Banana Wax pepper question er 3

[olevetonahill]

I got a small sack of em, Ive eaten a few raw, Grilled a few . Now what?

How I preserve em? Toss em in a jar with vinegar? Also got a small hand full of Jalapenos Ima thinkin of tossing in with em.
TIA

[SanJoaquinSooner]

Ever have a relish bowl of pickled jalapenos, onions, and carrots at a Mexican Restaurant? sometimes called escabeche.

vinegar
oil I'd do 3 parts vinegar to one part oil. some use white and some use apple cider vinegar. white for milder tang. Think i've done 50/50 before.
garlic cloves, peeled
onion, peeled and cut into wedges
carrots, peeled and sliced diagonally
peppercorns
salt
jalapenos and your wax peppers.


whatever herbs/spices you got from:
thyme
oregano
marjoram
bay leaves






I'd saute the vegetables until al dente in the oil with the garlic in for the last couple of minutes. Then add the rest of the oil and the vinegar and bring almost to a boil. Cool and refrigerate to marinate.

It may take a time or two to learn the proportions right for your taste buds.

[olevetonahill]

I served that with the fajitas when I had my restaurants

[SanJoaquinSooner]

Ive never done it with banana wax, but it should work ok.

[MamaMia]

Stuff with a mixture of grated cheddar or American cheese and creme cheese, wrap with bacon and grill. If you do this with the jalapeno and want the flavor but not the heat, after slitting, remove membrane and seeds first.

[olevetonahill]

Stuff with a mixture of grated cheddar or American cheese and creme cheese, wrap with bacon and grill. If you do this with the jalapeno and want the flavor but not the heat, after slitting, remove membrane and seeds first.

Ive done that with the Japs. Its the Nanner peppers Im wanting to put in a jar of sauce Mom

[Tulsa_Fireman]

Ain't hard. Check this out.

Half and half water and white vinegar. Pinch of sugar. Boil that.

Pack your peppers in a jar after cleaning them real good along with a teaspoon of pickling salt and a teaspoon of vegetable oil. If you want 'em sliced, be sure and get rid of all the seeds. Also be sure to boil the jar first to kill any nastiness. Pour your brine (the juice you're boiling) over the peppers, wipe off the rim of the jar, and set the lid. Be sure to leave some air in the jar. Then boil the full jars in a rack or something of the like to keep the jars off the bottom of the pot. Don't fill your pot to the lids, go a bit below. Let that gin for 10-15 minutes and bingo. Pickled peppers.

[olevetonahill]

Ain't hard. Check this out.

Half and half water and white vinegar. Pinch of sugar. Boil that.

Pack your peppers in a jar after cleaning them real good along with a teaspoon of pickling salt and a teaspoon of vegetable oil. If you want 'em sliced, be sure and get rid of all the seeds. Also be sure to boil the jar first to kill any nastiness. Pour your brine (the juice you're boiling) over the peppers, wipe off the rim of the jar, and set the lid. Be sure to leave some air in the jar. Then boil the full jars in a rack or something of the like to keep the jars off the bottom of the pot. Don't fill your pot to the lids, go a bit below. Let that gin for 10-15 minutes and bingo. Pickled peppers.

Whats the Dif in Picklin salt an Regular ole salt? I aint buyin a bunch of stuff for maybe 2 jars worth

[olevetonahill]

Ok I did it the way Fireman said. Just opened the 1st jar they great.
Thanks bro

[rock on sooner]

i pickled jalapenos a different way. His is too much work for me.
Thot mine were really good. I'll post ifn yer interested.

[olevetonahill]

i pickled jalapenos a different way. His is too much work for me.
Thot mine were really good. I'll post ifn yer interested.

How much werk is Boiling some vinegar an water and pouring over shat?
Sure Post yer recipe tho

[rock on sooner]

The werk is tha boilin tha jars...too much like canning...

2 1/2 c. filtered water
2 1/2 c. white vinegar
3 tbsp sugar
3 tbsp Kosher salt
2 bay leaves
3 tbsp coriander seeds (can use ground but it colors the brine)
3 cloves garlic ( like more than that)
2 tbsp black peppercorns

The above will produce enough brine for two quarts so 2 quarts of
jalapenos...wash and trim the stems. Stab each pepper at least 3 times
and place in your thoroughly cleaned quart jar.
All other ingredients...bring to a boil, reduce and simmer 5 min.
Remove from heat, pour over peppers, screw on lid and let cool.
Refrigerate for seven days, then enjoy.

The way that I use the peppers is to slice the peppers from each
quart and put into pint jars and cover with the brine. Do not seed
or remove the membranes. The brine gets inside the peppers and
knocks down the heat. Spice/heat is there but not like just eating
the peppers raw. I use in chili, on sandwiches, soups, nachos, salads.
While cold beer doesn't cut the spice, sure does make fer good eatin
and drinkin.

[olevetonahill]

Maybe we went to different skools but that seems like Mo werk and More stuff to mix, Im ok with it cept fer Bay leaves and coregidor seeds er whatever

[rock on sooner]

Maybe we went to different skools but that seems like Mo werk and More stuff to mix, Im ok with it cept fer Bay leaves and coregidor seeds er whatever

Welp, I thot it was a lot of werk, too, but it really isn't. Spices make a
lot of difference. But, that's why there are millions of chefs, all with
their own approach. I don't like to do the canning type thing...big pot,
lots of time involved. I look for more "cold" type preserving. E. G., I
do German style dill pickles...cold pack...put up 25 quarts this year, eat
'em year round...takes about 15 minutes to do two quarts...just depends
on how fast my cuke plants produce pickling size...

[olevetonahill]

Oh i dint follow his directions all the way
I just warshed the jars and peppers thru in some salt an garlic powder boiled the Viegar and water witht he sugar and poured it over the peppers in the jars then put the lids on
Screw all that canning type stuff also. If yer juice is hot enough and yer lids hot when ya put em on they seal tight when they cool

[olevetonahill]

gWhats yer recipe fer Pickles? I aunt been able to raise a cucumber in over 2 years But I do pickle me some eggs

[StoopTroup]

German Style? That's as bad as Gangham Style! Somebody get a rope quick!


:D :wink:

[StoopTroup]

gWhats yer recipe fer Pickles? I aunt been able to raise my cucumber in over 2 years

Have the VA give ya some Viagra.

[Flagstaffsooner]

Distill them.

[GottaHavePride]

Heh. The canning stuff (boiling, pressure sterilizing) is to kill **** so you don't die of botulism when you crack the jar open in a year or two.

[olevetonahill]

Heh. The canning stuff (boiling, pressure sterilizing) is to kill **** so you don't die of botulism when you crack the jar open in a year or two.

Agreed but I was only fixin 2 quarts they aint gonna last that long