Pickled Chillies

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I know I have been raving all summer about my tomatoes and cucumbers – and yes, they are still producing.  We are picking about 20 or so cucumbers a week and I am still bottling tomatoes 2 or 3 times a week.  I don’t think there is any way we will be able to eat all the tomatoes in one year.  Oh, well ….

If you remember, we did plant other things but, mostly, they have been swallowed up by the tomato plants.  I planted everything much too closely.  But, notwithstanding that, a couple of the chilli plants have fought their way through the tomato plants and are producing well.  We are getting far more chillies than we can eat so I decided to preserve a 500 mil jar.

This recipe is adapted from Barbara Abdeni Massaad’s recipe, from Mouneh, Pickled Bell Peppers I used jalapeño chillies but you could use any type.   BTW, if you like to preserve, I highly recommend this book.

  1. Wash the chillies.
  2. Cut the stem end off and (if desired) remove the seeds (I used a parfait spoon to scoop them out).
  3. Cut chillies into rings about 3cm thick.
  4. Pack the strips into a sterilised jar(s)
  5. Add the pickling solution (see below).
  6. Leave to settle for 10 minutes. Add more chillies.  This will prevent the chillies from floating in the liquid.
  7. Seal.
  8. Process for 15 minutes (see below).
  9. Leave jars for, at least, one week before opening.  Refrigerate after opening.

Pickling liquid:

(Make as much as you need)

  • 500 mils water
  • 75g coarse salt
  • 250 mils vinegar
  1. Heat water and salt until salt is completely dissolved.
  2. Allow to cool to room temperature.
  3. Add the vinegar.

Processing:

  1. Set a saucepan that is taller than the tallest jar you have used on the stove.
  2. Place a trivet in the bottom of the saucepan.
  3. Pour hot water into saucepan.
  4. Put sealed jars into saucepan.
  5. Top up hot water so it more than covers the tops of your jars.
  6. Bring to the boil.
  7. Boil for 15 minutes.
  8. Remove jars from saucepan with a jar lifter or silicon gloves.
  9. Set aside to cool completely.

BTW:  Does anyone know why my chillies have the little lines on them?  They look like stretch marks.

9 thoughts on “Pickled Chillies

  1. Pingback: A Sad Day … | Passion Fruit Garden

  2. This is just what I need Glenda I have so many chilis growing! I think the stretch marks are sunburn?

  3. Glenda my chillies have stretchmarks too! Not sure why, maybe they’re sun spots. Your pickles look great! I wish we got more chillies on our plants then I can eat, I really do have a wax coated tongue and enjoy fresh chillies with every meal I have.

    • Hi Celia, Yeah I planted jalapenos – the stretch marks are weird. Every chilli I have picked has them, oh well … I also have another chilli plant. It has the long chillies on it that you get in the shop. I didn’t buy him so he must have been platned in with the jalapenos. It really is lucky dip when you buy seedlings:)

        • Really? Gee you learn something everyday. Ours are bloody hot even though they are supposed to be a mild chilli. Now, I come to think of it, the ones I have picked green don’t have the marks on them. Interesting ….

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