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The Water Cooler
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Pickled eggs
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<blockquote data-quote="tRidiot" data-source="post: 2146856" data-attributes="member: 9374"><p>Ok, so for those who have done the beets.... did you do the jalapenos with them? I am just not sure about "spicy" pickled beets. If you say it's good, I'll go for it. I just bought enough to do 2 large jars, one with beets and one with carrots (didn't think those two would go together all that well). WalMart didn't have any fresh jalapenos, and my previous two exercises with canned/jarred jalapenos were a little disappointing. So I picked up some fresh serrano peppers, which are a bit hotter than jalapenos, according to the Scoville scale. I am not sure how many to use, though... they are about 1 1/2 - 2" long apiece. I got maybe a dozen or so for the two jars. I figured I'd chop the tops and then split 'em down the center longways and just throw 'em in like that.</p><p></p><p>So... last batch had most of the juice and about 2/3 of the peppers from a 16 oz jar. You think a half-dozen or so serranos will equate to that or surpass it? I found them only mildly spicy, and the one guy I shared them with agreed they needed more heat.</p><p></p><p>Pipe in, picklers!</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2146856, member: 9374"] Ok, so for those who have done the beets.... did you do the jalapenos with them? I am just not sure about "spicy" pickled beets. If you say it's good, I'll go for it. I just bought enough to do 2 large jars, one with beets and one with carrots (didn't think those two would go together all that well). WalMart didn't have any fresh jalapenos, and my previous two exercises with canned/jarred jalapenos were a little disappointing. So I picked up some fresh serrano peppers, which are a bit hotter than jalapenos, according to the Scoville scale. I am not sure how many to use, though... they are about 1 1/2 - 2" long apiece. I got maybe a dozen or so for the two jars. I figured I'd chop the tops and then split 'em down the center longways and just throw 'em in like that. So... last batch had most of the juice and about 2/3 of the peppers from a 16 oz jar. You think a half-dozen or so serranos will equate to that or surpass it? I found them only mildly spicy, and the one guy I shared them with agreed they needed more heat. Pipe in, picklers! [/QUOTE]
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