My pickled hot mix recipe | Food Production and Preservation

My pickled hot mix recipe

DangerDuke

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22 Sep ’12 - 8:53 am

So I decided to make use of all the radishes I pulled from my garden and pickle them. Pickled radishes are one of my all time favorite snacks, and great beer food imo. My sister happened to have a bunch of Hungarian hot wax peppers from her garden ready to go, so we decided to join forces and make some hot mix!

The recipe is simple, first you sterilize your jars and lids like you would for canning, boil or pressure cook them, your pick.

Next, while you're cutting up your veg get your brine going. I use a 50/50 mix of water and white vinegar, with 1/2 a tbs of kosher or pickling salt per cup of liquid.

Once your brine hits a nice boil, add your veg to the jars and pour it over until it covers your mix - we used the radishes and peppers as the main, and added some carrots, onion pieces, garlic and a few whole peppercorns. You can also add some fresh dill or other herbs if you like, we just didn't happen to have any handy at the time.

The result has been super tasty, a nice spicy snack that's great while drinking!

B17

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22 Sep ’12 - 9:26 am

I was just going to ask you about this. Ive been loving these Classen spicy pickles and I want to make them myself. Any tips, procedures, things to look out for? Anything?

Thanks buddy!

DangerDuke

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22 Sep ’12 - 7:08 pm

Quote:

Quote from Vapor on September 22, 2012, 09:26
I was just going to ask you about this. Ive been loving these Classen spicy pickles and I want to make them myself. Any tips, procedures, things to look out for? Anything?

Thanks buddy!

Well, most of the heat in my mix comes from the peppers that make up about 30% of the jar. As mentioned, I also added some whole black peppercorn. You could probably slice up some jalapenos or other peppers and add them for heat, and if you don't like pickled peppers fish them out when the mix is done.

Also, depending on how "pickley" you like them, you can adjust the ratio of vinegar to water. the 50/50 ratio is pretty much like a strong dill pickle flavor.

In addition to that, there is pickling spice you may be able to find at the store that can impart a pretty nice flavor over just salt.

The only thing I can say to watch out on is just make sure your jars and lids are sterile before you use them (boil them silly or pressure cook 'em), you don't want to trap any nasty bacteria in there. Make sure not to touch the rims of the jar or inside of the lids either while you pack them just in case.

Finally, you can pickle just about anything, and it's a bit easier than canning. It doesn't have to be just cucumbers. Peppers, carrots onions, cauliflower, radishes, garlic - heck one of my favorite snacks ever are pickled hard boiled eggs!

For a good introduction on canning and pickling (they do both in the video) check out my thread :

http://thehomesteadi.....thread857/