Jalapeno hacking

Double entendre.  You’ll get it.

I am pickling jalapeno peppers. I never heard back from my mom, so I’m reverting to the Bernardin recipe, sans garlic.  I hope it’s not essential, because I’m just using vingear and water, no jalapeno.  I added pickling spice for fun, but I can imagine these won’t need any embellishment.  I’m also anticipating that embellishment will not be discernible with the heat of the jalaps.

I have learned something new. While you can protect your hands with plastic gloves when cutting, if you use hot water to wash the seeds from your knife or cutting board, you’re going to vapourize the capsaicin and choke on it.

Beer is important. Capsaicin is alcohol soluble, so it helps wash it out of your throat. It's true!

Get it: hack em up, but beware of that hacking cough that results.  *sigh*

PS.  Got 12 X 250ml plus 2 pints.  And I had just enough vinegar.  I’m all out now.

The yield.

Too institutional for you?  Well, here’s a stylish close up.

Sexy jalapeno close up

I have no idea when I’m going to eat this many jalapenos.


About danmalleck

Medical historian and jack-of-all-trades curmudgeon. I tend to ramble about politics, social incivility, and our self-centred culture more interested in buying the next cool ringtone or LED TV than actively engaging in the sorts of discussions and issues that matter. The more opportunity we have to buy more stuff, the less concern there is, it seems, in politics, social justice and let's face it, basic human decency, unless those things actually can save us money or get us more things to show how awesome we are through displaying our material wealth. And I like to brew beer, make cheese, and put food in jars.
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1 Response to Jalapeno hacking

  1. KEL says:

    Because they are delicious. Nachos (nachoes?) are delicious. And you’re not going to eat ALL of them – I will eat some of them.

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