Wednesday, July 27, 2011

Pickling Jalapenos & bottling Wine

Our central Pennsylvania version of Mexican pickled jalapenos and carrots

Bel and I really miss southern California for all the hole-in-the-wall Mexican restaurants. They were as ubiquitous as Italian restaurants are here or Teriyaki restaurants are in the Seattle area. And one thing we loved about them, was the pickled jalapeno and carrot bar. Don't misunderstand me when I say "bar". The jalapeno bar was less like a large salad bar and more like a condiment choice -right next to the ketchup and hot sauce. The jalapenos and carrots usually came in pre-measured sandwich baggies.

I share all that to say that Bel has brought SoCal in a jar to central PA. All I want to know is how long do we have to wait? As soon as they're ready, they'll be gone!

Our stash of 2010 apple and 2011 strawberry wine just before bottling the apple and racking the strawberry.

We bottled 10 gallons of 2010 apple wine and racked this summers crop of strawberry wine last week. We're very excited about the strawberry wine. It's our first ever batch. But we have to wait until Labor Day 2012. The apple wine will be ready around Christmas this year.

Finally, a special thanks to  HangKebon for becoming a follower! We hope you enjoy our blog.


  1. Oh your wine looks awesome! That is so impressive that you have made it!! Those jalapenos look great. Hope you will share the recipe.

  2. Says who? A true wine maker must sample the wine at all stages ;) I cant believe you didnt take a taste when you bottled or re-reacked. The suspense is killing me.

  3. I'm with Jane, you should be tasting the wine at all stages!

    You really need to post Bel's pickled pepper recipe. I have tried a couple of different ratios in vinegar to water and with or without garlic when making the liquid this year. I have to say that I'm not happy. The pepperoncinis are also very mushy after processing. I have even put them in the frig. I have one jar that I just put in the frig and didn't process, that one is not mushy. But I'm not happy with the flavor

  4. Wow that seems like forever!!! I confess, I sampled when I racked the last time. :oD Nothing to write home about yet!

    Ok...please ask Bel to share that recipe for the jalapenos with us! Tell her your readers NEED it.

  5. Alicia, I'll post the recipe tonight, and Bel's cucumber pickles recipe.

    Jane, Robin, Apple Pie Gal, I confess, I sampled the wine. At this stage I'm taste testing for major problems. There were no problems at all. The strawberry wine tasted just like strawberries (with a kick!). And the two 5 gallon jugs of apple wine tasted good too. Although one jug was better than the other, even though they're both part of the same batch. Go figure.

    Robin, about your pepperoncinis, have you tried putting a grape leaf with them? Bel said that might keep them firm.

  6. Your wines look lovely. We've got mead, plum wine and plum melomel aging.

  7. Thanks Lisa and Robb, since this post we've racked the strawberry wine, bottled the apple and started a peach schnapps brew that is turning out to be very tasty.