3 simple tips on how to preserve chili peppers Horst's allotment garden
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#Chili #Preserving #Harvesting Chilies as a spice need to be dosed in order to avoid being too spicy. You can preserve them to extend their shelf life. In this video I show you three ways to ensure that you can enjoy your chilies for as long as possible and that they retain their intense flavor! 1. Drying (TC: 01:24) Chilies can be easily strung using a thick needle and a strong thread or a thin string. To ensure that nothing rots, I only use flawless fruit. The strung chilies are dried - in a warm, airy place - for about 3 weeks. Thin-fleshed ones dry faster than thick-fleshed ones because they contain less moisture. Another easy way to dry chilies is to cut them into pieces. It is best to do this outside or by an open window, because the spicy fumes irritate the eyes and mucous membranes. This is quite easy with kitchen scissors, then spread them out on baking paper and leave to dry in a warm room. If well dried, the chilies will keep for many years. Tip: I put a few seeds aside as seeds for next year! 2. Pickling in vinegar (TC: 05:57) Place overnight in brine made from 1 liter of water and 250 grams of salt and weigh them down - this will help the vinegar (at least 5%) to absorb better into the fruit later. Rinse, dab dry and cut into rings and place in a glass. Whole fruits need to be pierced so that the liquid can get inside. Simmer equal parts water and vinegar with sugar and salt and leave to cool. Then add garlic and ginger to the chilies and pour the liquid over them. Store tightly closed in the refrigerator. They can be enjoyed after 3 days. 3. Pickling in oil (TC: 10:23) Boil the chilies in the liquid made from water and vinegar for five minutes to kill bacteria and germs. Drain the liquid and place the fruit in a glass. Fill with olive oil and press down so that the air can escape. Leave the chili oil to rest in the fridge for a few days. As there is always a risk that the oil will go rancid, only make small amounts. By boiling the chilies in vinegar, this oil will keep for about a year.
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