and cold?
>>>
>>> Also picked the last of the sweet chiles yesterday, one lone, stunted
>>> bell pepper, very small. Chopped it and made a fritata for breakfast
>>> this morning with sausage, cheese, and egg, with biscuits and
>>> raspberry jam it was good.
>>
>>
>> A friend gave me a couple of frozen "ghost peppers" and red and
>> chocolate-brown habaneros. Pickled cauliflower might be a good way to
>> use the ghost peppers (I'm afraid of them, but curious) -- one little
>> slice per jar.
>>
>> -Bob
>
> Okay stump jumper, what exactly is a ghost pepper? I'm familiar with
> habaneros of all colors and how hot they are, ask Barb about my habanero
> hot sauce many years ago.
Ghost pepper is what they call some newly-discovered pepper from India
that's a lot hotter than a habanero.
http://floridagardener.com/critters/BhutJolokia.htm
BTW, I grew Naga Jolokia peppers a few years ago and was underwhelmed.
But that was a cold wet summer and they didn't really have a chance
(jalapeņos did OK that year though)
-Bob