INGREDIENTS

INSTRUCTIONS

Date: Mon, 08 Apr 1996 16:03:11 -0700
From: smurman@best.com
One of the Meades (the couple not the drink) suggested using children's
pinwheels as a scarecrow to keep the birds away from my plants and patio.
So far it has worked well, it's inexpensive, effective, humane, and fun -
just the type of solution I would expect from a chile head. As usual, I'm
including a recipe in payment, this time for a vodka martini (believe me
it's not as simple as you think).
This recipe for a vodka martini requires about 6 months to make, but it's
well worth it.  You'll need to make a batch of pickled spiced olives and/or
onions, I've included a recipe for such at the end.  Please take care not
to infect your loved ones with deadly nerve toxins by using improperly
pickled olives. Keep your vodka in the freezer. I use Absolut, but any
brand not made in Pennsylvania should do. Take a single hot olive or onion
from the jar and place it in the bottom of the glass with a toothpick. Add
exactly two ice cubes to the glass. Pour chilled vodka over until it just
covers the cubes. Serve with a fair warning. (please don't point out to me
that a martini should not contain ice but should include vermouth. I'm a
trained professional, I know what I'm doing.) Those of you drinking with a
member of the opposite sex can use the amount of hot olive eaten as an
indicator of how enjoyable the rest of your evening will be. This is also a
good reason to prefer olives to onions.
I'm hesitant to publish a recipe for pickling because it can kill you if
done improperly, and there are a number of factors involved in doing it
right. I urge all of you who are considering this to buy a copy of "Putting
Food By". It is an excellent book covering all varieties of safe home food
storage (canning, smoking, pickling, etc.). This is a recipe that I use,
but I'm aware of what I'm doing.
The habs are my favorite because they make the olives HOT.  Usually I won't
mix varieties because it's easier to control the heat level.  large mason
jar with new lid (never re-use the lids for anything)
I use a hot water bath.  If you have a pressure canner, obviously use it. I
live at sea level and will still add weight to the lid for safety.
Bring the giant pot of water to a rapid boil (with cover on). Stem the
peppers and cut two slits into the sides (to allow the vinegar to mix with
the innards - more heat). Add the ingredients to the mason jar (use your
judgment on quantity), until it's full within an inch of the top. Heat a
mixture of 3-1 vinegar-water in a pan until it's just about to boil. DO NOT
let the vinegar boil - it will boil off much faster than water and you will
lose your acidity. Pour the hot vinegar over the stuff in the mason jar,
and then seal the jar. If you like, you can pour a little olive oil on top
which will coat the olives when they're removed. Place the sealed jars into
the boiling water bath (carefully - you'll likely want to invest in some
canning tongs). Cover and continue to boil the jar(s). Boil for about 15
minutes.  This is actually a bit tricky. If you boil them too long, the
peppers will become mushy, too short and you risk not obtaining a good
seal.  Remove the jars from the bath, and let set on the counter top. The
seals should "pop" within 10-15 minutes. Store the jars in a dark room
temperature cupboard for 4-6 months.  Check them periodically (read: admire
your handiwork).  If they become cloudy or discolored dispose of the jar.
When you're ready, move a jar to the fridge. After I open them I check the
acidity with litmus paper (I like my life so I double check that I haven't
created a breeding ground for botulism).  After you're done you'll have
olives, onions, garlic, and peppers that I can only describe as
psycho-active.
CHILE-HEADS DIGEST V2 #288
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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