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Post by Lottie on 18th August 2010, 8:27 pm

Shocked

Much to my amazement, I've got loads of the lil critters Very Happy and I'm wanting to plop them into brine like you buy in them there shop places...but I'm not sure how? Embarassed Do you have to do anything to them first? And what's the proportion of salt to water with brine? and.. and... help?
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Post by Hathorite on 18th August 2010, 8:50 pm

You pretty much can them like any other pickle - which means either a pressure cooker or water bathing or something similar.

Me, I don't have the stuff to do canning, so I just plunk my peppers into the oven on very very low heat for about 12 hours. Yes, expensive on the ol' electric bill, but drying them I find works just as well. Conversely, you could even try smoking them if you have a bbq. Peppers are versatile!

Hopefully someone can help you a bit more than I on the canning thing!
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Post by Lottie on 3rd September 2010, 1:45 pm

So sorry for the late reply.... Embarassed been one of them there months... Rolling Eyes

I managed to find a recipe for brine which I know I put somewhere... Embarassed and have managed to cram 3 jars full of them Very Happy

I'm now drying loads of the hottest ones I grew, and the teeniest... they're called Numex Twilight.. and they are evil, I tell you evil!!! Shocked and Purple Anheim, slightly evil, Pinnochio's nose ones are now turning lovely red.. also slightly evil, but more in a kinda "led astray" way, probaly by the truly evil Numex.. little vipers.. Shocked

I noticed a Chilli Nursery on the way to Norwich skating last week, I must pop in and try some more, I do believe I have a new obssession.... Cool

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Post by Adrian on 3rd September 2010, 2:08 pm

I have been pickling my chillis

3 parts white vinegar, one part water, one tablespoon picking salt and bob is your mothers brother...

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Post by Wilhelm Von Rhomboid on 3rd September 2010, 3:06 pm

There is some debate as to whetehr you can bottle peppers in oil safely, but i have been doing it for years with no ill effects. Put a slit in the side of each pepper so the oil can penetrate to the interior.

Also you can pop the peppers covered with oil in the oven for 20-30 mins on a low-med heat, then stuff with pesto before finishing the bottling.

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Post by Lottie on 3rd September 2010, 5:04 pm

Badger wrote:I have been pickling my chillis

3 parts white vinegar, one part water, one tablespoon picking salt and bob is your mothers brother...

That's the one, AJ! Clever bunny Laughing

I hope oil is OK, Billy, I've been bunging dried toms in olive oil too... Shocked

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Post by Compostwoman on 3rd September 2010, 6:28 pm

Just in case anyone was wanting to read the pros and cons of peppers, garlic, tomatoes in oil...

here

is the link to the thread where it was discussed, before.

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Post by Lottie on 3rd September 2010, 8:21 pm

Is it scary? Shocked I daren't click.. Embarassed

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Post by Compostwoman on 3rd September 2010, 8:30 pm

Well..if you are 100% happy with what you are doing ( what ever it is!) then you wouldn't want to follow it, anyway, I guess Wink

BUT...if you DO want to know other stuff and maybe then modify, or not, what you do/how you do it I thought it migth be useful

I don't know Lottie ...Very Happy I always prefer to know as much as possible, good and bad and then make a decision...but thats just me!

I accept others may not feel the same way, which is fine , but I thought it might be helpful to post up the link just in case anyone was interested.

If it is not helpful, am sorry...had no ulterior motive in posting it up other than information providing

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Post by Lottie on 4th September 2010, 11:19 am

Any info is still info, CW Very Happy choice is in whether to act on it or not, so thank you Wink

I clicked, saw several words longer than 3 syllables to decided ignorance was bliss... Laughing

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Post by AngelinaJellyBeana on 4th September 2010, 11:57 am

I'm going to make some whole candied chillies and candied chilli threads for use on cakes & truffles using red chillies

for whole chillies:
450g sugar
20 fresh long red chillies

Put sugar & 600mls water in large pan, bring to boil for 1 minute. Pierce each chilli near the stalk end and add to syrup. Bring to the boil, turn down heat then simmer for 45 mins. Turn off the heat and leave to soak in syrup for 24 hours. Lift out of the syrup with a fork, drain and lay on non-stick baking parchment until dry. Store in airtight container for up to 1 month.

for chilli threads:
250g sugar
3 large red chillies, de-seeded and shredded
method the same as above but 300mls water and simmer for 25 minutes
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Post by Chilli-head on 4th September 2010, 9:25 pm

Lottie wrote:
I noticed a Chilli Nursery on the way to Norwich skating last week, I must pop in and try some more, I do believe I have a new obssession.... Cool

Welcome Lottie, to the wonderful world of capsaicin dependence ...

I hope that Chantal of Kitchen Garden magazine forum will not mind me sharing her recipe for Chilli Jam here, it is too good not to be shared ....

Chantal wrote:
4oz chilli peppers – as hot or as mild as you wish.
6oz sweet peppers – or if you want it REALLY hot use more chillies.
If you want it to look pretty use different coloured chillies and peppers.
2 ½ lb jam sugar
24 fl oz of cider vinegar

1. De-seed chillies and peppers and chop asfinely as possible (they must be suspended in the set jelly. Lay on kitchen roll to soak up any juice.

It’s important that ALL seeds are removed as they will float on the top of the jam and look very unattractive if they get into the jars.

2. Dissolve the sugar in the cider vinegar and add the chillies and peppers. Bring to a rolling boil.

3. Remove the pan from the heat and allow to cool for 20 minutes stirring occasionally.

4. Let cool, stirring occasionally, until chillies and peppers are suspended in jelly. This will be at least 30 minutes, maybe more.

5. Ladle into sterilised jars. This makes 7 x 8oz jars.

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Post by Compostwoman on 4th September 2010, 11:08 pm

Have a glut. That sounds really good!

Guess what I will be making on Mon!

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Post by Lottie on 5th September 2010, 11:01 am

[quote="Chilli-head
Welcome Lottie, to the wonderful world of capsaicin dependence ...

[/quote]

Why thank you... Laughing


OOOOOOOOOOOooooooooooooo Jelly, Thank you for the candied recipe, Ol will go bananas over them, I shall sneakily make some for his Christmas pressie.. shhhhhhhhhhh don't tell... Wink

And the jam, Chilli head, fantastic.. I'm gonna make a recipe book, just for chillis.... Very Happy

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Post by AngelinaJellyBeana on 5th September 2010, 4:58 pm

Lottie, I got (another Embarassed) cook book the other day from the Book People (only £4) it's all chocolate recipes and the chilli threads were for decoration on top of chilli choc truffles. There is also a recipe for a Devil's Food cake and the whole candied chillies are used like little Devil's horns all round the cake for decoration Twisted Evil

I'll post the truffle recipe if you like


Anyway, on a side note but chilli related, I wanted to get some chilli powder ready to make my chocs and both Te$co own and $chwartz chilli powders contain garlic, cumin AND salt!!!! Why??? when I want just pure chilli powder?????????
So hopped on the bus down to the Asian shops and got a bag of pure chilli powder for less than one of the jars from Te$co!
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Post by Lottie on 5th September 2010, 5:23 pm

Yes yesssssssssssssssssss yesssssssssssss pleaseeeeeeeeeeeeeeeeeee to recipe!!!! Very Happy Wink

Blinkin salt is shoved everywhere... Rolling Eyes we grind our own too, Jelly.. lovely stuff Very Happy

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Post by AngelinaJellyBeana on 5th September 2010, 5:43 pm

I do usually grind up my own dried chillies but this recipe needed powder. Maybe a bit more grinding and sieving is the answer.

anyway....guess what?? I've just taken my threads out of the syrup and wondered what I could do with it and low and behold it just so happens I have a bottle of vodka in the fridge.....chilli sugar syrup topped with with some chilled vodka and woooohoooooooooo dribble

Will post truffle recipe in recipe section


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Post by Chilli-head on 5th September 2010, 8:51 pm

Lottie wrote:
I'm gonna make a recipe book, just for chillis.... Very Happy

There are already a goodly few out there ... My favourites are "Cooking with Chillies" by Meg Jump, and "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach. The latter features an astounding recipe for Carrot, apricot and habanero soup. Once the rather generous quantities of Habanero have been cooked and blended into a smooth soup, every last bit of heat available from the chillies hits the mouth immediately. Mrs C-H could not eat hers, so I had a double helping - cue attack of hiccups !
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Post by Lottie on 6th September 2010, 1:49 pm

Laughing

Thanks Chilli-head, I shall wing my way to amazon seconds

Do you have a fav chilli? I wanna try loads more next season Very Happy

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Post by Chilli-head on 6th September 2010, 4:25 pm

Lottie wrote:
Do you have a fav chilli? I wanna try loads more next season Very Happy

Do I have a favourite chilli ? I've yet to find a bad one ! For the time being spicy food is a bit limited by having to stay within the limits of not yet fully trained 7 year old taste buds for most meals; but the ones I grow every year are:

Hungarian Wax - I love them stuffed with halloumi and barbequeued.
Rocoto - nice heat, whilst still fleshy, good for salsas to give a boost to milder family meals. Probably a strong candidate for favourite status !
Ancho poblano, Mulato - almost necessary for Mexican cookery, and mild enough for family compatible taco fillings, mole, etc. Dry well if threaded on a string and hung over a rdiator/stove.

This year I'm also growing "Prarie fire", which produces umpteen tiny atomic-grade chillies like thai birds eye.

I'm saving seed, and hoping that a chilli seed swap could be on the cards this year Question Very Happy
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Post by Lottie on 6th September 2010, 7:41 pm

Laughing

That sounds like a very.. very..... very cunning plan! Very Happy

Thanks for that list, gives me a great starting point, I shall attempt chilli seed extraction.. Shocked I'm presuming it's the same as any old seed save? I tend to save toms etc on kitchen towel, will this do the job?

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Post by Chilli-head on 8th September 2010, 10:21 am

Yes, I just empty out the seeds onto kitchen roll, write the variety onto the corner of the sheet, and leave to dry. I have to say that self-saved seed like this seem to usually emerge better than the ones I buy; I guess because they are fresher ?
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Post by Lottie on 8th September 2010, 11:53 am

.. or.. in my world... Laughing cos they feel loved, needed and aprreciated.... and fresher... Wink

Some of my jalapenoes are going red.... should I yank them off? Or will they be even hotter if left? Twisted Evil

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