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Old Sep 10, 2014, 3:16 pm   #1
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Name: Craig
Southern, Michigan USA
Join Date: Feb 24, 2010
Posts: 224

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Jalapeno Pickles

As anyone who's ever spent any time in Texas knows, a pickle there means a jalapeno. They are super simple to make, the hotter the better, and the pickling liquid is money - never throw it out.

Start with hot, sterilized jars, lids and rings. Pack into them sliced jalapenos, with seeds and membranes - remove only the stem. Cover them with a boiling mixture of 1/2 white vinegar and 1/2 water, with 1 tablespoon of pickling salt added for every two cups of liquid. Leave almost no headspace. Seal and process for 8 minutes in a boiling water bath. Do not overprocess as they will get mushy.

These are great on burgers, pizza, tacos, grits, nachos, etc. The liquid can be used like clear Tabasco (not as hot). It is wonderful over greens or with some of the peppers in cheese grits. It can also be used as a marinade or to make salad dressing.

Craig's Jalapeno Vinaigrette

3/4 cup oil (I use half EVOO and half vegetable oil)
1/4 cup red wine vinegar
1 pickled jalapeno (about 10 slices)
2 or 3 tablespoons of pickling juice
3/4 teaspoon each salt and ground pepper

Put this all in the blender and liquify. Refrigerate for at least two hours before using - way better the next day.
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Old Sep 13, 2014, 11:04 am   #2
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Name: Vance
Central, Michigan USA
Join Date: Sep 7, 2007
Posts: 3,321

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Re: Jalapeno Pickles

Thanks Craig... my jalapeno bushes are full this year. I'll give this a shot.

The best lessons are those learned before you wish you had known better, especially when thinking edible mushrooms.
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