Our jalapeño bush gets bigger and better every year, the perks of living on a frost free ridge. By now we’ve got at least 8 different varieties of chillies growing. After last years pickling success, I’ve added an extra jalapeño bush, just in case... ;-)
Jalapeños, pickled as you find the in the shops, is easy enough. Heat up equals parts water and vinegar to almost boiling. Cut the jalapeños in chunky slices, put some pickling spices in the bottom of the jars, add the slices and then fill up with the hot water/vinegar liquid until the rim. Store in the fridge, where they keep for a very long time. Or use the proper canning procedure for pantry storage. Click here for a recipe.
Thank you. I have lots of chilli too. Might have to pickle them. What spices do you use?
ReplyDeleteThese have cumin, coriander, bay leaf, garlic and black peppercorns and sea salt.
ReplyDeleteI’ve found that the vinegar you use makes a big difference on the end result
apple cider vinegar is much nicer for pickling (and chutneys) then a (cheap) white vinegar.
Thank you. I'll have a go at pickling them.
ReplyDeleteGood luck, let me know how they turn out!
DeleteIf you have some red chillies be sure to make some sweet chilli sauce, this recipe is really good: http://www.recipecommunity.com.au/sauces-dips-spreads-recipes/delicious-sweet-chilli-sauce/42099