Bread & Butter Jalapeno's...Too Hot...Help??

[DetectDave]

A coworker and her hub made a big patch of canned bread & butter jalapeno's. They aren't sure if they got a different variety this year but they feel that they are nearly inedible due to the heat. I'm looking for some suggestions to try and tame them down. We thought about draining them and repacking them w/ new syrup but weren't sure if that would help at all. Since they are pretty sweet by the nature of this brine anyway, I'm not sure adding extra sugar will help. Any thoughts or suggestions out there fellow 'hounds? Many thanks in advance.

[MattInNJ]

If they are too hot, pack them up and send them my way.

[LauraGrace]

I agree that your friends need to drain the syrup and re-pack the jalapenos. BUT!! Save the liquid and pickle something else in it -- beets, carrots, cukes, etc.

[dmd_kc]

That is a fantastic idea -- especially the carrots. In fact, I think you've inspired me to pickle some sweet, hot carrots myself. I like the spicy Mexican variety pretty well, but they sometimes let me down because the heat overwhelms the other flavors. Sugar could be just the thing. Thanks!

[LauraGrace]

My pleasure! I think carrots are WAY underused as a pickling vegetable anyway, and for some reason spicy bread and butter carrots sounded AMAZING to me.

[dmd_kc]

Yes, your only hope is to get rid of the too-hot syrup and replace it with fresh syrup without capsaicin. However, you'll also get rid of a lot of your flavor.

Maybe make another batch of bread and butter peppers with ZERO heat, like a banana pepper, and combine the two.

Dilution's the only solution to too much heat or salt. They're already sweet, so the "trick" (it doesn't work) of adding sugar to fool the taste buds won't help here.