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Thread: Pickled Chillis

  1. #1
    bramble's Avatar
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    Default Pickled Chillis

    This is my first time to pickle chillis.
    Can snyone tell me the dhelf life of these.
    Pickled in malt and cider vinegar,

    And when your back stops aching,
    And your hands begin to harden.
    You will find yourself a partner,
    In the glory of the garden.

    Rudyard Kipling.

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    Well I keep mine for 6 months or more...i often pickle them and store away to use at a later date, when they have matured they taste better. Although it obviously depends on the recipe, any water added etc - where did you get the recipe from Bramble?

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    bramble's Avatar
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    Got the recipe on line Scarlet.
    Vinegar, bay leaves, mustard seeds, corrinder seeds, peppercorns and salt,
    I would be glad if you posted up yours as its obviously tried and tested.

    And when your back stops aching,
    And your hands begin to harden.
    You will find yourself a partner,
    In the glory of the garden.

    Rudyard Kipling.

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    ^^^same as that but I always add sugar to the pickling mixture as I would for pickled onions.

    So following the same recipe that I use for pickled onions I usually salt my peppers/chillies over night. Then wash and dry off. I don't add water yo the vinegar as this reduces the PH and affects the keeping quality. Always slit skins if using whole so that the vinegar will get inside, or chop in half/slice.

    600ml vinegar (cider, white wine or malt, though I find malt vinegar a bit harsh and not so pretty you can use half and half)
    150g sugar.
    Boil up the vinegar with sugar and spices - usually whatever I can find always peppercorns and mustard/coriander seeds if I have them. Same as you really.
    Let cool and pour over chillies and seal. I always include the seeds. You can pour over whilst hot and I presume these will keep longer as they will seal well but the cold method has worked ok for me. Whole cloves of garlic pickled with the peppers also add a bit of interest.

    Chilli jam is also a must Bramble ...I've always got a jar on the go! You can find it in here:
    http://www.growfruitandveg.co.uk/gra...pes_90239.html
    Last edited by Scarlet; 29-08-2017 at 01:16 PM.
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    Default

    That sounds a nice recipe Scarlet, it makes mine look a bit primitive. I heat the jars with hot water before scalding them with boiling water. Then fill the jars with sliced jalapenos and fill to the top with boiling malt vinegar (not pickling vinegar).
    They've lasted about a year before they'd all been eaten and the last ones were fine.
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    Well, I wouldn't recommend eating after a year but I'm still eating "lazy" garlic that I made 3 years ago by mincing all the garlic and topping up with white wine vinegar.

    I know lots of recipes don't add sugar to the pickling vinegar but I prefer the taste. You don't need all of it either as the vinegar is enough to preserve the chillies.

    To sterilise the jars a warm oven is fine (I use the Aga) and I also find putting them through the dishwasher an easy option.
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    bramble's Avatar
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    Thsnks so much for that Scarlet. Never thought about the ph level being affected by adding water.
    When I do the next batch I will use neat vinegar. Dont like anything sweet so try not to add sugar.
    I like the look of the chilli jam recipe and will maybe give it a try.
    Thanks sgain.
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    And when your back stops aching,
    And your hands begin to harden.
    You will find yourself a partner,
    In the glory of the garden.

    Rudyard Kipling.

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    It won't be sweet Bramble, it just takes the sour edge off the vinegar, especially if you've used malt vinegar which is a strong flavour
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