Pickled Chilli's

Hi there obo I don't have a recipe for pickled chilli's but did recive a very nice bottle of chilli oil for my birthday from my sister in law can ask her how she made that if you would like to give it a go

The following is a recipe from a Jamie Oliver cookbook:-

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 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.

Be careful when deseeding the chillies. The tips of my fingers were tingling for hours after.

We have kept them for longer than four months.

You can also open freeze them.

valmarg

Hi Valmarg, what a great recipe. I usually just freeze them as they come off the plant and use them as needed but this recipe sounds really tasty. Looking forward to trying it.

Chillies

Hi everyone! yep, I have also just popped a couple of whole chillies into a bottle of olive oil and used instead of normal, plain oil - I also freeze my chillies then use them as and when, but this is my fave recipe taken from Ainsley Harriott's All new meals in minutes:

Chilli Ginger Jam

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
3 red chillies, seeded and finely chopped
1 tbsp grated, fresh root ginger
juice 1 line
finely grated rind and juice 1 orange
3 tbsp clear honey
1 tbsp malt vinegar
2 tbsp tomato ketchup

Heat the oil in a small pan and fry the onion and garlic over a moderate heat for 2 minutes until softened, but not coloured (you could add a bit of salt as this stops the onion from browning - dexterdog tip), keep stirring. Add the chillies and ginger and then continue to cook for another 2 minutes, stirring occasionally.
Squeeze the lime juice with the orange rind and juice, honey, vinegar and ketchup. Slowly bring to a gentle simmer and then cook for another 2 minutes to allow the flavours to combine, stirring occasionally. Remove from the heat and allow to cool completely. Transfer to a bowl, or sterilised glass jar and chill until needed.

DO give it a try! dexterdog

I always wondered what you folks did with all the chillies. Would love to have a recipe for chilie oil if that's going.

Hi Obo

I know you started asking for pickling recipies, but have you thought about drying some of your chillie glut and making chillie powder of flakes? I'm growing chillie at the mo and this is exactly what I'll be doing with my glut....?

Yep...I dry them and store them whole and bash up in pestle 'n' mortar whenever chilli powder is needed...ie. everyday and in almost EVERYTHING!!!!

Unfortunately my glut is non-existant as I started mine quite late ...boohoo!!!

Voodoo, how do you dry the chillies? Do you just hang them up or do you have a particular method of drying them?

Would it be as easy to chuck the dried chillies in to a spice/coffee blender and blitz them up?

I shouldn't worry about having started growing your chillies late, kept at reasonably high temperatures, you could still be picking chillies around Christmas./New Year, and beyond!!

valmarg

I find if I put fresh chillies in a bowl and just leave them lying about they dry themselves whether I want them dried or not (fresh would be nice). I use the dried chillies but there's a limit to how many I can use in a year. I'm still dying to know what all the folk who grow them use them for.

I dried chilli in pasta dishes (including bolognaise) and on sweet potatoe wedges

I use my chilli's for stir frys, salsa, sauces and flavouring oil.Also put some in my home made tomato and potato soup to give it a bit of a kick.
Would be interested to hear what others do with them.

Bramble, tomato and potato soup sounds great. Can you post a quick recipe in the recipe section. Would love to try it.

Sorry to be slow!!!! Depending on how many ya got either spaced out on kitchen roll on sunny windowsill or get a needle and thread and thread together then hang up to dry (airing cupboard or warm kitchen).

I have never dared use the grinder for fear of possibly blinding myself with the dust but I know some people do this...possibly cover top with a teatowel when doing it to avoid this!!!!!!!!!!

And as mentioned earlier I put them in EVERYTHING!!!!! Home made sweet chilli dressing is a particular favourite that I found on the Pret A Manger website

My favourite chilli recipe is harissa, it's brilliant slapped on chicken or fish that you're grilling, used as a base for salad dressing or just for dipping your chips into! The stuff you buy in the shops doesn't compare one bit with what you can make at home.