Making up a batch of pickled asparagus and wanted to toss in some of these guys to add some heat. How many would you recommend? I don’t want to overdo it and ruin a whole batch.
by ejkru
2 Comments
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Kalikokola
Do you have a tested recipe that includes arbol chiles? Get ready for comments about altering a “tested recipe” if you don’t.
Personally, I would throw in 5 or 6 of those guys per jar and let it sit in the fridge for a week if it’s held in a vinegar brine, then eat it but also continue to store in the fridge. Also I would boil the chilies for about 20 min before putting them into the brine to “open them up”. Depends on your heat tolerance…and the tested recipe thing if you want to store in a cabinet.
2 Comments
Hi u/ejkru,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Do you have a tested recipe that includes arbol chiles? Get ready for comments about altering a “tested recipe” if you don’t.
Personally, I would throw in 5 or 6 of those guys per jar and let it sit in the fridge for a week if it’s held in a vinegar brine, then eat it but also continue to store in the fridge. Also I would boil the chilies for about 20 min before putting them into the brine to “open them up”. Depends on your heat tolerance…and the tested recipe thing if you want to store in a cabinet.