| T O P I C R E V I E W |
| traildancer |
Posted - Jan 07 2014 : 4:52:40 PM
So I made chile pickles in oil from the hungrytigress.com site and they are too salty. I love salt but this is too much even for me.
Her recipe is for 1/2 pound of jalapenos and I had 3 pounds of the little darlin's so I multiplied all amounts by 6. Well, everything is great except obviously 12 tablespoons of salt are waaaaayyyyy too much.
I tried emailing her and haven't heard back so thought I would check with you all.
What can I do?
Can I drain off the oil solution and soak the chiles and change the water a few times and then re-oil the chiles? If that sounds confusing, go to the site and read the recipe. I think that would be easier than me trying to explain all the steps.
I know that sometimes you can add a raw potato to "bind up" the saltiness.
I really don't want to lose 3 pounds of delicious chile pickles! Especially after waiting three weeks for them to ferment.
Thanks.
The trail is the thing.... Louis L'Amour |
| 3 L A T E S T R E P L I E S (Newest First) |
| oldbittyhen |
Posted - Jan 12 2014 : 5:33:24 PM
next time (and this works with soups, stews, etc)put a raw potato in , and it will soak up a huge amount of salt...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
| traildancer |
Posted - Jan 10 2014 : 11:17:35 AM
Well--here is what happened:
I rinsed all the "solution" off the chiles with hot water. Then soaked them in more warm water in a bowl, changing out the soaking water several times over a couple of hours. Most of the saltiness went away but so did some of the tang of the fermentation.
The next day I made more spice mixture and basically re-did the recipe from that point. However, I only added 3 tablespoons salt to the spice mixture. They taste much better. And after being in the refrigerater overnight, the tang seems to have returned. Yay.
I am a glutton because I have another 3+ pounds of jalapenos waiting! Three weeks is such a long time.
The trail is the thing.... Louis L'Amour |
| MagnoliaWhisper |
Posted - Jan 07 2014 : 4:59:55 PM
I don't know what to do now. But, just for a little general information. When doubling a recipe, you RARELY double the spices, seasonings, etc. You 1 1/2 times it instead, and taste and go from there.
http://www.heathersprairie.blogspot.com |
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