Pickled Jalepeños

Last summer I ended up with a glut of jalepeños, and not knowing what to do with them, I decided to pickle them. I’ve never been a big  jalepeño eater, and I didn’t really have high expectations for them. I thought they might very well end up as forgotten pickles, but in the end they were quite a hit. When I visited my brother  Dave a few months ago, I found him jealously hoarding the brine in the jar long after the last pickle slice had been consumed. My sister Meg has placed a special order for 4 pints this year. We like to put these on tacos, quesadillas, or eggs and grits, or to chop them up and add them to salsas and tomato salads. Continue reading

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More Pickles

Well if my WordPress stats are any indication, an awful lot of people are looking for recipes for full sour and half sour pickles. I am very happy to oblige. Last week I checked on my full sours daily, and once they started to take on that pickley olive green color, I started slicing off a little slivers from the end of one of the cucumbers to sample a taste. By Sunday they tasted just about right to me, so I decided it was time to transfer them to jars. Continue reading

Full Sours

When I started canning, one of the first things I put up were dill pickles. I love making pickles, and I’ve always loved eating them, but for some reason I was never really very interested in eating the ones I made. It took a few years and a little bit of reading up on pickling to realize that I was doing it all wrong. The half-sour and full-sour (or kosher dill) pickles I grew up eating in New York did not come from a jar full of vinegar. Though there are countless recipes for “kosher dill” vinegar pickles out there, the only way to make a real kosher dill pickle is by fermentation. Continue reading