What is a simple but effective way to pickle chili peppers?

Question

I have:

Kilner Jars

Sterilising tablets

Ready spiced pickling vinegar

Lots of chilis, different shapes and sizes

My aim is something along the lines of:

http://www.all-creatures.org/recipes/images/jalapeno-slpick.jpg

...with as little messing about as possible.

I've read so many different notes on doing this that I'm just confused.

I'm pretty sure the jars need sterilising but then...

1. Do I need to do anything to the chilis before chopping them up? (eg. slapping a load of salt on 'em, pouring a kettle full of boiling water over 'em, "blanching them" whatever that is etc)?

2. Do I need to do anything with the chilis after chopping them up? (eg. see above)

3. Is ready spiced pickling vinegar ok for chilis or do I need to try something more briny (I notice the liquid in supermarket pickled chilis tastes like mild salty vinegar rather than yr pure pickling vinegar)?

4. If I need to coat them in salt at some stage, will table salt do or must it be "pickling salt"? And how long do I leave them covered in it?

5. If this salting is to remove water, doesn't "rinsing it off with cold water" as I've seen suggested put water back in again? If I end up soaking them in brine overnight, as suggested in one placed, do I rinse it off with cold/hot/boiling water or just drain it off then plonk them straight into the kilner jar?

Thanks in advance for any help or suggestions.

DJ

Answer 1

Pickling Chili Peppers



Chile peppers are usually preserved in salt and vinegar. Adding sugar or honey produces a more mellow tasting pickle. Adding spices gives additional flavour.

Salt: Used to extract moisture from some vegetables, which would otherwise dilute the vinegar and cause the pickle to ferment, and the vegetables to toughen. Use cooking salt rather than table salt; the latter contains a higher iodine content which can discolor the vegetables (it makes them darker).

Vinegar: Use bottled vinegar's (malt, distilled, wine, cider, spiced etc); draught vinegar's are not strong enough. White distilled or cider vinegar's of 5 percent acidity (50 grain) are recommended. Use cold vinegar for crisp vegetables and boiling vinegar for softer ones. The vinegar should cover the vegetables by at least an inch (2.5cm). For a home-made spiced vinegar, boil 1oz (25g) of mixed pickling spice in 1 pint (600ml) of vinegar for 5 minutes. Strain when cold.

Spices: Use whole spices, powdered ones will make the vinegar cloudy. Mixed pickling spice consists of equal amounts of stick cinnamon, allspice berries, cloves, mace and peppercorns. Extras can include root ginger, celery seeds etc.

Pre-cooking: Some recipes require the chile peppers to be blanched before pickling, some don't.

Pans: Use unchipped enamel, aluminum or stainless steel pans. Copper, brass and iron pans will react with the vinegar, giving an off taste.

Sealing: Jars must be sterilized and well sealed. Metal lids will corrode on contact with the vinegar. Kilner jars are recommended.

Maturing: A minimum of 2 to 4 weeks maturing time is recommended. Crisp pickles will tend to soften after about 3 months.

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Garlic Pickled Chile Peppers

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 sterilized 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 2

I dont know how I just know they boil them till lids seal.....