Pickled Jalapenos:Make less hot?

Unknown

unread,

Sep 11, 1997, 3:00:00 AM9/11/97

to

The first few batches of 50/50 vinegar water, diced onion and carrot
chunks and Jalapenos boiled for 3-4 mins always came out great. Now
lately it seems they are deathly hot! What can be done to tame them
down to a milder spiciness?

Thanks

(remove 123 from address to email)

Andrew Gilbert

unread,

Sep 12, 1997, 3:00:00 AM9/12/97

to

123dav...@mindspring.com wrote in article
<34187d17...@news.mindspring.com>...

Split them down the middle and remove the seeds and membrane. These are the
source of most of the heat. PLEASE wear rubber gloves when you do it. . . .
If you don't you'll have an unpleasent experience when you either rub your
eyes or go to the john. Nope washing your hands won't prevent the
problem.

Experience comes from making mistakes on your own. This isn't an experience
you want!

BJWakeland

unread,

Sep 12, 1997, 3:00:00 AM9/12/97

to

In article <34187d17...@news.mindspring.com>,
(123dav...@mindspring.com) writes:

>The first few batches of 50/50 vinegar water, diced onion and carrot
>chunks and Jalapenos boiled for 3-4 mins always came out great. Now
>lately it seems they are deathly hot! What can be done to tame them
>down to a milder spiciness?

We use Cayenne peppers. We pack in a pint jar as tightly as we can. pour a
heaping tablespoon of salt on top then fill with 100% vinegar. We
microwave to the boining point and then seal. The salt and stronger
vinegar cut the heat way down.

Bob

Andrew Gilbert

unread,

Sep 12, 1997, 3:00:00 AM9/12/97

to

BJWakeland <bjwak...@aol.com> wrote in article
<19970912021...@ladder01.news.aol.com>...

> In article <34187d17...@news.mindspring.com>,
> (123dav...@mindspring.com) writes:
>
> >The first few batches of 50/50 vinegar water, diced onion and carrot
> >chunks and Jalapenos boiled for 3-4 mins always came out great.

> We use Cayenne peppers. We pack in a pint jar as tightly as we can. pour

a
> heaping tablespoon of salt on top then fill with 100% vinegar. We
> microwave to the boining point and then seal. The salt and stronger
> vinegar cut the heat way down.
>
> Bob

Bob and David,

Be really careful about microwaving them. Check with your local
agricultural extention agent. In order for the peppers to be preserved all
of the contents, including the air inside the jar must be heated to a
temperature sufficient to kill any of the bad guys(spores, microbes etc) in
the jar. You can't put a metal lid inside a microwave safely and gragging
an open jar out and screwing on a lid exposes the peppers to airborne
pollutants.

Both the makers of Mason and Ball Jars specifically state that microwaving
is not recommended. Both say go with the water bath.

Good gardening guys! Bumper crops to you both!

Remember if you ain't sweating while your eating it, it needs more hot
sauce!!

Andrew

Bob, I

Gary Cooper

unread,

Sep 12, 1997, 3:00:00 AM9/12/97

to

On Thu, 11 Sep 1997, it was written:

> The first few batches of 50/50 vinegar water, diced onion and carrot

> chunks and Jalapenos boiled for 3-4 mins always came out great. Now
> lately it seems they are deathly hot! What can be done to tame them
> down to a milder spiciness?
>
>

> Thanks

Use more carrots and onions, less jalapenos. Or substitute milder
peppers, such as bell, pimiento, or banana peppers, for some of
the jalapenos. sometimes Jalapenos seem to get hotter during the season as
the summer weather gets hotter and drier (or maybe as the bush gets more
mature). This is normal, I think.

Gary
Dallas
>