The Love of cooking is what started the desire to start this channel. Sharing recipes and techniques used in the kitchen are part of the passion that drives us as home chef/cooks. The need for new recipes stirs the creative side in me as a home chef/cook. One of my favorite things is to create recipes that are easier to put together that explode with flavor. Great New things to come like our "Know Knead-/-Multi Purpose Dough" that can be used to make anything that requires bread. The great thing about it is that it taste like you have spent the day in the kitchen kneading dough for it to be soft and easy to work with. Enjoy the channel!!!
I was gifted 10 lbs of chedder cheese,can I use this for total amounts of cheese...I dont want to waste it however it does not freez well....after opening from the freezer it molds. thank you in advance
Show us how they look when you open them from the jar. I’m making some today in qt jars. Mine are so big too I only get 4 in a qt jar. Not sure how long to process qt jars
All you need is a steamer basket that can fit in your instapot, like silicone or stainless steel and than find a rack/stand that the steamer basket can sit on. Make sure the rack and steamer basket is high enough to clear the juice that collects on the buttom. I use one cup of water in the bottom of the instapot, than put the rack down and the steamer basket on top with the graps. You get pure juice that is not watered down without having to use all those gadgets he is using.
Thank you so much. I made these pickles. 3 years ago. I've been making them every since they are delicious. When I make my Cha cha I use the same brain. And my pickled oaker, everybody love them. Thanks again❤😊
Hi! I follower this recipe, they came out great! I did have a question since I’m new to canning… should we burp these like regular pickles? I used a mason jar with a seal
It really looks delicious. But do you put any liquid in it? And if not how does it taste when you open to eat it. How long does the stew and vegs last in the jar?
I'm in the process of making this recipe right now. My paternal grandmother used a clean white sock for uses like this so I'm following in her footsteps. Just tie the sock in a knot to hold the spices.
So, when you added your hot vinegar syrup solution to the cooled cucumbers, you did not let them soak six hours before cooking? I am new at this, and the directions on the package say that once you cover them with the hot vinegar solution, you let them soak for six hours. I like your way better.
This is the exact recipe my momma used. I did it last year and they came out perfect...my momma and I just put the pickling spice directly in the brine, and also added several drops of green food coloring to give them a deep bright green color
I enjoyed the video, but did you add water or anything to it before you canned them. And it looked like you put 2 tamales in. Not trying to be picky, I really want to do this. I have been canning for 40+ years and am trying to get away from the freezer for preserving. Thank you.
My recipe is far simpler. I put the sliced jalapeños into a sterile jar that has the hot vinegar and water solution needed. Secure the jar lid and water can boil in boil for 10 minutes. This ensures that the jalapeños remain crisp. The main reason folks get soft jalapeños is over cooking them!
I have a pressure cooker purchased second hand. What does it mean to cook, ‘at 10 lbs?’ I usually just get it to the point of a constant spitting/whistle, but it’s not a digital unit, any tips?
Can you please share a link on that strainer that stops the juice from going straight down into the Bundt pan. It has something in the middle there that we can’t see. I searched Amazon but couldn’t find that. Thanks.
I was raised on these pickles! My grandma made them every year and I cannot gag down a tunafish sandwich without them. When you make these it seems hard but this is very easy! Hardest thing is to be sure and rinse the pickles very well, I do a few at a time in lots of water. When you share these be prepared, people will make complete idiots of themselves to get more, they never ask for the recipe though! I used cider vinegar this time and the pickes are sharp plus I release the spices and I use a cinnamon stick...be brave! It is so fun to make something that everyone loves to eat.
@@kappemanuel3685 You will love them. What I like about them is being able to store the dough for up to 7-9 days in the fridge until you are ready to use it.
I don't water bath these pickles. Because the pickles are cooked and added to the jars hot and the lids are also hot. I have never had any of these pickles not stay sealed or become un eatable. I have made 25 quarts this year already...
oh you have no idea how excited I am to try this recipe!! There was a lady in Carbon,Texas that sold candied jalapenos out of a gas station and she called them Susy's Sweets. They were so crisp and the syrup had a golden color almost buttery. If you asked for the recipe she would say "Ill give you the recipe if you buy the gas station". It is like searching for the holy grail of candied jalapenos! Every time I try them from a store they are never crisp!! so I cannot wait to make these!!!!
Made these and another sweet pickle recipe that called for alum and I will not make the latter again due to the Alum. Maw-Maw’s are REALLY sweet and very crunchy. It is now the go-to for sweet pickles!!🥒🥒🥒
I absolutely love Trader Joe's hot and sweet jalapeno peppers but Cisco but they had gotten so expensive I'm so thankful for this recipe I love trying to make new things and I'm pretty sure I'm going to enjoy this
