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Pickled Jalapenos.. #7972221 09/13/20 08:31 PM
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The wife usually keeps me in stocked up with a big jar of La Costena pickled Jalapenos she buys at Sams and they are good.

About three weeks ago I was out of them and starting to Jonesing out. nuts
Made a 911 call to the wife and she picked up a jar of these Bad Boys "Mt. Olive" Pickled Jalapenos, let me tell you Brothers and Sisters they are so good they will Set You Free!
They have a little heat with a great tangy flavor, dayum they are good food

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Re: Pickled Jalapenos.. [Re: Stub] #7972232 09/13/20 08:38 PM
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They are good (those look like pickles though lol).

My favorite picked japs right now are “San Marcos” brand. Try them if you can find them. I’ve only found them at the HEB in Mathis down here.

Don Lupe brand are also pretty good.


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Re: Pickled Jalapenos.. [Re: Stub] #7972235 09/13/20 08:42 PM
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Always have the Mt Olive stocked here. I’m the only one that eats them so they last a while.


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Man if I knew what Oxner knows I could throw away what I know
Re: Pickled Jalapenos.. [Re: Stub] #7972254 09/13/20 09:03 PM
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Mt Olive has a great history. https://www.mtolivepickles.com/about-us/our-history/

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A modest beginning
Mt. Olive Pickle Company, Inc., located at the Corner of Cucumber & Vine in Mount Olive, North Carolina, was originally founded for the purpose of brining cucumbers to be sold to other pickling firms.

When this initial plan didn’t exactly work out, the young company found itself in sort of a, well, you know.

Fortunately, resourcefulness prevailed, a new plan was prepared, and the company quickly began processing and packing pickles itself.

From a modest beginning in 1926, with only a 3,600 square foot building and $19,500 in capital, Mt. Olive has grown to manufacture the best selling brand of pickles in the Southeast, and the best selling brand of pickles in the country.

A community proposition
It all started in the mid 1920s with Shickrey Baddour, a Lebanese immigrant from nearby Goldsboro, who saw opportunity in the wasted cucumber crops of area farmers. Baddour came up with the idea of buying the cucumbers, putting them in a brining tank and selling the brined cucumbers, or brine stock, to other pickle firms. Baddour enlisted the aid of George Moore, a sailor from Wilmington who had worked in a Castle Hayne pickle plant. The plan didn’t work the way they had envisioned, however: they had no buyers for their product.

By January 1926, a new plan was put into place through the efforts of a group of local business people who formally established the Mt. Olive Pickle Company, Inc. to pack and sell its own pickles. Thirty-seven original shareholders put forward the capital to get the company started in what all viewed as a “community proposition.” The board of directors hired Moore as factory superintendent and Baddour as salesman, and it purchased one acre of land from farmer J.A. Westbrook for $1,000. The land is part of the current manufacturing site today. Westbrook’s home still stands across from the plant.
Early records indicate that all production that first year was done by hand: the cucumbers were taken from the vats to nearby tables, where old coffee pots were used to pour syrup into jars.

Ahead Of Its Time
Over the years, Mt. Olive earned a reputation as being ahead of its time. In 1943, the company instituted a profit sharing plan for its employees, making it one of the first 200 companies in the country to do so. (It didn’t break the $1 million sales mark until 1947.)

Later, in 1959, it put into place an Employee Community Fund. The program started with about $1,000. Over the years, the fund, governed by a committee of employees, has contributed hundreds of thousands of dollars to community organizations. Today, participating employees contribute 30 cents out of every $100 of gross wages, which the company matches.

Place In History
Pickles have been around for about 4,000 years. But researchers from the U.S. Department of Agriculture Food Fermentation Lab at N.C. State University finally unlocked the secret of controlled fermentation through research done at Mt. Olive Pickle Company in the late 1960s and early 1970s. The research paved the way for better pickles throughout the industry. In 1969, Mt. Olive became the first food processor in the nation to use high fructose corn syrup in its products in place of sugar. Another first came in 2002, when the company introduced the first line of No Sugar Added sweet pickle products, using the no calorie sweetener SPLENDA® brand sweetener. And, in 2007, Mt. Olive rolled out its picklePAK™ line – the first pickle products offered in single-serve cups.

Mt. Olive celebrated its 80th anniversary in 2006. The company is the largest privately held pickle company in the U.S., with continued sales growth into new markets.

“Our business decisions continue to be guided by basic tenets that have served our Company well over the years: 1) provide customers with quality products, good value and superior service, 2) earn shareholders a fair return on investment, 3) be a progressive employer and 4) remain a valued corporate citizen.” So writes Company President Bill Bryan to shareholders in the 2001 annual report.

Those tenets obviously served the company well for its first 80 years, and it’s a good bet they will hold true for the next 80, too.


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Re: Pickled Jalapenos.. [Re: Stub] #7972268 09/13/20 09:18 PM
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Mt. Olive is available here, and good in a pinch, but we have found we like this one better. They carry both the hot, and the tamed in our stores, which is medium heat and the wife really likes them. I put them on everything, or just crunch instead of pickles!!!
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Re: Pickled Jalapenos.. [Re: Stub] #7972288 09/13/20 09:40 PM
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We prefer the ones from the back yard!


See y’all around the campfire.

Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Re: Pickled Jalapenos.. [Re: Stub] #7972299 09/13/20 09:46 PM
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You're funny. In between the last frost in June, and the blizzard we get the first week of September, we can ALMOST grow peppers the size of your thumb!!!!

Re: Pickled Jalapenos.. [Re: Stub] #7972377 09/13/20 10:37 PM
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I like the Mozzetta banana pepper rings


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Pickled Jalapenos.. [Re: Stub] #7972392 09/13/20 10:44 PM
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I like the Mezzetta banana pepper in hot


Bobby Barnett

Re: Pickled Jalapenos.. [Re: bobcat1] #7972399 09/13/20 10:47 PM
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Originally Posted by bobcat1
I like the Mezzetta banana pepper in hot


Yep, those. The mild taste good but there’s just nothing to them.


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Pickled Jalapenos.. [Re: Stub] #7972418 09/13/20 10:55 PM
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I made my own for years but eventually went to Mt Olive.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Pickled Jalapenos.. [Re: bill oxner] #7972459 09/13/20 11:16 PM
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Originally Posted by bill oxner
I made my own for years but eventually went to Mt Olive.


I made mine for years also but have forgotten the recipe. I think I boiled the peppers briefly with some sugar in the vinegar. I used whole peppers, boy were they good.





Re: Pickled Jalapenos.. [Re: Bullfrog] #7972497 09/13/20 11:47 PM
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Originally Posted by Bullfrog
Originally Posted by bobcat1
I like the Mezzetta banana pepper in hot


Yep, those. The mild taste good but there’s just nothing to them.

I like the whole pepper not just the rings.. I buy them in big bottles at Winco in Denton.


Bobby Barnett

Re: Pickled Jalapenos.. [Re: Stub] #7972547 09/14/20 12:17 AM
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The whole peppers do keep a lot of their fresh qualities and don’t turn to mush. I need to get me some now.


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Pickled Jalapenos.. [Re: Stub] #7972595 09/14/20 12:40 AM
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Trappeys pickled jalapeños, thank me later!! Get them at HEB

Re: Pickled Jalapenos.. [Re: Pupjoint] #7972806 09/14/20 02:01 AM
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Originally Posted by Pupjoint
Trappeys pickled jalapeños, thank me later!! Get them at HEB


cheers


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Pickled Jalapenos.. [Re: Pupjoint] #7972879 09/14/20 02:41 AM
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Originally Posted by Pupjoint
Trappeys pickled jalapeños, thank me later!! Get them at HEB


Those . . . . ARE . . good too! up


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Pickled Jalapenos.. [Re: Bullfrog] #7973002 09/14/20 10:28 AM
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Originally Posted by Bullfrog
Originally Posted by Pupjoint
Trappeys pickled jalapeños, thank me later!! Get them at HEB


Those . . . . ARE . . good too! up


And you can get them anywhere.


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Re: Pickled Jalapenos.. [Re: Stub] #7973007 09/14/20 10:36 AM
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I keep a jar of the mt olive diced as a time saver.
I try to keep my own homemade sliced or whole
for my own use, and I'll buy the canned for cooking
for a dish I'm carrying somewhere.
I've never found that much difference in the store bought

Re: Pickled Jalapenos.. [Re: Stub] #8001905 10/07/20 11:05 PM
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La Costeno nacho jalapenos in the jar. Best I've ever had.

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