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Old August 4, 2016   #316
Rajun Gardener
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My air locks came in today I ordered Monday. HMMMM what to do now?

I went shopping to get the grommets and also bought a few things to stuff in jars. I never noticed before how hard it is to find red ripe peppers and couldn't find them in 2 stores and a vegetable market so I bought some dried chile de arbol and dried ancho chilies to use in what I don't know yet. I did pick up a few sweet potatoes to try those.

I bought a can of San Marcos peppers to try, they are just like the Mirlitons we pickle. Mirlitons are chayote so you should try to make some. We add carrots, baby corn, chayote strips cut like fries and enough peppers to make it as hot as you like it.

So Worth, what's the sweet potato recipe?
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Old August 4, 2016   #317
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I think it was 2 to 3 table spoons of salt per quart of water like I always do and just a wee bit of whole cloves.
These set around for a long time but when you add the sugar and vinegar is when they come into there own and really shine.
By doing this I rinsed the potatoes and then put the fresh brine in them with the stuff I listed earlier.
Just tried one and they are getting hotter by the day.
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Old August 4, 2016   #318
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Why are they getting hot? Did you add peppers too or is it just the lacto action?
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Old August 4, 2016   #319
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Quote:
Originally Posted by Rajun Gardener View Post
Why are they getting hot? Did you add peppers too or is it just the lacto action?

I put I think 8 or 9 fresh habanero peppers in them before I pickled them in the vinegar water and sugar.

Here is the post.
http://www.tomatoville.com/showpost....&postcount=298
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Old August 4, 2016   #320
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I have been dying to try dilly beans, and so I went ahead and started a jar. It has been 48 hours now. I am using 2 mason jars, one quart sized, and one half pint jelly jar I think(it fits in the large mouth quart). I put some green beans, a few chunks of garlic, dried dill leaf, and a grape leaf in. I was going to put in some shallot, but I forgot. I put about a tablespoon or so of salt per cup of water. I used a cut up plastic lid on top of the beans, and then the jelly jar filled with water on top of that. I haven't seen any air bubbles on the beans, but there have been some big bubbles under the plastic, so they had to have come from somewhere. They smell really good, garlicy and dill, but I am going to wait another 3-5 days to try any. There were only enough beans to about half fill the quart jar, broken into 3-4 inch lengths; but it will give me a chance to try this out, and see if I like it.
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Old August 4, 2016   #321
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Bloody Mary's with beans. Let me know how they turn out, that will probably be the next batch.
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Old August 5, 2016   #322
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You wont find any of these vegetables as active as cabbage is when it comes to fermenting.
For one thing when you do cabbage you shred it up and let the salt pull out the water to ferment in.
When I did mine I didn't use any extra water.

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Old August 5, 2016   #323
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Here's my mash....It is from smoked chinenses.


I used a bunch of sources, but think I started here.

http://phickle.com/we-can-phickle-th...-pepper-sauce/

I strained the juice, but never made the sauce. Any recipes for hot sauce with strained juice you guys? I prefer a Bajan or Trini hot sauce.
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Old August 5, 2016   #324
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Quote:
Originally Posted by Shrinkrap View Post
Here's my mash....It is from smoked chinenses.


Iused a bunch of sources, but think I started here.

http://phickle.com/we-can-phickle-th...-pepper-sauce/

I strained the juice, but never made the sauce. Any recipes for hot sauce with strained juice you guys? I prefer a Bajan or Trini hot sauce.
I'm not ignoring you I was just hoping someone could come up with something.

Worth
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Old August 5, 2016   #325
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Thanks Worth. No worries. Did I post this already? I lose track. My daughter says I am the only one who responds to my posts, and she's embarrassed for me. I figure that's what parents are for!

Last edited by Shrinkrap; August 5, 2016 at 08:32 PM.
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Old August 5, 2016   #326
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Quote:
Originally Posted by Shrinkrap View Post
Thanks Worth. No worries. Did I post this already? I lose track. My daughter says I am the only one who responds to my posts, and she's embarrassed for me. I figure that's what parents are for!

I hate to hear that.

Ihad to look up the sauces you were talking about.

I just dream up stuff to make.
The Hab sauce is starting to turn into devil sauce.

Worth
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Old August 5, 2016   #327
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"I had to look up the sauces you were talking about."

Made you look!

My D was referring to my posts on Facebook.

Mom's family is from the WI

http://www.hotlollies.com/2013/10/01...-pepper-sauce/

http://www.trinigourmet.com/index.ph...-sauce-recipe/

Thanks Worth. As my mom would say; you have the patience of Job!

Last edited by Shrinkrap; August 5, 2016 at 08:45 PM.
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Old August 5, 2016   #328
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I am considering the trini sauce with mustard.

Worth
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Old August 5, 2016   #329
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Ah! Then try codfish cakes!
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Old August 5, 2016   #330
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One of my best friends from work that worked in the kitchen was from Trinidad.
He said he felt sorry for us due to the crap they served.

Worth.
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