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Has anyone made this? Recipe is in good housekeeping complete book if preserves. I love chillies.
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Sent from my iPhone using Grow Your Own Forum
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Bex
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Sorry haven't made it, I don't even have the book, but love the sound of it. Will have a google and see if I can find the recipe. -
225g green chilli's
300ml veg oil
1tbsp paprika
1tsp turmeric
1tbsp fennel seeds
1tbsp mustard seeds
2tbsp salt
Cut and half the chilli's lengthways, remove seeds. Put chilli's in clean dry jar.
Heat oil, add spices and fry over high heat for 1-2 mins, stirring continuously. Leave to cool, add salt.
Pour oil over chilli's and mix well. Cover with muslin and leave in warm place for 2-3 days stirring occasionally.
Remove muslin and replace the lid. Leave to pickle for at least a week.
Sent from my iPhone using Grow Your Own ForumLast edited by Bex; 13-09-2014, 12:37 PM.BexComment
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Where the pickle? Pickling usually involves vinegar?
Is this using dried or fresh chillies and how long does it keep? No dipping in vinegar? I always worry about botulism...Last edited by Scarlet; 13-09-2014, 01:19 PM.Comment
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It's using fresh chilli's.
The rest of the questions need to go to good housekeeping lol
I have just made a jar so I'll let you know what it's tastes like etc when it's ready.
Sent from my iPhone using Grow Your Own ForumBexComment
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I make chilli oil but using dried chillies and dipped or boiled in vinegar beforehand. Leaving it hang round at room temperature is a cause for concern to me especially as the chillies are fresh and there's no vinegar present.
http://www.growfruitandveg.co.uk/gra...ism_51478.htmlComment
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Originally posted by Scarlet View Post
The recipe is more like chilli oil that i make than a pickle.
I`ve stopped using raw garlic in my oils after botulism fears but I`ve never heard of a scare relating to raw chillies... have I missed something?The proof of the growing is in the eating.
Leave Rotten Fruit.
Nitrogen, Phosphorus, Potasium - potash.
Autant de têtes, autant d'avis!!!!!
Il n'est si méchant pot qui ne trouve son couvercle.Comment
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If you have missed something, so have I teakdesk.Originally posted by teakdesk View Post
I'm sure good housekeeping aren't in the business of giving anyone botulism.
Sent from my iPhone using Grow Your Own ForumBexComment
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It's not just preserving garlic that holds the risk, it's any preserves of low-acid foods such as vegetables. Canning or using a hot water bath (pasteurising) will kill the spores that can cause it. Using vinegar is another. To make chilli oil I dry the chillies first and slit the skins and boil them in vinegar. Others drain of the "veg " after several days infusing in the oil.
When I read the title "pickle" I assume it's something you can keep for several weeks. I've read many books that say simply boiling oil and dumping over chillies is a perfect environment for moulds to thrive. Perhaps it's to be eaten straight away?Comment
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Not for at least 10 days. Three days in a warm place with muslin covering it then a week with the jar sealed. The oil is cool when poured on the chilli's.Originally posted by Scarlet View Post
I'm getting worried now maybe I'll just dump in the bin.
Sent from my iPhone using Grow Your Own ForumBexComment
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Thanks for taking the time to write the recipe down
and I'm double glad you did cos I agree with Scarlet, the recipe may not be safe. Is it a recent book?
All may not be lost, as you have just made it, bung it in the fridge overnight. Taste it tomorrow and if you like it use it over the next couple of days. Adding vinegar to it may help with a pickle taste and also safe keeping.
I find this site great as a reference National Center for Home Food Preservation | USDA PublicationsComment
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I think it is quite an old book. Someone recommended it on here. I think I'll bin the chilli's and get a more up to date book.
I thought it was odd that's why I asked in the first place.
Thank you everyone you might've just stopped me from poisoning myself.
Sent from my iPhone using Grow Your Own ForumLast edited by Bex; 13-09-2014, 08:31 PM.BexComment
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I've just dug out my copy of GH Complete Book of Preserving - pub 1991.
All the other recipes in the Pickles chapter include vinegar.
Isn't the botulism in oil thing a recent discovery?Comment
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