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Posted: Wed Aug 23, 2017 11:46 am
My first Cayennes, how do you guys preserve yours, Dried, frozen?
Posted: Wed Aug 23, 2017 12:25 pm
I pickle mine, sliced. then they are ready to use like fresh whenever you need them.
Posted: Wed Aug 23, 2017 5:12 pm
I store all our ripe ones whole in the freezer u til we have enough to cook them down into a paste. This is then stored in a jar in the fridge where it keeps for months, and we can just use a teaspoonful or whatever is needed i recipes without the hassle chopping them up and worrying about accidentally rubbing fingers in eyes., etc.
They do store perfectly whole in bags in the freezer.
Posted: Wed Aug 23, 2017 7:28 pm
I grow chillies every year, just for the fun of it, but we never eat them. They are all passed to one of our neighbours in exchange for a big box of their apples!
Posted: Wed Aug 23, 2017 11:09 pm
Freeze whole, cut up still frozen, no danger.
Posted: Thu Aug 24, 2017 8:44 am
When you pickle is it just a a case of putting them in pickling vineger once sliced?
Posted: Thu Aug 24, 2017 10:31 am
Hi Colin, not quite....I soak them in brine for about 30mins-hour (already sliced) then warm some vinegar with a bit of sugar, and i add mustard seeds too. Heat jars in the oven at 100 for 30 mins, then while still warm, stuff chillies in jars and cover with the warm vinegar. I have found they keep for at least a year like this.
Posted: Thu Aug 24, 2017 4:38 pm
Thanks Retropants. This is the first year I have surplace so will be first time pickling them.
Posted: Mon Aug 28, 2017 2:55 pm
I have grown Jalapeno chillies for the first time this year. I don't use them but intend to put most of them on our allotment Michalmas stall when they are red. But a neighbour always preserves them in olive oil. He makes a small hole in the top and drizzles in the oil then packs them into a jars and covers with more oil. The oil takes the flavour and can be used as well. I only have his word for it.
Posted: Sat Sep 02, 2017 10:10 am
I grew chillies by mistake this year (they were plants labelled "sweet pepper"!) but I've made good use of them - the chef at the local pub takes them and I get a few pints of Dark Star bitter in exchange. Oh, I do love barter.
Posted: Sat Sep 02, 2017 8:48 pm
I left the flap up on the plastic greenhouse the other night, in the morning my jalapenos were black I thought they had had it. A couple of days later they are turning red, what a relief.