Hot pepper vinegar recipe and boiling peanuts- End of garden preserving

I’ve been pulling up the garden lately. It’s time to start using up those end of season peppers. Just a couple recipes for a couple southern favorites. Pepper vinegar and boiled peanuts.

Okay so it’s early in the morning i’m getting ready to start virtual school and i have to get my kids ready for that and in the meantime i’ve got to get some stuff started in the kitchen i’ve been pulling a lot out the garden here in the past few days

Uh i pulled up like all the tabasco pepper plants i don’t really need any more than what i have i’ve got a bunch of hot sauce made i’ve got tons dried and dehydrated and i’m using what’s left to actually make some hot pepper vinegar so we’re going to try that i haven’t

Made it this year but i made it last year and it lasts forever and it is so good and you don’t have to use tabasco peppers you can use any type of pepper you get from your garden anything that has that spice kick that you want you add that in with your vinegar

Mixture into your bottles and what it does is it makes this kind of spicy vinegar and a lot of people here in the south eat that on their greens so it’s really good when you’re like growing a lot of greens during the winter and you’ve got collard greens and kale

And swiss chards and beet greens all of that basically you just saute those down and cook them the way you normally would and then you just sprinkle this hot pepper vinegar on the top and there you go it’s also really good to like eat on roast beef or

If you have pot roast just put a little sprinkle on there or even like pulled pork sandwiches it’s good stuff so i’m going to show you how i get that done i’ve got a lot going on i’ve got some soup over here on the stove and i have a big

Bowl of green peanuts i was amazed i found green peanuts at the grocery store so let’s talk about that and what i’m doing now okay this is my third soaking i have green peanuts which are straight from the ground they are not roasted they are not boiled they are not anything yet

And what you do is you put um half a cup of salt into water and i like to use warm water and you soak your peanuts for overnight or up to 24 hours but you want to weigh them down with the plate because i’m going to show you i’m

Going to move the top one there’s actually two plates in here peanuts float everywhere they just there’s no way to keep them down under the water they just float to the top so what i’m doing is i’m giving them a second soak because the first soak will soften the

Shells and get them ready but it gets all that extra stuff off it’s almost like a dirt but it’s not really because they’re pretty clean but you want to soak them and you want to soak them one more time after this to make sure that you get all that water out um

I’m not sure if you can tell it’s pretty clear now because i’m on my second soaking but i’m gonna let these sit probably for another hour and then after that hours up which is going to be impossible to get them underneath the plate again um after that hours up then i’m going to

Throw these into a pot with clean salted water and i’m going to boil them for about an hour and add water occasionally as needed and then i’m just going to keep that up and it’s just something that we do here in the south i’m not sure if a lot of people up north

Eat boiled peanuts but it’s just one of those things it’s really good nice little snack very salty so i do mine low sodium because i don’t do a high salt amount but yeah they are delicious nice little soft juicy peanuts so we’re gonna boil up some peanuts

Today and now let’s talk about these peppers so this is the amount of the green tabasco peppers i’ve gotten i have a good good cup size hand of the red ones wearing a glove because i’m going to be holding the peppers and they will get

The oils on your skin so be careful with that i do have my old texas pete pepper sauce bottle and a hot sauce bottle and a couple of these soy sauce bottles and what i’m gonna do now is i’m just going to basically take all of these peppers and remove the

Stems there’s different ways that you can do it there’s no these are small because they’re in the season but a lot of people say just hold it and pop the cap off and you’re good to go that way um if you want to like rush it like me

I’m just going to cut it through as much as i can on all of these peppers i am just going to cut the tips off so that the peppers are nice and open already so i’m going to get all that done and then we’re going to give these another rinse they’ve already been

Washed but because i’m cutting the stems off and everything there may be residue left so i’m going to give them another nice big rinse and then we’re going to shove them into bottles and make the brine okay so it’s really easy to do and i hope you enjoy the recipe because

I wanted to share it this is something that is shelf staple it does not have to go in your refrigerator because it is so high in vinegar you do not have to can it you do not have to seal the jars i just recommend using it within

Like six months um you can tell if it’s gone bad i mean you’ll be able to look but if you’re wanting to be cautious just throw these jars in your refrigerator and i plan on making a couple jars to put in the pantry and a couple jars to put in the fridge

And then i’m gonna share one with my son when he comes back over but yeah i’m going to get all these peppers cut and ready okay so i’ve got my bottles filled um i did this one very packed because this is going to be a super spicy one for me

This one is half packed which is what you normally want to do with your spicy peppers like this like i said you can use any type of spicy pepper the greener the more tart they are instead of being just like full on heat they kind of have that taste like a

Sweet pepper or sweet banana pepper or even like a peppercini that have that sort of flavor so green is always good you can add red into it as well and it’s hard to tell with this one but that’s about half full with all the peppers too that’s what i

Got going on it has these three little bottles and like i said this one will be mine because it’s gonna be the spiciest and the cool thing about all this is you can reuse these peppers once you have used all the vinegar out of them all you do is make another brine

And add it to it so i’m going to grab my brine and we’ll talk about that okay you want it boiling hot because you want to put this into something hot it’s going to infuse the vinegar better okay sorry to save myself clean up and mass and

Aggravations i got a pie plate just so if it goes out it gets into there it’s not on the counters but you want it boiling hot and what it actually is is a cup of vinegar a tablespoon of sugar and a teaspoon of pickling salt or any type of salt

Except iodized now i do mine half apple cider and half white vinegar that’s the flavor i like but you can use any type of vinegar and all you want to do is then ladle be very careful but ladle all that hot vinegar in over your peppers

And i am going to fill this bottle as far up as i can now my peppers will float around i’m not going to touch it because it’s hot but you can see my peppers have now floated to the top perfectly fine that’s kind of what you’re looking for

When i did this jar right here that’s really packed in before i even add the liquid i’m going to push down again and make sure they’re packed in tightly because i really want to make sure that i get these in tight so they don’t move as much

But i’m just going to ladle the vinegar into it as well and if you’re afraid of your glass possibly like cracking or breaking you can warm your bottles up first i find that as long as you work slow it’s pretty much okay all right got that one going

And now we’re just going to fill up this last one and i prefer to use a funnel you can just use a ladle that has the pour spout on the end or you can put it into a measuring cup with a pour spout but i prefer to use the funnel just

Because it gives me a little bit of better control now to do all three of these bottles i actually ended up using two cups of vinegar two tablespoons of sugar and two teaspoons of salt you can add garlic you can add onion you can do anything like that

But when you add those things that needs to go straight into your refrigerator because pickled vegetables like this that have things that can go rancid or bad really need to be refrigerated not stuck in a pantry now i’ve got all my brine put in and you can see my three bottles are

Going i usually do not put my tops back in until this is cooled down because i don’t want to get burnt but my soy sauce bottles come with these little slotted funnel type pieces that pop in so i’m not pouring straight out the entire time and the pepper sauce

Bottle itself has one that has just a hole in the center and then of course red hot hot sauce has a little spout on it as well so that’s why i prefer to use these type of bottles then i can keep my peppers in and i can just use my vinegar

But that’s it so i’m going to let these cool completely and then i’m going to get them all sealed up let them sit for about a week before you begin to use them the longer they sit the hotter they become and again all of this can be reused until the

Peppers go bad which take pretty much almost a year to a year and a half i’ve had a jar in my fridge that’s been in there for about a year and a half so let me show you that one okay this is the jar that i made actually last year from my garden

You can see i used red and green tabasco peppers in there and i think i threw in some serranos as well it still smells great um it’s been refilled that’s why i have so much brine in here but i also added some black peppercorns to this and a clove of garlic

Like i said you can flavor it up however you want i waited till the end just to add some different flavor and that way i have this for putting on beans or you know any of my greens or whatever just a very basic staple to have in a

Southern kitchen is some hot pepper sauce or pepper vinegar as they call it so i still got all these peanuts going over here on the stove and they’re going to be boiling for about three hours and then i’ll be done with those all i’ve done is added salted water um

Salt content is up to you it calls for a cup of salt for this little batch i think that’s way crazy so i only did like maybe three tablespoons worth and i can always taste them when they’re halfway through and you just gotta make sure you stir

Them up people just make sure you stir and rotate them because like i said peanuts float so they’re gonna come to the top a lot so i just stir them around and i keep a lid on them because then that keeps my boiling water going without boiling over

And again it’ll take about three hours it can take up to six hours depending on how hard the peanuts were to begin with um all you basically do is take one out and test it in about three hours pull one out cool it off pop it each peanut

So again just sharing some of the things that southerners do i guess that’s the best way to put it boiled peanuts for a snack and they’re great just to sit and munch like you would a roasted peanut you can add cajun seasoning to them you can add garlic you can add

Whatever flavors you want to infuse in there and the shells get really really really soft so you can even eat the shells if you wanted to i mean my kids eat fried peanuts there’s a place around here that sells them fresh and they’ll just pop the whole shell in

Their mouth and eat them it’s up to you just like with sunflower seeds you eat the shell or you don’t but boiled peanuts and hot pepper vinegar pepper sauce easy stuff but like i said i’m preparing and i’m using all the stuff that’s coming from the end of my garden

And i was honestly surprised to find peanuts at the grocery store that were green remember you cannot do this with roasted or dry roasted or cooked peanuts of any type they have to be green raw peanuts you have to do it from that raw state

So if you do grow your own peanuts and you’re looking to try something new try boiling them it’s completely different than what most people do with them and they’re actually really good yummy snack and they taste great just raw the green peanuts themselves i probably ate like

30 of them i’m gonna be honest with you i’ve never had green peanuts um i grew them in my garden last year but i used all those we roasted them and ate them so what i had left i saved for seed to put back in this year and i didn’t

Grow peanuts they take up a lot of space but when i saw these at the grocery store i did a lot of research and it says that um marathon runners and and triathletes things like that eat a lot of green nuts because they have a lot of good nutrients in there and

They get rid of like muscle cramps and soreness and they help heal the body and heal the muscles back up and so i just sat there and just ate like 30 of them and they taste a green peanut kind of tastes like sprouts if you eat like clover sprouts

Kind of tastes like that it’s like that kind of grassy note that has in there crunchy with some grass sounds wonderful i doubt anybody’s going to eat green peanuts after that review but you should try them i think they’re wonderful and they’re nice and crisp and good

But anyway that’s what i’m working on today i still have a lot more to do and trust me you will not be seeing the end of me because garden’s going in completely i pulled all my okra got to go through that and show you and i got some

Extra seeds that were kind of fun so got some cool stuff happening so i will see you guys in the next video bye