I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-up of the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Try these with the smaller "bird" chiles. Works wonderfully, peppers can be left whole, you don't need to heat up the vinegar, and things should be good in a week, and just gets better with age.
In article <[email hidden]>,
Bob Terwilliger' virtualgoth@die_spammer.biz said:
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-up of the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Try these with the smaller "bird" chiles. Works wonderfully, peppers can be left whole, you don't need to heat up the vinegar, and things should be good in a week, and just gets better with age.
In article <[email hidden]>,
Bob Terwilliger' virtualgoth@die_spammer.biz said:
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-up of the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
Why not just make a custom hot sauce? Most hot sauces are mostly peppers and vinegar.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
Pepper infused vinegar is so different from a hot sauce. For one thing, we only want a hit of the heat, not load. Plus, it overrides the character of the vinegar. Besides, pickling peppers is another thing altogether. Personally, I like mine made out of coconut vinegar, bird chiles and garlic.
In article <[email hidden]>,
Mr Libido Incognito said:
Why not just make a custom hot sauce? Most hot sauces are mostly peppers and vinegar.
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-upof the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
I recently saw Bobby Flay cooking with habaneros and he left them whole but cut several slits down the side before tossing them into his pot- that method allowed the habaneros to release their heat without releasing seeds and remaining whole in the process making removal easier. That method might be the best approach for pickling your peppers (Peter Piper!) 😉 Kev
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-upof the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
I recently saw Bobby Flay cooking with habaneros and he left them whole but cut several slits down the side before tossing them into his pot- that method allowed the habaneros to release their heat without releasing seeds and remaining whole in the process making removal easier. That method might be the best approach for pickling your peppers (Peter Piper!) 😉 Kev
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
I do this for the vinegar, not the peppers, and I add a chunk of ginger and a few black peppercorns as well. I use boiling vinegar, it doesn't take long, it keeps well in the fridge, and I only use about 2 habbys per pint of vinegar. White is fine. HTH
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
I do this for the vinegar, not the peppers, and I add a chunk of ginger and a few black peppercorns as well. I use boiling vinegar, it doesn't take long, it keeps well in the fridge, and I only use about 2 habbys per pint of vinegar. White is fine. HTH
Any large Asian shop, particularly one with a Filipino section. Our HUGE Korean markets don't have it, but the 99Ranch, with aisles of other Asian cuisines, do.
Any large Asian shop, particularly one with a Filipino section. Our HUGE Korean markets don't have it, but the 99Ranch, with aisles of other Asian cuisines, do.
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-up of the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
They can be kept whole. Wash and dry them well. The vinegar doesn't need to be hot. Won't necessarily get the 'flowery' taste into the vinegar but the heat will be there.
Leave them in there at least a week. Had some Jamaican scotch bonnet peppers which I pickled. Kept replacing the vinegar as it was used. They kept spicing up the vinegar for at least seven years, until I gave them away when I had to move!
I've got an idea for steeping habañero peppers in vinegar. I plan to pull the stems off the peppers, cut them in half, pack them into a jar, and pour hot apple cider vinegar over them, then refrigerate. I'm *hoping* that this will result in a slight pickling of the peppers and a dramatic spicing-up of the vinegar, as well as a noticeable infusion of the peppers' "flowery" flavor into the vinegar.
Has anybody tried something like this? Any idea how long the peppers should steep before the vinegar is well-flavored and the peppers are pickled? Or is the whole thing doomed to failure?
Bob
They can be kept whole. Wash and dry them well. The vinegar doesn't need to be hot. Won't necessarily get the 'flowery' taste into the vinegar but the heat will be there.
Leave them in there at least a week. Had some Jamaican scotch bonnet peppers which I pickled. Kept replacing the vinegar as it was used. They kept spicing up the vinegar for at least seven years, until I gave them away when I had to move!
