Chili Peppers

[hillsdown]

I have some peppers left on my plants that I need to harvest before the frost. They are hot and sweet, chili peppers . Should I just pickle them whole ,using a red wine vinegar and salt brine with garlic ?

Or is there another better way that you all suggest I try , there is only enough for a couple of quart jars and that is about it .

Actually thinking of doing pickled garlic for the first time as hubby became addicted to them thanks to Mrs. 3waycross and the humungous jar she sent home with us !

Thanks :tiphat:

 

[Ouachita]

I have some peppers left on my plants that I need to harvest before the frost. They are hot and sweet, chili peppers . Should I just pickle them whole ,using a red wine vinegar and salt brine with garlic ?

:nod: and throw some okra and onions in there too.

 

[3waycross]

What do they look like. or what variety are they?

You could always roast them and peel them like we do and just freeze them.

 

[hillsdown]

What do they look like. or what variety are they?

You could always roast them and peel them like we do and just freeze them.

They look like Jalepanos , but the label just says sweet chili heat pepper . Most sre not that big .

Thanks for the suggestions !!!

 

[3waycross]

What do they look like. or what variety are they?

You could always roast them and peel them like we do and just freeze them.

They look like Jalepanos , but the label just says sweet chili heat pepper . Most sre not that big .

Thanks for the suggestions !!!

If they are that small you really should pickle them

 

[hillsdown]

You think I can fine any bloody jars of fresh peeled whole clove garlic ... :???:
No way I am buying bulbs and peeling them all, or am I .

I want to pickle garlic ,with the peppers and see how that goes , maybe some fresh herbs in it . What do you suggest for herbs to put in it ? Thinking some cilantro and of course sweet basil .

 

[3waycross]

You think I can fine any bloody jars of fresh peeled whole clove garlic ... :???:
No way I am buying bulbs and peeling them all, or am I .

I want to pickle garlic ,with the peppers and see how that goes , maybe some fresh herbs in it . What do you suggest for herbs to put in it ? Thinking some cilantro and of course sweet basil .

Rosemary i don't think anything else will hold up. My buddy made some bread and butter ja;apenos the other day. Can't wait to try those

 

[hillsdown]

So here they are before and after , now to sit and pickle for 2 months . I did 12 pounds of fresh garlic and 10 pounds of sweet heat chili peppers . Will know in 2 months how they turn out . These are finished in a hot water bath btw and all lids have snapped .

 

[alisonb]

Nice HD . If you still have any left you have to make a sweet chilli jam, it's awesome with cold meats.

The last time I pickled garlic it turned blue, some sort of chemical reaction of copper sulphide with acid or something :shock: . Has that ever happened to you?

 

[hillsdown]

Nice HD . If you still have any left you have to make a sweet chilli jam, it's awesome with cold meats.

The last time I pickled garlic it turned blue, some sort of chemical reaction of copper sulphide with acid or something :shock: . Has that ever happened to you?

I was told that garlic turns blue because some of the sulfur compounds characteristic of the onion-garlic family encourage the formation of molecules very similar to chlorophyll, the pigment that makes leaves green.

The garlic I used in my pickles turned blue also and any time I marinate prawns for the grill in lemon , garlic ,butter and white wine the garlic always turns blue as well. The garlic in these has not turned blue though :? I thought maybe it was because I used red wine vinegar instead or pickling vinegar . Maybe it is different garlic .

Forgot about making sweet chili jelly ,love that with cream cheese . Yum ! Darn ..

 

[ga.prime]

Maybe it is different garlic .

I think that's the answer. The kind that has big cloves turns blue and the kind with small cloves stays white. The garlic that turns blue will have a purple tinge in the skin and the kind that stays white will have white skin with no purple tinge. This is my unscientific opinion.

 

[alisonb]

Some more options to choose out of - http://books.google.co.za/books?id=...onepage&q=garlic blue copper sulphide&f=false

 

[Anonymous]

Chili peppers....pretty darn good band from the 90s.

 

[ga.prime]

Option #3!

 

[hillsdown]

Opened up a jar last night and they were a huge hit , but not the same as Granzella's though .
I am pretty sure the Granzella's garlic has cider vinegar in it not just red wine vinegar, which is not listed as an ingredient .

Mine turned out pretty good though .

 

[TexasBred]

Opened up a jar last night and they were a huge hit , but not the same as Granvilles though .
I am pretty sure the Granville garlic has cider vinegar in it not just red wine vinegar, which is not listed as an ingredient .

Mine turned out pretty good though .

Looks like curiosity got the best of you HD...broke into that first jar about a month early didn't you? :lol2:

 

[Ouachita]

Chili peppers....pretty darn good band from the 90s.

Were they one of the 90's "One hit wonders?", locally known as the Red Hot Chili Targets

 

[hillsdown]

Opened up a jar last night and they were a huge hit , but not the same as Granvilles though .
I am pretty sure the Granville garlic has cider vinegar in it not just red wine vinegar, which is not listed as an ingredient .

Mine turned out pretty good though .

Looks like curiosity got the best of you HD...broke into that first jar about a month early didn't you? :lol2:

I can't imagine them in a month or two TB , they were pretty bloody hot already with all those peppers .

I actually had no choice but to pop one open as Mr HD wanted to take a couple of jars for some fellas that always bring stuff for him so had to make sure they were at least edible. I am not a fan of pickled garlic no matter how good ,but had to try at least one teeny tiny clove .After all it is my rep on the line .