Preserving chilli peppers

[valmarg]

PICKLED CHILLIES

Pickled chillies are absolutely superb.  They are brilliant because they can just sit in the fridge waiting to be used.   I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.

600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre/1¾ pints white wine vinegar or rice vinegar

For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).

Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this).  Pour boiling water over the chillies, let them sit for 5 minutes, then drain.  This will get rid of most of the seeds left behind.

Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container.  Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved.  When this is quite hot, but not boiling, pour it into the jar with the chillies.  Allow I to cool down and then put the lid on.

Put in the fridge and leave for a minimum of two weeks before using.  They will keep in the fridge for at least four months.


A word of warning - wear some sort of gloves (rubber/vinyl/latex).  The last time I made these, my fingers tingled quite painfully for several hours.

We have kept these for more than 12 months, and have still been in excellent condition.

It may be a bit more trouble than open freezing, but it is well worth the effort.

valmarg

[valmarg]

[Mrs Ava]

Bringing this to the top for Prink as she was after the chilli jelly recipe!

[greyhound]

Today I gutted a bowlful of Cherry Bombs as they are destined to be stuffed!  They have gone into the freezer and I plan to take out as many as required, stuff them while frozen and then let them defrost.

Nice as nibbles with either tuna-based or cream cheese filling.  Any other suggestions welcome!

[Maidenheadtaff]

Just found your recipe and hope you can still receive this.
I attempted to make chutney last year but messed up as i didn't put the chutney in the contaners and seal straight away so it ruined.But your recipe says wait to cool before sealing container is that right ?

I want to try the recipe but don't want to ruin my chillies after my last attempt

Thanks
Rob

[saddad]

We have a tray of Krakatoa on top of the cupboard in the kitchen since last year and they still look great... not at all wizened!
::)

[Biscombe]

This is sooooooooooo good!!

Thai Sweet Chili Sauce

2 ounces fresh red chilies, roughly chopped   (remove seeds if less heat is desired)
3/4     cup sugar   
1        cup white vinegar   
4            ounces sultanas, chopped   (white raisins)
1-2       clove garlic, finely chopped   
2           teaspoons finely chopped fresh ginger   
1/2-1    teaspoon salt   (to taste)

1 1/1.   Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2.   Do not be concerned if the chili seeds remain whole.
3.   Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4.   Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5.   When cool, puree until almost smooth.
6.   Pour into a suitably sized sterilised bottle and seal.

[Hyacinth]

We have a tray of Krakatoa on top of the cupboard in the kitchen since last year and they still look great... not at all wizened!
::)

WOW! Like your style Dad 8).....me, I like a chilli kick,  but don't think I'd ever be brave enough to taste one called Krakatoa ::) ;D