PICKLED JALAPENOS, CARROTS, & ONIONS | FRUGAL SPOON
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- Опубликовано: 7 сен 2024
- This recipe is very simple pickling recipe for this Mexican condiment. It is hot, spicy, sweet, and crunchy. This recipe has both a hot and spicy version, or just a sweet and tangy version. This recipe accommodates any size pickling jar or several jars of different sizes.
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Welcome to Frugal Spoon. My name is Ivan and I make Tasty Small Recipes for me and my Plus 1. I serve small dishes so they have to be packed with flavor and diversity.
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#pickles #mexicanfood #jalapenos
Beautiful choices of food. Great channel to see food variety. 😋 Subbed.
Thank you
Thank you!
This Thanksgiving our jalapeno pickling jar was empty so I added raw Brussels sprouts. 4 hours later the bitterness was gone. I used two pans. I fried the Brussel sprouts in bacon. In the second pan I added fresh cranberries and sugar. Once both were cooked then I added them together. It tasted so fresh. Give it a try with your left over pickling juice. I personally do not like raw brussel sprouts, but once they are pickled. OMG. I can't stop eating it after its pickled.
The restaurant up the way puts a couple of whole cloves in with the pickle spices.
We'll be giving this a try. Thanks
Thanks for watching.
Saw you pass on the interstate in Nebraska with RUclips info on the back of the vehicle. Glad I checked the channel out.
Thanks for visiting the channel. New videos coming soon. I just have to edit and upload.
Jose you weren’t that person tailgating me trying to read my sign. I even had a state trooper tailgate me then gave me a thumbs up.
I hope you make it safely to destination. Ivan.
Have a blessed trip from Sidney Nebraska
Thank you so much. I made it to Fairbury, Illinois in one piece. Ivan.
Visit Frugal Range to see what I am up to. Thanks for making my long trip enjoyable.
YOU ~ ROCK ! !
Thanks for watching.
wow
This video was filmed at the beginning of the first stay-at-home order in California in 2020. We only had a small supply of vinegar and I use vinegar in many of my recipes. Vinegar is cheap, but most stores back then were empty of even the most basic of needs. I needed to squeeze every last drop of vinegar out of the bottle. Sounds like a vinegar recipe in the works, since we now have an apple tree. Stay safe and share your recipes.
These look good!!
Thanks!
Like it
Thanks. I eat this Mexican garnish with everything. Check out www.FrugalSpoon.com for more recipes.
Ok
This looks great! I have a surplus of jalapeños from my garden and I wanted a simple, but tasty recipe for pickled jalapeños. May have to can the rest though. Do you do any canning?
In California I only pickled Jalapenos, but now that I'm in the Midwest, then canning is important. My father has been canning tomatoes from our garden for the past month. I still have to sit down with him to figure out his process, since he doesn't use a pressure pot.
But most people I know pickle their peppers in a vinegar, chopped garlic, chopped onions, black pepper and salt. They use it at a sauce/garnish with their meals.
It's starting to get late in the season, and I guess you and I have some researching to do to save our harvest for the winter.
I'm still trying to grow my California peppers from seed, while it is still unbearably hot outside. So far I have only been able to grow grass.
I will post an update once I get educated, but I suggest trying different pickling and canning techniques. Keep really good notes and mark your containers. I bet you will have a "Aaahhhhaaa moment," with a batch of your Jalapenos.
Thanks for watching. Adios.
I was planning on spending my evening researching more fried chicken videos (I love fried chicken), but I thought you might find this video helpful from Useful Knowledge. The video has all the basic, old-school canning, that I grew up with, and it is basically how my parents canned everything. Make sure you have a clean seal. Don't forget the salt. Kosher salt is best.
The most important tool in pickling and canning is the thermometer. I have mine listed in the description, but there are others.
I hope Useful Knowledge's video helps you out.
Adios. Ivan out!
Back to watching fried chicken videos.
ruclips.net/video/JGXcKXkAgUc/видео.html
@@frugalspoon1446 Thank you so much for the reply! Yes, I need to do more research. I feel pretty good about trying water bath canning, but pressure canning intimidates me. lol
@@frugalspoon1446 Great! Thank you again!
Here is another site that will help you. Found it just last night. If you take their measurements, then one of their recipes comes close to mine in terms of ratio. ruclips.net/video/7dlBiTeVdXE/видео.html
FYI There are two types of pressure cookers and, many people confuse them as one cooker.
It is sealed. Sealed pressure cookers are how pressure cookers developed a bad name. Kentucky Fried Chicken and canning use a sealed cooker. The cooker is heated to temperature. The temperature has to be maintained and monitored otherwise, you will have a bad day.
Common non-sealed pressure cookers today use a weight, but not like mine in my video ruclips.net/video/KEHveaFqsh4/видео.html, or a digital sensor to monitor the pressure. The science is the same. The weight prevents the pressure from getting out of hand. My way of pressure cooking is not perfect, but it does allow you to look inside and check your food. Don't use plastic, covered weights. A brick covered with tinfoil works even over a campfire.
Common non-sealed pressure cookers reduce their pressure by cooling before opening, so the food cools down.
Then you have to raise the temperature to pressure cook further after you have cooled the pot.
Keep in mind that pressure cooking hasn't been around a long time. en.wikipedia.org/wiki/Pressure_cooking#First_generation
People have been canning forever without it.
I've been using a $20 Bed Bath Beyond pressure for over eight years. It has a metal weight on top where the pressure is released and, it hisses.
I clean it thoroughly after each use.
I make sure the pressure hole is clear by forcing soapy water or water through it.
People complain that their new digital pressure cooker stinks.
It is because of the rubber gasket on the lid.
I wash mine with soapy water, then I dry it. Place the gasket ring into a gallon plastic bag, then spray the gasket with a vegetable spray like Pam. It keeps the gasket from getting hard and, bacteria can't grow to cause the smell.
I wipe the gasket of oil before reinstalling it into the lid just before using the pressure cooker.
Easy peasy.
The big jist is to get your canning containers to 250 degrees Fahrenheit to sterilize them.
Most pickling and caners try to get their veggies to the same temperature to pasteurize the food, then seal with a clean lid.
I personally don't cook my jalapenos because we like them crunchy, and we eat them within three months or the same day.
Good luck with your jalapenos.
Adios. Ivan out!
Onions are Thrashed
Capsicums are Diced
Carrots are Thread Cutted
Did the onions come out bad? How can I help?
Hi! This is Lori from circle k. U had come in a few days ago and shared your youtube channel with us. I just wanted to let you know that u left your lottery tickets up here and we have been holding them for you waiting for u to come back. If u could come asap to grab them that would be great! Thank you.
Thanks Lori. I've been in Fairbury less than a week and everyone here have really made me feel like I'm part of the community. Gone are the days of people looking down when you walk past them. Everyone here in the countryside smile, wave and say "hello" when you walk past them, even if they don't know you. I received the same type of vibe in every small town that I stopped at from Evanston, Wyoming to Sydney, Nebraska. Thanks. Ivan.
way to complicated
The video was made during the first Covad lockdown in California. We only had a half bottle of vinegar. The store shelves were empty of vinegar. We use vinegar a lot, so every drop counts. But once you know the percentages, then you waste less vinegar.
I just prepared a vinegar marinade for pork, chicken, and pickles for guest this weekend at my sisters house while we were on vacation. All the different size containers (which I had never used before) were all filled to the top with no wasted liquid.
You will get fast at the process with different containers the more often you use the technique. No memorizing quarts of water, ounces of vinegar, cups of sugar etc. per gallon of container.
Trying making 1 cup of pickles with carrots, celery, chopped garlic, and onions as a garnish for dinner. Just pickling onions is a great garnish as well. Adjust the flavor to your taste, then then make buckets for parties.
Thank you for your comment. I will try to streamline the process.
@@frugalspoon1446 Ya wasn't trying to be rude. I noticed its kinda like making a basic soup but with some vinegar.
keep up the good work! ill be watching
@@burpmcplurbison3695 It never hurts to make a comment. I love everyone's comments. I've been trying to listen more than I talk, but it's a struggle. Soup with vinegar? Sounds great before or after a meal. Toss in some crunchy veggies cut into thin strips. Yumm. Don't forget to share your recipes.
LOL, not even look at your post. I posted the same 11 months later. This guy has got to get a clue. LOL
Seriously,..you took something simple and EZ ,…and made it into rocket science! Sorry,..I unsubscribe.
Thanks for stopping by.
Yepper !!
Making this tooo complicated!