Picklers, Fermenters, Brewers
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@ChrisC here is a recipe that we make every pepper harvest: https://www.chilipeppermadness.com/chili-pepper-recipes/desserts/sweet-candied-jalapeno-peppers/
The main difference is that we tend to go with hotter peppers (scotch bonnets, habanero, or some of the super hots). The sweetness combined with the heat is a nice condiment on quite a few things.
We also do a corn relish (I’ll try and find a recipe for).
“…hope that somewhere there's a hobbit with a ring on his way to a volcano.” - Nic
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@goosehd heeeey this looks good - bit like a Texan cheong, looks like I might have to give this a go. We've got some Aji Lemon, Chinese Dragon Tongue, and Jamaican Red in the propagator right now so maybe some of those bad boys will end up in some sugar soon enough. Thanks for the recommendation!
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@ChrisC Let me know what you think about the Aji Lemon’s. I’ve been wanting to give the citrus profiled peppers a try.
We have a seed company here in Canada that I buy seeds from once in a while. They always have a bunch of hybrids that look good, but hard to pull the trigger on because of the time involved. Hate to go an entire growing season and find out I don’t enjoy the taste.
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@goosehd Hopefully I can get some pics of my bountiful harvest when/if that happens hahaha
I'm taking a bit of a gamble but these were saved seeds from a friend, and they thought they were worth saving so I'm hoping they're worth the wait. However the Dragon Tongue was from Real Seeds in the UK who are really really good, been very happy with their stuff so far.
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I love making pickled peppers, red onions or other vegetables much like the recipe @goosehd shared. They're so easy and taste great. Lactic fermentations like sauerkraut, deli pickles and hot sauce are also fairly easy and can produce great results. I've been a homebrewer for a long time, though raising a family has put a halt to that for the last few years. I had gotten into easy drinking lagers the last few years, but I still liked to get a big imperial stout or barleywine in the mix now and then . I tried one mixed fermentation beer, but it didn't get all that funky or sour. It's actually still in the carboy after (too many) years. I should probably pull a sample and try it!
Looks like denim truly is the fabric of our salvation.
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@krebsy Lactic ferments are cool, although I've had more luck myself with peppers than sauerkraut, the sauerkraut is a bit hit and miss and I'm not sure why...
Those imperial stouts sound good! I think the more roasted malts really seem to work well in homebrew, I don't have much space for brewing but my dad has been cooking up some porters and ales and the darker stuff always seems to work out the best.
Let us know if you do crack out the mixed ferment from the carboy, maybe it's aged like a fine wine
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They are in business
