It was the moment of truth. It was time to try a pickle that had been brined with the deadly ghost pepper. It has only been 72 hours since conception but I could not wait. A glass of milk was poured just in case. The brine had dulled the bright watermelon colors. It smelled of vinegar like a pickle should. The Mexican Gherkin was cut in half and It was popped into my awaiting mouth. It was soft but still had a tooth to it. I anticipated the heat rush to follow. Nada, Zip, Zero, no discernible heat was present. In fact I could not really taste the sweet brine. The Ghost pepper flavor and heat did not come through. Maybe I tried these pickles to soon. It is possible I should of cut the pepper to release its magic. As a consolation I bit into the pickled ghost pepper and immediately realized my mistake. "Bam, Pow, to the Moon Alice" These peppers are special.
7 comments:
Thank heavens for that glass of milk, eh? You are a brave man.
Did you poke some holes in the pepper so the brine could get to the heat in the inside ribs or maybe just cut the pepper in half.
Crazy! I would have thought the heat would have knocked you out. I made Jeff Mauro's pickled green beans with just a pinch of red pepper flakes and they bit back.
Zoomie, Milk can soothe the burn. Beer or water does not work, trust me.
Big Dude, No, but next time I will probably cut the pepper in half. I probably will use gloves and a gas mask for extra protection.
Greg, When I bit into the pepper I experienced an out of body reaction. I always ask myself why did I do that? Then I take another bite. I will look for Mauro's pickles.
Luckily you had the milk handy.
Dagny, I wish I had a piece of German chocolate cake to go with that milk. Actually when I think of ice cold milk,, frosted strawberry pop tarts come to mind.
Pop Tarts? Well, I'll give you that. You are much more adventurous than I to bite into a ghost pepper. I made that mistake once and only once...
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