I have grown chillies and want to know different ways to preserve them,what vinegar do I use for pickling?

Answer 1

try this site it tells all about canning and pickling

http://www.pickyourown.org/allaboutcanning.htm

Answer 2

Preserving Chillies

Answer 3

If you want to preserve the chilies for future use as a condiment I would recommend drying them rather than pickling them.

If you insist on pickling, try Sarson vinegar. Do some research before you do the picking mix.

Another possibility you might want to consider is keeping them in olive oil. That way you are also flavoring the oil. Yummy.

Answer 4

How to preserve that sizzle

Although chillies are a summer crop there’s no reason why you can’t enjoy the firepower of chillies all year round.



Chillies can be preserved by drying, pickling, cooked up into sauces and salsas or preserved in oil.



Drying chillies

I recommend using longer, less fleshy varieties like cayenne, serenade, fiesta, etc. String the peppers by running a needle and thread through the thickest part of the stem. Hang them outdoors or in a sunny window to dry.



Drying takes about three weeks and the fruit should be brittle. Store the dried chillies whole in a container in a cool dark place. Crush them, as you need them using a rolling pin or whiz them in a blender for a finer powder.



Frozen chilli mash
Place fresh chillies in a blender or food processor with a little water and process to a medium thin puree. Pour the puree into plastic ice-cube trays and freeze solid. When frozen pop the cubes into a plastic bag and put back into the freezer.



Asian chilli paste
This recipe is popular throughout South East Asia. It is especially good in stir-fries.



1 cup fresh red chillies, stems removed

Third of a cup vinegar

8 cloves of garlic chopped

3 tablespoons vegetable oil

Quarter cup olive oil

Salt and pepper to taste



Combine all the ingredients in a blender and puree, adding enough water to form into a thick paste. It will keep for up to three months in a fridge. It can also be frozen.



Pickled green chilli
These chilli strips are great on sandwiches or when chopped and mixed with salads such as tuna.



Half a cup white vinegar

Half a cup sugar

1 teaspoon salt

1 teaspoon dill seed

Half a teaspoon mustard seed

8 to 10 green chillies cut in strips

3 cloves of garlic cut in slivers



Combine the vinegar, sugar and spices in a pan and simmer over a low heat for five minutes. Put the sliced chillies into small, sterilized jars, cover with the liquid and add some garlic to each jar. Cover tightly and refrigerate for 3 days before using.



Salsa Rojo – Guanajuato
This is more of a sauce than a salsa but it is excellent with grilled meat and chicken.



6 chillies

3 large tomatoes

1 coarsely chopped onion

6 cloves of garlic, minced

Quarter of a cup vegetable oil

Quarter of a cup chopped fresh cilantro

3 tablespoons sugar

Juice of 2 limes

Half a teaspoon fresh coarse ground black pepper

Salt to taste



Put all the ingredients in the blender and whirl until smooth. If it is lumpy, run the mixture through a sieve. Put the mixture into a heavy pot on the stove and add half a cup of water. Whisk over a high heat until the mixture comes to the boil. Reduce the heat immediately and continue whisking periodically for about 10 m9nutes or until it is thick. Keep refrigerated.



Hotazel Hotdog and hamburger sauce

This style of hot sauce, widely used in the West Indies, is basically habanero peppers, fruit and yellow mustard with a few other ingredients thrown in. Use this recipe as a guideline.



12 fresh habanero chillies, roughly chopped

1 ripe mango – peel, pit and mash

1 cup cheap yellow prepared mustard

Quarter of a cup brown sugar

Quarter of a cup white vinegar

1 tablespoon prepared curry powder

1 teaspoon to 1 tablespoon ground cumin, depending on taste

1 tablespoon chilli powder or cayenne pepper

Salt and freshly ground black pepper to taste.



Blend in a food processor to a puree. Bottle and let it stand for at least a week before using. Keep refrigerated.

Answer 5

Slit green chillies in the centre only on one side like a pocket, stuff it with 1/4 tsp of a mixture (of turmeric and salt of the same propotion) then saute the stuffed chillies in a little oil and marinate it in 1/4 bottle of either white vinegar or Goa vinegar mixed with sugar (in propotion of 1/2 the amount of vinegar used) keep it refrigerated.

Answer 6

1 to 1½ lb. fresh chili peppers
¼ cup salt
1 to 2 heads garlic, peeled and separated into cloves
1 lb. baby carrots
White vinegar

Sterilize pickling jars and set aside. Wash chili peppers and carrots well. Puncture each pepper to prevent collapse. Bring vinegar to a boil and add carrots. Reduce heat and simmer for 5 minutes. Add chilies, garlic and salt. Simmer 5 minutes for crisp peppers, 10 minutes for soft peppers. Transfer vegetables to sterilized jars with a sterilized slotted spoon, leaving about ½ inch at the top. Top off with still simmering vinegar mixture. Place lids on the jars, but do not seal. Allow to cool for 1 hour. Tighten lids and refrigerate.



500g (1 lb) Cayenne peppers
2 tablespoons salt
1/4 teaspoon allspice
1/4 teaspoon celery seeds
1/2 teaspoon mustard seeds
3 cloves of garlic cut in halves
900ml (1 1/2 pints) vinegar (garlic vinegar if available)
1 tablespoon granulated sugar
8 peppercorns

Wash the peppers and place into hot sterilised jars. Mix the allspice with the celery and mustard seeds. Pack into the jars. Add the garlic. Place the vinegar, sugar and peppercorns into pan and bring to the boil. Pour over the peppers and seal the jars. Makes about 1.5kg (3 lb

Answer 7

try drying them. When I pick mine I leave some of the stem on. I sew threw the stem with string. I hang them up till they are good and dried then I put them in vacuumed sealed jars or I freeze them.

Answer 8

Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used.

Chiles Jalapenos En Escabeche
5 lb. tomatoes
2 lb. chile peppers
1 lb. onions
1 cup vinegar (5% acidity)
3 tsp. salt
1/2 tsp. pepper
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; and simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace. Adjust lids and process. YIELD: 6 to 8 pints

RECOMMENDED PROCESS TIMES FOR CHILI SALSA IN A BOILING-WATER CANNER
Pints: Process Times at Altitudes of
15 min 0 - 1000 ft
20 min 1001 - 6000 ft
25 min 6001 - 8000 ft

Dean's Pickled Jalapenos
20 fresh jalapeno chiles
1 large clove garlic, peeled
1 bay leaf
2 or 3 sprigs fresh basil or oregano (opal basil is prettiest)
1 3/4 to 3 cups distilled vinegar
Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add basil or oregano sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and top off jar with vinegar to within 1/2 inch of the top. Wipe rim, seal, and immerse jar 15 minutes in a boiling water bath. Let rest for a few days to blend flavors before opening jars and serving. Refrigerate after opening. Makes 1 quart.

CANNING RECIPES
http://www.pepperfool.com/recipes/canned_idx.html
CANNING CHILI SALSA
http://www.cooks.com/rec/view/0,1766,131176-244194,00.html
CANNING RECIPE: Green Pepper Jelly
http://lesleycooks.tripod.com/canning/greenpepperjelly.htm
CANNING RECIPE: Hot Pepper Jelly
http://lesleycooks.tripod.com/canning/hotpepperjelly.htm
To Dry Your Own Chile peppers
Tie the stems onto a sturdy piece of twine, placing chilies close together and making the strand as long as you wish. Hang in dry area with the air circulating freely around the strand. In several weeks, chilies lose their brilliant hue, changing to a deep, glistening red; they will feel smooth and dry.
http://www.texmextogo.com/chilipeppersfacts.htm
http://www.driedflowersdirect.com/dried-flowers/chili.htm

Answer 9

depends what you want to use them for what i do is cut them up or chop them in the food processor then put them in an ice cube tray and freeze them pop them out when frozen and put in a plastic box with air tight lid and keep them in the freezer till i need them they keep for months this way when i need to use them take them out and put them into what i am making and the liquid in the dish thaws them out good luck xXx

Answer 10

cider vinegar is good although it does discolour them or try using
distilled white vinegar i hope thats useful

Answer 11

Here is a great chile site : http://www.fiery-foods.com/

Everything you wanted to know about chiles and more on that site.