The Thailand expat forum for Travel, Lifestyle and Fun.

dirtydog

Ingredients

3 cups of sliced Jalapenos
1.5 tablespoons salt
1.5 tea spoons of tumeric powder
1.5 table spoons of white vinegar
1/4 tea spoon of asofoetida or hing
6 table spoons of lemon or lime juice
3 tea spoons of oil

Directions

Place Jaleponos into bowl, add salt,tumeric powder and asofoetida, stir gently, when well mixed cover and leave for 4 to 6 hours at room temperature.
Add Lemon or Lime juice, white vinegar and vinegar, mix well.


Keep at room temperature for 24 hours and then store in fridge, will keep for 2 to 3 weeks.




Well I tried and think I have successfully made some pickled jalapeno, had to use a few different ingredients as I have no idea what "Hing" maybe and I wanted it a bit spicey, so I also added some vindaloo powder and ground pepper amongst the original list of ingredients, as a side note when jalapenos are sliced up they dont take up any room in your pickling jar, due to this I only have a 1/3rd of a jar full

__________________

dirtydog

blackgang

Hey Dog, if that pic is of your pickled peppers, them is not Jalapenos..

and to pickle jalapenos all you need is maybe 1 teaspoon of salt, 1/2 cup of water and 1/2 cup of white vinegar and slice or leave whole the peppers and cover with your brine in a small jar and store in fridge.
I always leave thre peppers fresh as long as I can as they will keep in the fridge a long time, but if they start to get to old then in the pickle they go and you got some to use if you are out of fresh ones.

__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Political Correctness: A doctrine, fosteredby a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media,
which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

dirtydog

It is an Indian recipe, not a yank one.

blackgang

Well Dog due to the fact that I have TOT I cant see your vids, but with the oil in the pickle it sounds like escabeche in mexico, but still the pic of the peppers and the assorted bottles and stuff them is not jalapenos, them is Thai peppers of some kind, I do not know the name of em tho.
But the only reason I would pickle jalapenos is so I could save them from spoiling and haveing to throw em away.

dirtydog

dirtydog

Part 1

dirtydog

dirtydog

Mango pickles come in a varieties of flavours and every one has their own proprietory flavour.. here is how i make my own type of pickle...
select raw mangoes which are sour.. you can easily tell if they are sour if you closely examine the skin.. they would have no green specks on them.. peel them and cut them out from the seeds as shown in the clip....
next, roast a mixture of 1 measure of sesme seeds, 1 measure of black mustard seeds, 1/2 measure of methi seeds, and grind them to a fine powder ..after grinding them add 1 measure of red chilli powder and 1/2 measure of turmeric ( haldi ) and keep this powder ready ..you will need at least a volume equal to the volume of the cut mangoes which you will pickle..
next, in a big kadai heat raw groundnut oil, three times the volume of the mango peices.. bring the oil to a boil, turn off the heat and add about one teaspoon of methi seeds, wait for it to sputter ( it will get charred ) and when the frothing comes down, add the mango peices into the oil, wait for the mango peices to cook and the frothing to come down .. then add the masala powder equal in volume to that of the mango ..you can add more depending upon whether you like it very spicy or not, then mix the mass thoroughly and then apply heat to bring the mass to boil for a minute.. turn off the heat and allow to fully cool .. ( overnight, 12 hrs ? ) .. the pickle is ready to consume .. so
EAT !
(i prefer to call this a "champakaya" pickle.. champa in telugu means cheek )
the excess oil will get absorbed in a day or two ..
if you prefer you can reduce the quantity of oil or increase the quantity of masala.. also do try to experiment to some extent with the ratios of the ingredients for your specific taste..
the pickle will last for about one month without refrigeration.. store in glass jars.

dirtydog

This is a short "How to" on corning beef. While this recipe is presented "as is" and at the end of this video, you may wish to make substitutions on your own depending on your tastes and spice cabinet. Probably most common difference in other folk's recipes is that they often use commercial pickling spice blends. You can do that was well. You can also use all allspice or cloves rather than the blend of both. They are very similar flavors.

dirtydog

dirtydog

blackgang

Damn, Us that have TOT sure taking it in the ass by SAMAK again ain't we,,wonder where the Democratic part of this govt is??

drk411

Take raw ginger ( the greener the better), slice it. Add a dash of salt and some lemon juice. Put it in a jar and shake it. You would have a nice ginger pickle at the end of couple of days. When the lemon juice turns a bit cloudy.

Add some cut green chillies to it for variety.

PM me for more alternatives.. All quick and easy.

dirtydog

peterpan

BG, i have just got TOT ADSL installed. much to my surprise i can view these utube videos.

Ivor Biggun

I have TOT and can see the Vids. Have you got a ASDL box ?

dirtydog

Part 1 of 2. On this first part of the video, we learn about canning peaches. It teaches how to can peaches and to make use of it with a canning peaches recipe. Watch and learn about canning peaches.






This is the second part of the video about canning peaches. We learn further how to can peaches and to make use of it with a canning peaches recipe. Watch and learn about canning peaches.

peterpan