My chilli plant is still producing massive quantities of chillis, even though it is almost mid-winter. I love the plant so much that I have even saved seeds in case it ever dies. I’m going to cover the whole bed with vege netting to try to keep it growing through the rest of Winter.
Today I put frames at either end of the bed and tied strings between them to hold up the plant. In the process I broke off a few branches. I picked these chillis, most of them were green, so I had to come up with something to do with them.
I was going to try drying them, but my son suggested pickling so tonight I pickled a jar full. We will need to eat cook some noodles and steam boats and work out how to eat them.
Pickled Green Chillis
- Bunch of green chillis
- Enough rice wine vinegar to cover the chillis when chopped and in a jar, more vinegar can be added to top up the jar if necessary.
- 1 tsp salt
- 1 tbs sugar
Slice the chillis, depending on the type and size, into edible sized pieces. Remove whatever seeds are possible.
I sliced the chillis, wearing gloves, (last time I handled chillis for a while my hands burnt for hours afterwards) and put them in a bowl and covered them with boiling water for about 10 seconds and drained in a colander, then when they had cooled enough to handle I squeezed them a bit and ran cold water over them. This released a lot of the seeds.
Boil the vinegar, salt and sugar and leave to cool a little. Put the chillis into a sterilised jar and cover with the hot vinegar mixture. Put into the refrigerator when cooled. They can be used the next day, but should keep for a month or more.