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boy are you people impatient around your jalapenos.
seeing that everyone will see this note i will give all the ways
that i have treated jalapenos and cayene pepers.
freeze the suckers whole. no porcessing just pick as they come
and place in a ziplock bag. when you want one for cooking take
it out and use it the way you want.
dried works well also string them on some thread and hang them in
a window. when totally dry place them in a blender and chop them
up. store in a ziplock bag, use as needed.
now here is the best pickling recipe i have ever tried. youcan
use peppers, cukes, string beans, zucchini, etc.
kosher dill pickles
ingredients:
1tsp powdered alum
8 cloves garlic
8 tablespoonsdill seed
1qrt cider vinegar
1 cup salt
3 quarts water
directions:
wash cukes or what ever, pack in sterilized quart jars.
to each quart add
1/8 tsp alum
1 tbsp dill seed
1 clove garlic
combine vinegar, salt, water, and heat to boiling.
fill jars
makes 8 wuarts
if you use strinf beans use 3/4 tsp red pepper for med hot or more
for real hot beans. also can place one regular sized jalapeno for
bean flavoring.
the cukes, beans, and jalapenos have great flavor and snap.
enjoy
froggy
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Jalapeno jelly is a vibrant green, sweet, yet tangy-tasting jelly.
Try it on crackers with cheese. We hesitate to use food coloring
but in this case, we like the crisp color it adds. If you do not
choose to use it the jelly will have a slightly lighter color but
it will taste just as good.
1 large red bell pepper, seeded, deveined, and chopped
6 fresh jalapeno peppers, seeded, deveined and chopped
6 cups sugar
1 1/2 cups cider vinegar
2 drops green food coloring (optional)
1 6-ounce twin-pack Certo
1. Place the peppers in a heavy saucepan. Stir in the sugar
and cider vinegar. Bring the mixture to a boil over medium
heat. Continue boiling for 45 seconds to 1 minute. Blend in
the food coloring if desired, and add Certo.
2. Ladle jelly into sterilized jelly jars. Cool
3. Stir three or four times during the cooling process to
keep the peppers evenly distributed.
4. Seal the jars according to package directions.
makes 8 6-ounce jelly jars.
--------------------- Jalapeno Vinegar ---------------------------------
Cut the stems off of the jalapeno peppers in order to release their
pungency. Since the capsaicin, which causes the pungency, resides
in the ribs and the placenta (the part enclosing the seeds) of the
Jalapeno, making a single cut will spread the capsaicin all over the
and allow it to combine with the vinegar. The vinegar will be ready
to use in 24 hours, but it will take a week before it reaches its
full strenght.
1 pound fresh Jalapeno peppers, Washed and stems cut off
1 clean glass jar (8-cup capacity), with stopper or lid
5 cups of white vinegar
1. Put the Jalapeno peppers in the glass jar. Bring the Vinegar
to a boil and pour it over the peppers. Let sit, uncovered,
until vinegar cools.
2. Cover and refrigerate for a week. At the end of a week, strain
and return the vinegar to the refrigator, or store covered in a
cupboard. Discarded Jalapenos can be used in sauces or relishes.
makes 5 cups
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