Fermentation and Pickling
- Thread starter Luke
- Start date
Here’s the recipe I used if you want to try them:
Maple-whiskey pickles; version 2.0.
A safe assumption here would be that you're a new reader who doesn't remember the previous version of these I created. That would be not only the safest assumption, but the most logical, seeing as how I'm sure the majority of #CabinFeverwhiskeypickles #Maplebourbonpickles #Maplewhiskeypicklescupcakerehab.com
Fuck. I'm going to have to start making pickles. It's your fault. Thank you.
I suppose this is long overdue. My grandma used to make pickles. Their house had this canning closet in the basement. We used to go down there, sit at this little table, and taste through the batches and recipes all the time. Definitely some of my most cherished memories.
quirk6
✔️ Value Swag with Berries
Now that I see that's a feature, I'll have to use that too.
mborden
Otter Enthusiast
So cool. Didn’t know this was a thing
quirk6
✔️ Value Swag with Berries
Is that the cowboy candy? After all the raves I decided to make that. I didn't like it, too sweet. It's like a bread and butter jalapeno and I don't like bread and butter pickles. Should've occurred to me.Because everyone who reads this thread should be eating these...
It is - I’m cool with b&b pickles tho and have plans for a few recipes where I plan to work these in.
I am also not on team sweet pickles but I like the hell out of pickled watermelon which is also sweet? So I think I just like different pickles for different stuff. I liked the cowboy candy with a little cheese.
furley
Super Sports Nerd
So cool. Didn’t know this was a thing
goddamn, this is really slick.
A+'s all around, everyone
Had a surplus of jalapeños... made some Cowboy Candy using the link on the first page... now we wait.
I cheated and couldn't wait...opened a few days short of a month...so dang good!We made candied Jalapeños last week from our garden’s first pepper harvest. Recipe I found online recommended letting them sit for a month before opening. Saved the remaining syrup for a glaze.
And here is today's 4-word (ok, 9) Compton25 Salsa review: rich, flavorful, integrated, perfect amount of heat....need moar. SRS.
I feel ya GetchaPull...I too was impatient and dug in early, albeit a bit earlier at like 2 weeks in. Enjoying tremendously and have already hammered through alomst a full jar in the past week. Most were used atop cheese and crackers, but they took my grilled cheese to the next level tonight.
I feel ya GetchaPull...I too was impatient and dug in early, albeit a bit earlier at like 2 weeks in. Enjoying tremendously and have already hammered through alomst a full jar in the past week. Most were used atop cheese and crackers, but they took my grilled cheese to the next level tonight.
I love them on cheese and crackers. It’s also great with crackers and cream cheese.
I made this recipe with jalapeños from my garden. This is the first fermented hot sauce I’ve made that turned out really well and also has good depth of flavor and tanginess from the fermentation.
www.chilipeppermadness.com
I did add about 3-4 table spoons of sugar to it to balance out some of the saltiness from the brine and added salt.
Ancho-Jalapeno Hot Sauce
A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.
www.chilipeppermadness.com
I did add about 3-4 table spoons of sugar to it to balance out some of the saltiness from the brine and added salt.
