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Thread: Pickled Habanero Peppers

  1. #1
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    Pickled Habanero Peppers

    This should be interesting. I am pickling some Habanero's in spiced apple cider vinegar. They have been in there for a week so far

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    "The only thing that we learn from torture is the depths of our own moral depravity"

  2. #2
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    Today, on my latest trip through the drive-through at Popeye’s, I saw that they are featuring Ghost Pepper wings. You fire breathers let us know how true to the name they are, O.K.?
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  3. #3
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    Quote Originally Posted by wacojoe View Post
    Today, on my latest trip through the drive-through at Popeye’s, I saw that they are featuring Ghost Pepper wings. You fire breathers let us know how true to the name they are, O.K.?
    That would require me eating fast food. To that I say NO
    "The only thing that we learn from torture is the depths of our own moral depravity"

  4. #4
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    Quote Originally Posted by wacojoe View Post
    Today, on my latest trip through the drive-through at Popeye’s, I saw that they are featuring Ghost Pepper wings. You fire breathers let us know how true to the name they are, O.K.?
    There will likely not be a response from me either. I'm not much into commercial "marketing" claims. I have found that most such products are only hot for hot's sake and devoid of any flavor value. I don't eat hot peppers just to say that I can, I eat them for what they add to the flavor of what I have added them to.

    I currently have a bottle of sea salt and ghost peppers mix on the table---that I find interesting but needs to be controlled. If I add enough to get full benefit from the peppers, I have over salted. Thus, I have to use it more as a salt and compliment it with either the African Bird Peppers that sit beside it on the table, or some of my own home grown mix---also on the table. One of the more interesting things about the first two that I mentioned, is that both come from my Old Order Mennonite grocery---an unlikely source for such spices since the common diet of most plain people is rather bland. My Mother was an exception to that rule---thankfully!

    Onto Eric's mix---you will have to give us a report. I have never tried using vinegar as a base, I have always used oils. Also, when I use habaneros in cooking (which is not common) I stick a toothpick through them to allow more blending of flavors. I do not do that often because I have found I am not good at judging other's tolerance of heat, so I most commonly "top dress" my own plate.
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  5. #5
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    just tried one. Its intense. Dill pickle on fire with a fruity tang. I like it very much. I don't think I would eat a whole one in one sitting but to add as a seasoning to a dish, Oh yeah!!!
    "The only thing that we learn from torture is the depths of our own moral depravity"

  6. #6
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    I wonder what the difference would be if any if they were left in the jar a month before eating?
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  7. #7
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    Throw some carrots in with them..... Spicy pickled carrots rock!!!

  8. #8
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    Quote Originally Posted by Phillbo View Post
    Throw some carrots in with them..... Spicy pickled carrots rock!!!
    Great idea, done.
    "The only thing that we learn from torture is the depths of our own moral depravity"

  9. #9
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    So at two weeks The Pickled peppers are enjoyably intense. The addition of the apple cider vinegar and spices to the fruityness and heat of the Habanero is very complimentary.
    "The only thing that we learn from torture is the depths of our own moral depravity"

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