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 Post subject: Pickled chilli
PostPosted: Wed Jan 13, 2010 12:40 pm 
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Location: Bullsbrook WA (temperate)
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My Jalopeno chilli was producing heaps of fruit and since I am not allowed to use them in cooking because the kids won't eat it if it is spicy (even though they are very mild) and they were about to turn red I decided to pickle some for use on sandwiches and such later on.

I pickled them using boiled vinegar and water with salt, cloves, bayleaves, and cardomon pods.

They pickled very nicely but they foated in the jar and when cut open the seeds were black which is not visually appealing but they still tasted great.

The only disappointment was that they seemed to have hardly any heat once pickled.

If only there was a resident chilli expert on this forum who could point me in the right direction in regards to the best way to pickle chilli. :poke:

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 Post subject: Re: Pickled chilli
PostPosted: Wed Jan 13, 2010 1:10 pm 
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Doubt there's be anyone on here that could help you with that Simo... :poke:

I like some of these new smileys... :thumb:

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 Post subject: Re: Pickled chilli
PostPosted: Wed Jan 13, 2010 3:06 pm 
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Geez, I think I missed a cue card there somewhere :dunno: Gettin' a sore spot from that stick though - quit it !

OK, let me just jump across to my site and I'll cut 'n' paste a couple of tried and true recipes for everybody.

Simo, I haven't had the black seed problem you described - try the bit below about brining and see if that gets rid of it for you !


Basic Pickled Chillies

This recipe is for approximately 900g of chillies.

I soak the chillies overnight in the brine first as it keeps the chillies crisper when pickled.

Brine

3 cups water
1 cup pickling salt

Combine the salt and water. You don't want holes/slits in your chillies yet.

Cover the chillies with the brine in a bowl and put a plate or something similar over them to keep the chillies submerged. Soak the overnight then drain, rinse well, and dry.

Pickling Solution

3 cups white vinegar
3 cups water
3 teaspns pickling salt

Poke two or three small holes in top of each chilli and pack them tightly in sterilized jars leaving 1cm (½ inch) at the top of the jar.

In a saucepan, combine the water, vinegar, and salt. Bring the solution to a boil and then pour over the chillies, leaving no space at the top. Remove trapped air bubbles.

Store for 4 to 6 weeks in a cool, dark place before serving.

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 Post subject: Re: Pickled chilli
PostPosted: Wed Jan 13, 2010 3:07 pm 
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Location: Perth hills, Western Australia
Easy Chinese Pickled Chilli

The fish sauce obviously adds a different dimension to this however, the flavour is different from western pickles because of the rice vinegar which is less acidic and of milder flavour.

1 kg (2.2 lb) sliced chillies
1 cup rice wine vinegar
3/4 cup white sugar
6 teaspoons fish sauce

Place the vinegar and sugar in a saucepan, and stir over low heat, without boiling, until sugar is dissolved.

Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced.

Remove from the heat, stir in fish sauce and then add the chillies.

Store in a sealed jar in the fridge - it's ready to start eating after about 1 week and will keep for months.

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 Post subject: Re: Pickled chilli
PostPosted: Wed Jan 13, 2010 3:10 pm 
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Simo wrote:
The only disappointment was that they seemed to have hardly any heat once pickled.

Were they hot before you pickled them ?

Capsaicin (the heat) is pretty stable, particularly in temperature extremes. The acidity, in my experience, can affect it to a degree, but not to the point where it has taken away the heat.

You didn't blanch them first in a separate liquid did you ?

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 Post subject: Re: Pickled chilli
PostPosted: Wed Jan 13, 2010 7:06 pm 
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No blanching, they are only a mild chilli to satrt with I grew them to wean the kids only spicy food but to no avail. Maybe the acid from the vinegar destroyed what little heat they had.The flavour was still good though.

Thanks for the info I will try the brine soak next time.

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 Post subject: Re: Pickled chilli
PostPosted: Thu Jan 14, 2010 12:36 am 
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There is one chilli that has black seeds, but it's nothing like a jalapeno. It's called a rocotto and they're round.spherical and very hot.

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 Post subject: Re: Pickled chilli
PostPosted: Wed Feb 17, 2010 11:16 pm 
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Location: Bullsbrook WA (temperate)
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I just picked my second crop of Jalopenos for the summer, 20 this time.

Attachment:
SDC10802.JPG
SDC10802.JPG [ 169.47 KiB | Viewed 5083 times ]


All came from this one small bush, Not bad

Attachment:
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SDC10806.JPG [ 219.35 KiB | Viewed 5083 times ]


I will try the Chillidude's pickling method and let you know how it turns out.

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 Post subject: Re: Pickled chilli
PostPosted: Thu Feb 18, 2010 10:37 am 
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Hate to break it to you Simo, but those aren't jalapeńos. The jalapeńo has quite a distinctive, slightly curved "fat bullet" shape, as below, and commonly displays "corking" - the little, vertically-aligned, white bits on the skin that have a woody appearance.

Also, the flesh is as thick as a capsicum as you can see in the green one below.


Attachments:
File comment: Distinctive shape and corking.
jalapeno-01.jpg
jalapeno-01.jpg [ 87.2 KiB | Viewed 5076 times ]
File comment: A very thick fleshed chilli for it's size, the jalapeńo.
jalapeno-02.jpg
jalapeno-02.jpg [ 22.94 KiB | Viewed 5076 times ]

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 Post subject: Re: Pickled chilli
PostPosted: Thu Feb 18, 2010 12:35 pm 
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Mmmmm I miss my pizza oven.

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 Post subject: Re: Pickled chilli
PostPosted: Thu Feb 18, 2010 11:25 pm 
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ah, that would explain why they are not fleshy like the ones in jars you can buy, thanks Duff. :thumb:

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 Post subject: Re: Pickled chilli
PostPosted: Fri Feb 19, 2010 10:26 am 
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Simo wrote:
ah, that would explain why they are not fleshy like the ones in jars you can buy, thanks Duff. :thumb:

No worries :thumb:

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 Post subject: Re: Pickled chilli
PostPosted: Fri Feb 19, 2010 12:09 pm 
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Location: Narrogin, West Australia (Temperate)
Chilliduff :dunno: when we had the local hotel we found a jar of pickled chillis but were :hot: and I can eat firecrakers, birdseyes and death sauce, we found them about 6 years ago and the new publican found them last year, my mate from the other forum "Great White Hunter" is a bit of a HE MAN at times decided he was going to eat one and against my advice, he threw a hole one in his mouth and after a bite his face was contorting, we said to spit it out but being a hero he had several more munches and swallowed, his voice went extremely high pitched, called him in the morning and he said he had blisters on his lips and tongue :lol: and his burning ring of fire he couldn't even touch with loo paper :lol: we have no idea how old the chilli's were and they had faded in colour, no mould or soggyness though, was hotter than death sauce which contains 1 Million Scoville units.

If you want to know about chilli's then Chillidude is the man, his web site http://www.chillies-down-under.com please hail the Guru

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 Post subject: Re: Pickled chilli
PostPosted: Fri Feb 19, 2010 12:15 pm 
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The secret is to con someone else to eat one at the same time. You put the whole chilli in your mouth and pretend to chew or just swallow whole. :devil:

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 Post subject: Re: Pickled chilli
PostPosted: Fri Feb 19, 2010 12:47 pm 
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he chewed it duff they were quite big a bit like a small roma tomato in shape, but hottest i have tasted, chilli help out what do you think they were, they would have been around 10 years old I suspect and have NFI what they were in as the juice was hot as and couldn't detect a vinegar taste but may have been

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