This recipe for approximately 1 kilogram of chillies works well with most chillies. Thick fleshed chillies do best.
Ingredients:
Sterilised jars
Brine
Pickling solution
Chillies
Preparation:
Wash jars in hot soapy water then rinse in hot water. Alternately wash in dishwasher. Place jars on shelves in oven at 120 degrees Celsius for 30 minutes to sterilise.
Brine:
3 cups water
1 cup pickling salt
Place chillies in a bowl. Combine the salt and water and cover the chillies with the brine. Place a plate on the chillies to keep them submerged in the brine. Soak the chillies overnight to crisp them. Drain, rinse well and dry.
Pickling Solution:
3 cups water
3 cups white vinegar
3 teaspoons pickling salt
In a pan combine ingredients. Bring to the boil. Leave to cool slightly
Method:
While the pickling solution is cooling, poke 3 small holes in the top of each chilli with a skewer. Pack the chillies tightly in the sterilised jars leaving 1 cm headroom. Pour pickling solution over the chillies leaving no head room. Remove any trapped air bubbles. Store for 4-6 weeks in a cool dark place before consumption.
I will blend one of the reds when they are ready to makes a sauce.
Ok So on the Easter weekend I harvested about 1.2kg of Chilies.
I liked this vid https://www.youtube.com/watch?v=fNbl1gvyCEI
and decided to go with a sauce along these lines.
Into the blender went a mix of Jalapenos ,Sweet ,Habaneros, Rainbows,Cayenne and some unknowns then blended them up.
I weighed the blended chilli and then added about of 2percent of that of salt to them mash. Then I poured in some juice out of some Kimchee that has been in my fridge for a month or so to get the lacto started. Anyway two and a bit weeks later and the chili mash smells very nice. I have just been stirring the chilli mash every other day to stop the top from drying out. Anyway thought Id post a pic with one of my brews next to it.
This recipe for approximately 1 kilogram of chillies works well with most chillies. Thick fleshed chillies do best.
Ingredients:
Sterilised jars
Brine
Pickling solution
Chillies
Preparation:
Wash jars in hot soapy water then rinse in hot water. Alternately wash in dishwasher. Place jars on shelves in oven at 120 degrees Celsius for 30 minutes to sterilise.
Brine:
3 cups water
1 cup pickling salt
Place chillies in a bowl. Combine the salt and water and cover the chillies with the brine. Place a plate on the chillies to keep them submerged in the brine. Soak the chillies overnight to crisp them. Drain, rinse well and dry.
Pickling Solution:
3 cups water
3 cups white vinegar
3 teaspoons pickling salt
In a pan combine ingredients. Bring to the boil. Leave to cool slightly
Method:
While the pickling solution is cooling, poke 3 small holes in the top of each chilli with a skewer. Pack the chillies tightly in the sterilised jars leaving 1 cm headroom. Pour pickling solution over the chillies leaving no head room. Remove any trapped air bubbles. Store for 4-6 weeks in a cool dark place before consumption.
I will blend one of the reds when they are ready to makes a sauce.
This turned out real well
The pickles are firm and taste excellent.
Food and Fish
Beer was made up of
pale malt
pilsner malt
wheat malt
crystal malt
hopped with Cascade and Amarillo during the boil
fermented at 18c
dry hopped with Mosaic
Grillnoob wrote:I will post more pics when I blend the chilli mash with vinegar and bottle
That would be great. I've been getting more into chillies and these posts are very helpful for me. I made some chilli/garlic oil (which I haven't tried yet) and dried the rest of my crop for the first time ever. Fermenting is next
So after a month or so of fermenting the sauce I couldn't wait any longer and decided to bottle it. I had pics of grinding the mash through the pepper mill but I corrupted my micro sd on my phone and lost a lot of pictures . I only have the one of the sauce as it went into the weird collection of bottles I had handy. So apologies. Anyway the other 2 pics are for a bit of a comparison of my sauce alongside Tabasco. I used white wine vinegar at a ratio of 2:1 chilli to vinegar,maybe next time I will go 60%chilii to 40% vinegar and maybe experiment with different vinegars ie white,apple or sushi.
I am very happily splashing it on everything at the moment.
Thanks UG
The Tabasco is different because its been been fermented in oak for a 3 years (TV show said that).And the mash is milled differently or finer so less chunks.
Really liking the flavour of mine as its sweeter and sharper
Looks good
I just put birds-eyes in vinegar to cover and salt and leave them in the fridge
wait a few months
The vinegar and the chillies are excellent
Not worth buying Tabasco with real money when you try it.
