Posted: 7/15/2012 7:00:57 PM EDT
|
My plants are loaded, and I know just as soon as they get ready and I pick them they will explode, and I will be covered with japs again this year. I'll probably save a few for stuffed japs, but the most I will pickle, for tacos and the such. Most will be going to my sister, as she eats them like crazy, but anyways pickling japs should be pretty strait forward. Just salt, water, vinegar, and a clove of garlic or so.....
Anyone got a decent recipe they can hook me up with for smaller batches I normally only end up canning around 4-6 pints a time, and it seems all recipes are for about 10 quarts  Trying to replicate the regular japs you would buy in the store, doesn't need to be fancy or anything...
|
|
Lots of saki or Asahi.
Oh, wait. We've had good luck with green tomatoes by quartering (or halving) them and putting them in the leftover brine from a jar of Claussen dills and refrigerating. It might be worth a try for peppers just for the taste, though it's not a long-term storage method. |
|
I do not care for regular canned japs, they are too soft and too much work.
I have been doing refrigerator japs for the last couple years, that leaves them very crisp, and have lasted up to six months in the fridge, that jar was hid behind other stuff, or it would have been gone sooner. Very simple, I do six or eight pints at a time in less than thirty minutes. You could do as many, or as few as needed, do one and see how you like it. Pint jar White vinegar/Water 1 to 1 1 TBS Sugar 1 TSP Kosher salt Put the sugar and salt in jar, fill jar 1/4 full with vinegar/water mix, mix salt and sugar until dissolved, pack in jap slices, fill jar to top with V/W mix, put on lid, put in fridge. I usually let sit for a week before we eat them, but have ate after only two days, and did not see any differance. Feel free to experiment with other ingredients, my neighbor likes less vinegar, he uses 2 to 1 water to vinegar, and adds fresh crushed garlic. |
|
There is a receipe from another thread that sounded pretty good:
Pickled Japs aka Cowboy Candy 1lb fresh jalapenos 2/3 cup cider vinegar 2 cups sugar 2 tablespoons mustard seed 1/4 teaspoon tumeric 1/4 teaspoon celery seed 1 tablespoon garlic powder 1/4 teaspoon cayenne pepper Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes. Makes 2 pints Eat with cream cheese on crackers or on a juicy hamburger! (Source - scbcanning.com) (Referenced ar15.com Thread) |
|
Quoted:
There is a receipe from another thread that sounded pretty good: Pickled Japs aka Cowboy Candy 1lb fresh jalapenos 2/3 cup cider vinegar 2 cups sugar 2 tablespoons mustard seed 1/4 teaspoon tumeric 1/4 teaspoon celery seed 1 tablespoon garlic powder 1/4 teaspoon cayenne pepper Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes. Makes 2 pints Eat with cream cheese on crackers or on a juicy hamburger! (Source - scbcanning.com) (Referenced ar15.com Thread) If you can get 1NUTGUMMER to respond, he has a pretty good method for canning them. TRG |