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  1. #1
    obo is offline Germinator
    Join Date
    Jun 2006
    Swadlincote, Sth.Derbys

    Default Pickled Chilli's

    Anybody have any good recipes for the pickling of chilli's? I start my chilli's off in the airing cupboard between xmas and new year, so am currently in the middle of a glut. My own fault I guess for having so many plants (about 30).
    Any help appreciated because, despite liking chilli's a lot, I cannot eat them all .... right now

    The way I see it, Barry, this should be a very dynamite show.

  2. #2
    jobrac1 is offline Germinator
    Join Date
    Jun 2006


    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

  3. #3
    valmarg is offline Cropper
    Join Date
    May 2006
    Alton (as in Towers) NorthStaffs


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


    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.


  4. #4
    bramble's Avatar
    bramble is offline Gardening Guru
    Join Date
    Mar 2006
    Dublin, Ireland. East Coast.


    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.

  5. #5
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
    Join Date
    May 2006

    Default 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

  6. #6
    Alice's Avatar
    Alice is offline Mature Fruiter
    Join Date
    Feb 2006
    Perthshire, Scotland.
    Blog Entries


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

  7. #7
    Shortie's Avatar
    Shortie is offline Early Fruiter
    Join Date
    Feb 2006
    Guilden Morden, Royston
    Blog Entries


    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....?

    "There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

  8. #8
    voodoo veg's Avatar
    voodoo veg is offline Seedling
    Join Date
    Apr 2006
    West/South Yorkshire


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

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

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