Buy a one quart can of Jalapeños from Mexico. Farron, Clemente Jack, so on,
etc. Drain the liquid out of the can. Buy a quart of your favorite dill
pickles. I use Classen Garlic dills. Pour the liquid from the jar of pickles
into a sauce pan. Pour the drained Jalapenos into the sauce pan. Simmer for 10
minutes. After this cools, Put the Jalapenos and liquid in a refrigerator for
a few days. The peppers will have an excellent dill flavor and will be a
little milder. I eat these like candy!

On Jun 29, 12:17�pm, (Minator) wrote:
> Buy a one quart can of Jalapeños from Mexico. Farron, Clemente Jack, so on,

Can't you get fresh jalapenos where you live? There are pre-packaged
pickling mixes on the racks in local grocery stores.

On Jun 29, 3:17 pm, (Minator) wrote:
> Buy a one quart can of Jalapeños from Mexico. Farron, Clemente Jack, so on,
> etc. Drain the liquid out of the can. Buy a quart of your favorite dill
> pickles. I use Classen Garlic dills. Pour the liquid from the jar of pickles
> into a sauce pan. Pour the drained Jalapenos into the sauce pan. Simmer for 10
> minutes. After this cools, Put the Jalapenos and liquid in a refrigerator for
> a few days. The peppers will have an excellent dill flavor and will be a
> little milder. I eat these like candy!

Get a #10 can of Clemente Jacques, drian and reserve the escabeche in
a wide mouth jar and fill with hard boiled eggs & blanched florets of
cauliflower. Put the jar in the fridge. Enjoy.

I used to use a #10 can of Clemente Jacques in a weekend back when I
was helping run a barbecue concession at fairs, etc in Texas in the
'70s. Take me a long time to use up such a can these days..

T.

"Minator" > wrote in message
...
> Buy a one quart can of Jalapeños from Mexico. Farron, Clemente Jack, so
> on,
> etc. Drain the liquid out of the can. Buy a quart of your favorite dill
> pickles. I use Classen Garlic dills. Pour the liquid from the jar of
> pickles
> into a sauce pan. Pour the drained Jalapenos into the sauce pan. Simmer
> for 10
> minutes. After this cools, Put the Jalapenos and liquid in a refrigerator
> for
> a few days. The peppers will have an excellent dill flavor and will be a
> little milder. I eat these like candy!




In the 50-60s in the oilfield country of West Texas we would do something
similar. Roughneck canapés:

1/2 gal Mason Jar, jalapenos and hot dogs, sometimes a sliced carrot was
added. The brine was either pickle juice, jalapeno juice or a combo of
both. Aged in the fridge for a couple of weeks. You would slice up a dog
and a pepper, along with some Longhorn Cheddar and stack
it on on a saltine cracker, sit back and watch the game, drinking Coors
Beer.

My ex FIL was Cajun,(he had to take ESL in college to graduate that is how
Cajun he was), he made a Jalapeno Chow-chow in a similar manner, but he
put those little arbol peppers in with his Jalapeno brew and just chew those
up along with the vegetables de jour. I swear the man used Tabasco sauce in
his
coffee.