Pickling chillies
- Thread starter foxbat
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I'm a big fan of Mexican style pickled chillies with veg, like this one: Taqueria Style Pickled Jalapenos and Carrots | Mexican Please
My hint would be, don't use a metal lid because it will eat through it!
My hint would be, don't use a metal lid because it will eat through it!
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They ferment in brine really well too. Chop, salt, add garlic/ginger/whatever. Leave for a week or so to ferment. Blitz into a fantastic home made hot sauce.
Oneflewover
Landlord.
Looks like a good recipe. Only thing I would say is avoid cooking the chillies too much (err on 3 rather than 5 mins in my opinion) as the chillies go soft.
I've got a Jamie Oliver recipe somewhere that is also dead easy, will try to find it.
Oneflewover
Landlord.
Here's Jamie Oliver 'speedy preserved chilli slices'. The chillies aren't heated so stay crisp and fresh tasting.
Oneflewover
Landlord.
I think I might try that one. Does it work because the pH of vinegar is low enough to kill spoilage organisms without the need for boiling?
Oneflewover
Landlord.
I guess so, and I imagine that the sugar and salt help too
My only issue with that Jamie recipe is that the vinegar isn't diluted so it could well end up being far too sharp. Generally a 50.50 mix of water and vinegar is plenty strong enough. I don't boil when I pickle in the vac packer and there's no spoilage as long as everything is covered with the pickling liquid.
WrexTheDragon
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Freezer is your best option, keep for years.
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Or drying, you have been having ideal weather for drying them.
Hanglow
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I am trying a two stage pickle this year. Can't find the blog I got the idea from though for the full recipe
first stage is to wash chillies, slit them and put in a jar with a brine of 3.5% salt and 3.5% sugar solution, let it ferment for a week.
Then drain and pour over hot sweetened vinegar, use 400g sugar to each litre of vinegar. I also put some CaCl2 into the solution to help keep them crisp. seal and bob's your mothers brother. I dilute the vinegar a bit though, I find straight 5% vinegar a bit too overpowering.
I freeze and dry others too, depends on the chilli. I've got Alleppos this year so drying them, Aci Sivri, biquinhos and Jalapenos are getting pickled and will probably freeze more jalapenos
Turkish cuisine has a lot of pickles, worth having a google for them for ideas
first stage is to wash chillies, slit them and put in a jar with a brine of 3.5% salt and 3.5% sugar solution, let it ferment for a week.
Then drain and pour over hot sweetened vinegar, use 400g sugar to each litre of vinegar. I also put some CaCl2 into the solution to help keep them crisp. seal and bob's your mothers brother. I dilute the vinegar a bit though, I find straight 5% vinegar a bit too overpowering.
I freeze and dry others too, depends on the chilli. I've got Alleppos this year so drying them, Aci Sivri, biquinhos and Jalapenos are getting pickled and will probably freeze more jalapenos
Turkish cuisine has a lot of pickles, worth having a google for them for ideas
That got me inspired to make my own hot sauce today so I made it by following this recipe using 135g of my Santa Fe Grande. It tastes nice and spicy with garlic and a pleasant sweetness.
I left most of the seeds in but did save back about 50 to dry for next year's planting and to give away to friends.
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