Post by Big Joe on Oct 19, 2023 17:29:03 GMT -5
OK went to farm today thinking I might get to ride on tractor - nope the cultivator was/is down. The boys were already working on it so I went up to the house and helped can. OK today was pickled pepper day LOL. But we have a Mexican farm hand, and they didn't need him, so I snagged him. We work well together - they have put him with me almost every time I go out, he is my snitch is my way of putting it. Anyway he has secrets he gave up today. We did 2 canner loads (double stacked pints) then started-on 3rd. I was putting a mixed veggie jar together when he said he would show us the way his family did it back home (Oaxaca, Mexico) and we jumped at it. OK this looks normal, but it has a few twists. Main thing I saw was the potatoes, never seem them in any of this at the restaurant. He was going to just cut up some big tater, but the girls came up with the bag of store bought baby taters. The rest came from pantry/garden.
Ok we did try more than a few pieces after they were cooked and loved them. We did try them with nachos for the afternoon snack . They kept some in the fridge for snacking and I canned the rest. I did ask about adding other veggies and he said he never tried just made it like mama did LOL.
Now this recipe is what I wrote down as he did it, we all help prep the veggies, but he did the actual cooking.
Mexican Mixed Hot Veggies
2 lb jalapeños (cut in half length wise)(de-seed for less heat)
1 lb carrots, peeled and cut diagonally (1/2" thick)
1 whole cauliflower, bite size pcs
30 or so tiny potatoes (poked with a fork a couple time and nuked for 3 minutes)(whole bag of store bought)
2-3 medium white onions, thick slices (1/2’’thick)
12 ea whole peeled, garlic cloves
3 TBS olive oil
Seasonings
1 tsp black peppercorns, crushed
5 bay leafs
5 sprigs thyme, fresh
1 TBS brown sugar/ to taste
1 TBS + 2 tsp Salt/ to taste
1 tsp dry marjoram
1 1/2 tsp dry Mexican oregano (regular is fine)
4 whole cloves
1/2 tsp cumin seeds
Last 4 may be substituted with 3 TBS pickling spice
Liquid
5 cups white distilled vinegar (AC vinegar can be subbed)
5 cups water
In a large pot add the olive oil and sauté the carrots for 5 minutes then add the peppers sauté for another 5 minutes.
Add the cauliflower and potatoes and cook for another 5 minutes then add the onions and spices, cook for another 5 minutes then add the liquids. Simmer for about 10 minutes or until the carrots get aldente .
Pack firmly into jars then add the Hot strained brine until the veggies are covered.
Let cool on counter then place lid on and store in fridge or just start munching on them but they get better as time goes by.
Depending on your heat level you can add a few hotter peppers but don’t over do it. Or just add to jars singularly.
If canning this don’t simmer for the 10 minutes just add to jars seal and process in waterbath canner for 10 minutes.
Ok this makes a huge batch but cutting it in half or even forths should work for single family use.
Ok we did try more than a few pieces after they were cooked and loved them. We did try them with nachos for the afternoon snack . They kept some in the fridge for snacking and I canned the rest. I did ask about adding other veggies and he said he never tried just made it like mama did LOL.
Now this recipe is what I wrote down as he did it, we all help prep the veggies, but he did the actual cooking.
Mexican Mixed Hot Veggies
2 lb jalapeños (cut in half length wise)(de-seed for less heat)
1 lb carrots, peeled and cut diagonally (1/2" thick)
1 whole cauliflower, bite size pcs
30 or so tiny potatoes (poked with a fork a couple time and nuked for 3 minutes)(whole bag of store bought)
2-3 medium white onions, thick slices (1/2’’thick)
12 ea whole peeled, garlic cloves
3 TBS olive oil
Seasonings
1 tsp black peppercorns, crushed
5 bay leafs
5 sprigs thyme, fresh
1 TBS brown sugar/ to taste
1 TBS + 2 tsp Salt/ to taste
1 tsp dry marjoram
1 1/2 tsp dry Mexican oregano (regular is fine)
4 whole cloves
1/2 tsp cumin seeds
Last 4 may be substituted with 3 TBS pickling spice
Liquid
5 cups white distilled vinegar (AC vinegar can be subbed)
5 cups water
In a large pot add the olive oil and sauté the carrots for 5 minutes then add the peppers sauté for another 5 minutes.
Add the cauliflower and potatoes and cook for another 5 minutes then add the onions and spices, cook for another 5 minutes then add the liquids. Simmer for about 10 minutes or until the carrots get aldente .
Pack firmly into jars then add the Hot strained brine until the veggies are covered.
Let cool on counter then place lid on and store in fridge or just start munching on them but they get better as time goes by.
Depending on your heat level you can add a few hotter peppers but don’t over do it. Or just add to jars singularly.
If canning this don’t simmer for the 10 minutes just add to jars seal and process in waterbath canner for 10 minutes.
Ok this makes a huge batch but cutting it in half or even forths should work for single family use.