urbandryad (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
urbandryad) wrote2020-09-13 10:40 am
urbandryad) wrote2020-09-13 10:40 am
Jalapeno Carrot Pickles
The jalapenos are pretty spicy, so I pickled them cut with carrots in my zesty pickle brine: 1/3 jalapenos and 2/3 carrots, hot packed in the brine consisting of 1L vinegar, 1L water, 1/3 cup (coarse) salt, 1/2 cup sugar. I pressure-canned it quickly, but water bathing would have been better.
Pickled eggplant is done too. Eggplant is lightweight and compresses quite a bit while cooking. Basically peel and french-fry the eggplant, cook for 2 mins in a brine of 500ml white wine vinegar to 2tbsp salt and some oregano and garlic. I think I added a touch of chopped jalapeno to one jar. Hot pack, then top with the vinegar, debubble, and at my altitude 15min in a water bath.
Today: chicken wing sauce, creole sauce, marinaded peppers, pickles and jalapenos into ferment.
Pickled eggplant is done too. Eggplant is lightweight and compresses quite a bit while cooking. Basically peel and french-fry the eggplant, cook for 2 mins in a brine of 500ml white wine vinegar to 2tbsp salt and some oregano and garlic. I think I added a touch of chopped jalapeno to one jar. Hot pack, then top with the vinegar, debubble, and at my altitude 15min in a water bath.
Today: chicken wing sauce, creole sauce, marinaded peppers, pickles and jalapenos into ferment.