Discussion in 'The Howard Stern Show' started by Barton Fink, Sep 20, 2016.
I want to try and make my own.
Anyone have any good recipes?
Im interested in this too
hey dude, there's this cool thing call Lougle
Yes, my mother made then every summer--I can get the recipe--give me a minute
I'm on the phone with my sister right now trying to get it
Vinegar! Straight up! Thank yew! @J Hi
She has the recipe at home--I'll try to get it for you from my nephew
I know most of the ingredients
whole garlic cloves
apple cider vinegar
makes 1 gallon
use quart mason jars
add to empty jar
1 clove garlic
1 teaspoon oregano
3-4 pounds peppers sliced
layer and press in each jar the peppers
separately boil quart of water
3/4 quart cider vinegar
1/4 cup salt
boil 15 minutes
then pour directly into jars
seal for minimum 24 hours
Is this different than pickling peppers
i will make these this weekend!
So use raw peppers. Don't saute first?
I'm usually all about making my own food, but in this case...
Step 1: Go to good, Italian deli.
Step 2: Buy vinegar peppers.
Note - all male staffed Italian deli and meat places tend to be dens of perversion. Button up your top.
Gross, eyetalians will eat anything
In the condiments aisle at your local Safeway^
No good italian deli in Ireland.
Actually, there is a good italian shop, i will check there, but they seem to be easy to make. Why not do one's own.
And i'm a dude!
Here's a recipe I've used a bunch of times on all kinds of vegetables. The flavor is perfect. It's not too sweet as it is but you could eliminate the sugar if you don't want any.
4 1/2 cups
35 minutes, plus cooling time
2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments
Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Pickles can be chilled in a resealable container for up to 3 weeks.
My wife does, but I have no fucking clue what recipe she uses. She's keeps me on a need to know basis.