![]() ![]() This variety is very rare and is considered endangered. The Sugar Rush Peach is a one of a kind and highly sought after. ![]() For the complete story, visit the Potager d’Antan website. In memory of Saint Hubert, European settlers in Quebec supposedly kept the name of this pea variety, used in the preparation of the « hunting soup ». His feast day is November 3 in Belgium and May 30 in France. Sugar Rush Cream chile peppers are juicy and crunchy with an intense, fruity, and subtly floral flavor reminiscent of citrus and peach. His relics were translated on November 3, 743. Hubertus later performed many miracles, evangelized pagans in distant countries, and erected temples dedicated to the Lord. To make a long story short, during his lifetime, in the 7th Century, Hubert went astray, hunted on Good Friday, and while pursuing a stag, he had a vision in which he saw the animal with a crucifix between its antlers and heard a voice enjoining him to lead a holy life. The Potager d'Antan reports this story : « According to an old European tradition dating back from the 15th Century, Hubertus, patron saint of hunters, was associated with the pea soup. They will need trellising and can grow up to 1 meter tall. It is still eaten today and makes delicious pea soup. you get the idea.Heirloom variety introduced to the Saint Lawrence River Valley by French settlers in the 17th Century. This creates an acidic, low-oxygen environment that encourages the growth of good bacteria and prevents the growth of other microorganisms.Įnjoy these on tacos, in salads, chop and mix them into your deviled eggs, add them to hot dogs, eat them with pizza. Leave them out and they will continue to sour, and sour, and sour, you get the picture.ĭuring lacto-fermentation, lactic acid bacteria break down carbs into lactic acid and carbon dioxide. Put them in the fridge when you like them and they will last for months. The longer in the brine, the more sour they get. Give the pickles at least 3 days and then start tasting them daily. If you forget to burp your sealed jar then KABOOM, you have a mess to clean up and no food. a clean smooth rock, a cabbage core, a smaller jar that fits in the bigger one, a diakon radish? anyway the traditional methods of lacto fermentation ( crocks, barrels, etc) require keeping the produce submerged under the brine in order to protect it from bacteria that would otherwise rot the food.įor the airlock… You can use a silicone valve lid like I use, or there are fermentation airlocks that are pretty cheap, in a pinch you can just cover the top with a few layers of cheese cloth or seal the lid with a regular top and burp (open it to relieve pressure) it twice a day. Other things you can use in place of the gizmos:įor the weight…. Add an airlock to the top of the jar and set somewhere you can keep an eye on it for a few days. Put a glass fermentation weight on top of the peppers to hold them down. Here comes the part where I have all the fancy gizmos. Pour the now room temperature brine over the pepper rings. I added a pinch of whole cumin seeds to the jar for some extra flavor. Take the brine off the stove and let it cool down so it doesn’t cook the peppers. ![]() Whisk while you are heating until all of the salt has dissolved. Put the salt in the water and put it on the stove. If you have a ton of pickles to make just double or triple the recipe using the ratio of 3 tbsp salt per quart. ![]() of Salt (I prefer canning salt) with 1 qt. Place the pepper rings artistically into the jar, or just cram them in. You can seed them if you want a bit milder pepper rings but I never do. Slice your Sugar Rush Peach (or whatever) peppers into rings.Ĭut the peppers into rings. Mother Nature takes care of all the hard bits. So there are five steps to this recipe and three ingredients. You lose that crunch and that fruity sweetness that gives the Sugar Rush Peach pepper its name. They just don’t hold up in a sauce as well as other chili peppers. I know a lot of chili growers that ask all the time what to do with the Sugar Rush Peach peppers and so here is my preferred way to eat them. Reference materials claim 50,000 – 100,000 Scoville units where as a Serrano is from about 10,000 – 50,000 and a Jalapeño is 2,500 – 10,000 although I swear that some of the hottest experiences I’ve had were with jalapeños. Think about as hot as a serrano chili, maybe a bit hotter. They are easy to grow, prolific pepper producers, and have a unique fruity flavor and a spice that is right up my alley. The pickles are a little sour but they retain their flavor and their crunch so that when you add them to anything later they are simply amazing. For these pickles I have some specialized gear but I’ll offer some alternatives for those and you can easily make these at home. ![]()
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