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Condiments
da' Bears Cheater Chips
(Mike cybear@hal-pc.org)
**da' BEAR's Horseradish-Garlic Cheater Chips and Variations**
Similar to Diana's Recipe but a little different...
I started making my Cheater Hot Chips in 1971, right after I got back from Vietnam and out
of the Hospital... Now I see variations of it often... Not quite like mine, though...
I often can 30-40 quarts of these, in different varieties, at a time... A good BBQ will
eat up at LEAST 2-3 quarts, and I get people BEGGING me for these for presents ..
This recipe makes a little over 3 Quarts... Ideally, prepare 3 1-quart and 1-pt. Canning
Jars...
1 Gallon Whole Dill Pickles** (See Below)
5 Cups White Sugar
4 Tbsp. Mamo's Garlic Sauce (can sub Laxma Indian Garlic Paste)
4 OUNCES White Prepared Horseradish...
PREPARE THE PICKLES:
NOTE: You can also use Sour Pickles, or Bread and Butter... But I
LOVE Dills and LOVE Dill Juice... I will post recipes for my Dill Sandwich Spread and Dill
Mop for BBQ... It's GREAT on Ribs and Chickens and Salmon... Many other recipes...
Drain the pickles and RESERVE ALL JUICE... Slice the dills... I prefer into 3/8"
thick rounds or diagonals, but you can do spears if you want...
Wash the Gallon Jar thoroughly and sterilize in boiling water before reuse...
Put all slices in the collander to drain again, adding the juices to the other reserved...
Drain 4-5 hours at Room Temp...
Layer 1/4 (3-cups) of the pickles back into the Gallon Jar... Layer 1/3 the Sugar, a
dollop of MAMO'S and 1/3 the Horseradish... Repeat the Layers ending with sugar and
Horseradish... It's no big deal except that there HAS to Sugar on top at when you first
begin this.. DO NOT ADD any Liquids other than seasonings in the Variations, it's reserved
for another use...
Secure Top well... Wrap top with Plastic and a tight rubber band.. It needs to be as
leakproof as possible...
Set in a non-reactive casserole or Cake Pan (Stainless or Pyrex only).. BEFORE you fill
the gallon jar, MAKE SURE it will stand up in the pan you have chosen UPSIDE DOWN...
Set RIGHTSIDE UP in the pan and leave on the counter... Every 24 hours, gently rotate the
jar a few times like a paint shaker, and place in the pan OPPOSITE the way it was..
(Upside down or rightside up, does this make sense ??) Do this for 5-6 days... Don't
worry, with all this sugar and Acid, these are both Bacteria and Botulism proof... On the
last day, the top should be UP...
Boiling Onions
2-3 small boiling onions per jar... Peel and par-boil until just tender, 7-8 minutes...
Chill till used...
WHAT YOU HAVE DONE is created a super-saturated syrup (see below)... GENTLY spoon the
Chips out and repack loosely into quart Canning Jars... Avoid disturbing the solid sugar
residue on the bottom AS MUCH AS POSSIBLE... Some Chips will be imbedded in the
sugar...RETRIEVE THEM LATER...
Dried Red Cayennes
Peeled Garlic Cloves
Fresh Dill Sprigs
Add 2-3 Cayennes and whole peeled cloves of Garlic and 2-3 Onions and some Dill to each
Quart Jar for decoration...
GENTLY drain off the syrup you have created into a non-reactive large saucepan... Dig out
the imbedded Chips, rinse all the chystallized sugar off and add to the jars... Rinse out
all the sugar... You MUST Sterilize this gallon jar before using again...
Bring SYRUP to 200 F over a slow fire... Get a Canning Bath going on High... When the bath
has come to a boil, pour the Hot Syrup over the Pickles, leaving 1/2" Headspace...
Secure sterilized Lids and Bands loosely and process for 10 MINUTES ONLY...
Remove with Neoprene Gloves or Jar Lifters, tighten Lids, and let Jars cool on a towel on
the counter... Check and tighten the lids every hour or so till cooled... Good for years
on the shelf, but they won't last that long... I GUARANTEE....
What you have done is saturated dry pickles with sugar and (sometimes) small amounts of
liguids... The sugar is a dessicant, and massive amounts of it draws ALL LIQUID out of the
dills, that liquid mixed with Sugar literally fills the jar with a new pickling Syrup...
As a result of this dessication, the pickles will be the CRISPIEST you have ever had,
totally transformed from the limp Fairground Dills that you bought... Give these a try..
VARIATIONS:
You can MIX OR MATCH these..
SUGAR CHIPS: Loose the Horseradish, keep the MAMO's and proceed...
MUSTARD CHIPS: Per Gallon mix 1 1/2 Jars Thumann's Deli Horseradish Mustard with 1 T.
Tumeric and MAMO'S Garlic Sauce.. Proceed...
MUSTARD HORSERADISH: Combine the two... Proceed...
HOT CHIPS: Sub 3 OUNCES TABASCO SAUCE per gallon for the Horseradish... Keep the Mamo's...
Use Evangiline Hot Sauce for milder, a Habanero like Melinda's XXX if you're masochistic
and never wanna talk again...
HOT HORSERADISH: Combine the Two...
Bragg's Liquid Aminos is a tasty addition to all... Get Creative...
Hope this Helps...
If you want other great condiment recipes like Sarson-MAMO's Onions and Variations just
post... VERY popular...
da' BEAR
The Greater Houston BBQ Society
https://www.angelfire.com/tx/GHBBQS
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