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1
Posted on 5/15/15 at 2:11 pm to oleyeller
If you decide to freeze, I suggest roasting them first and freezing the roasted mixture.
Posted on 5/15/15 at 2:33 pm to TH03
quote:
more cereal, son
you aint lyin! scraping from the bottom of the barrel there
Posted on 5/15/15 at 3:18 pm to LSUballs
quote:
Gee, you got any tips for keeping the banana peppers crispy when you pickle them? I can get the flavor right, but mine always turn out mushy. Same with jalapenos.
Pickling lime will crisp them up nicely. Follow the directions on the package.
Pickling lime
Posted on 5/15/15 at 3:39 pm to oleyeller
Send some to me
Posted on 5/16/15 at 12:47 am to Lsu4thewin
You've got a lot of options, and all summer to get it done. I do the following:
1. Fresh salsa (once your tomatoes start making, you should have a container in the fridge all summer).
2. Pepper sauce. It's just peppers, vinegar, water and whatever else you want to mix in.
3. Hot sauce. Plenty of recipes out there for fermented hot sauce. Takes some time, but worth it.
4. Pickles. Just like regular pickles. I make huge batches of hot pickles in a vinegar, sugar and turmeric mix. They are hot, and here's the kicker -- once they've set up for awhile, add them to store bought dill or bread and butter pickles for the folks who don't like super hot pickles. Great on a sandwhich.
5. BBQ sauce. I end up with a lot of extra hot peppers, so I can BBQ sauce.
6. Start giving them to friends.
1. Fresh salsa (once your tomatoes start making, you should have a container in the fridge all summer).
2. Pepper sauce. It's just peppers, vinegar, water and whatever else you want to mix in.
3. Hot sauce. Plenty of recipes out there for fermented hot sauce. Takes some time, but worth it.
4. Pickles. Just like regular pickles. I make huge batches of hot pickles in a vinegar, sugar and turmeric mix. They are hot, and here's the kicker -- once they've set up for awhile, add them to store bought dill or bread and butter pickles for the folks who don't like super hot pickles. Great on a sandwhich.
5. BBQ sauce. I end up with a lot of extra hot peppers, so I can BBQ sauce.
6. Start giving them to friends.
Posted on 5/16/15 at 8:54 am to Bill Parker?
Dehydrate? Has this been mentioned?
Posted on 5/16/15 at 9:20 am to oleyeller
quote:
oleyeller
Just call me, goober.
Goober
Posted on 5/16/15 at 10:18 am to WHATASHAME
quote:
by WHATASHAME
Dehydrate? Has this been mentioned?
Nope just the same old tired crap everybody does with peppers. Dehydrating is a great use of excess peppers.
Posted on 5/16/15 at 11:05 am to oleyeller
After using in canning and making salsa my wife puts them in the dehydrator and dries them down then grinds them up very fine. That stuff is hot.
Posted on 5/16/15 at 12:00 pm to oleyeller
Pepper jelly
Pepper sauce
Salsa
Stuffed
Replying so I can find later
Pepper sauce
Salsa
Stuffed
Replying so I can find later
Posted on 5/16/15 at 12:08 pm to oleyeller
Use peppers, onions and garlic to infuse a bottle of vodka. Makes a killer bloody mary.
Posted on 5/16/15 at 3:18 pm to LSUballs
quote:
Gee, you got any tips for keeping the banana peppers crispy when you pickle them? I can get the flavor right, but mine always turn out mushy. Same with jalapenos.
This does all the work of pickling lime & is so simple to use. I use it with all my pickles & pickled pepper/okra etc to maintain color & crispness...
LINK
Posted on 5/16/15 at 4:30 pm to LSUBoo
I refrigerate canning on the jalapeños. Vinagar, sugar, water and whatever else you want to add, red onion, garlic, bay leaves. Slice thin and pack them in a jar and then boil the ingrdiates and fill the jars. Refrigerate and enjoy. Cant stop eating them I promiss.
When they get really hot I switch to bread and butter recipe. Google it.
When they get really hot I switch to bread and butter recipe. Google it.
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