Re: [CH] Spicy Olives

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Bob Batson: "[CH] USPS Irradiating Seeds"
• Previous message: Sandy Olson: "[CH] Spicy Olives"
• In reply to: Sandy Olson: "[CH] Spicy Olives"

or in a Similar vein (but not for the Moderates palates) I drain the Brine 
and use Mezzetti's Twist -n- Shout
and let it sit for a couple of hours works well with all the stuffed 
olives. I stole this idea from Mezzetti's when I ran out of
their store bought type saves a few $


-Chris


At 06:22 AM 12/12/2001 -0600, Sandy Olson wrote:
>Kudos to Scott Parkhurst for his wonderful hot olives!  I tasted them at the
>Midwest (almost) 5th Annual Hotluck in Minneapolis this summer and knew I
>had to make some.  Easy, tasty and you can make them as hot or not as you
>like.  I used jals for my moderate palate; Scott used habs.
>
>I served them at my annual tree trimming party and they flew off the plate.
>
>Recipe...such as it is...with all credit going to Scott:
>
>Buy a jar of the largest stuffed green olives you can find.
>Drain and reserve the brine and pop the pimentos out of the olives.  Fill
>the holes with slivers of raw hot pepper.
>Stuff the olives back into their jar (this is the hardest part; how did all
>those little buggers fit in before?) layered with some sliced or minced
>garlic.  Pour the brine back over the olives and cap them up.  Put into the
>fridge for at least two weeks before sampling...I stand corrected, THIS is
>the hardest part!
>
>SandyO
>CH #1146 of the moderate persuasion

• Next message: Bob Batson: "[CH] USPS Irradiating Seeds"
• Previous message: Sandy Olson: "[CH] Spicy Olives"
• In reply to: Sandy Olson: "[CH] Spicy Olives"