Many of us enjoy various activities in our spare time, and in recent years, many of us have taken up new food-related hobbies. These pickled and fermented peppers are delicious, especially if you’ve grown peppers before or just like spicy foods. They are fantastic for producing fermented chilli sauce and other uses for preserved chilies. Fermentation does more than just add some additional zing to the flavour; it also aids in the growth of beneficial bacteria and preserves most of the vitamins. Pickling not only preserves the chilies but also enhances their flavour and tames their spice a little.
PICKLED AND FERMENTED CHILLIES SUGGESTIONS
Keep an eye out for the sweet green pepper, jalapeno, Serrano, and Greek chilies; they are some of the most popular pickling peppers. In the same vein, habanero peppers are fantastic. Just remember to sterilise any jars you’ll be using by boiling them in a big pot of hot water and then drying them upside down on a drying rack in your sink. You can use them in salads, and the spicy sauce is fantastic on seafood, nachos, and just about anything else you can think of.
These pickled and fermented chilli recipes are perfect for adding some spice to your salad or as a tasty garnish to your meals.
PICKLED AND FERMENTED CHILLIES
Course: Condiments
Cuisine: Global
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 0 minutes
INGREDIENTS
- For pickling chillies
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chillies of choice
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½ cup vinegar
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½ cup olive oil
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1 tsp salt
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1 tsp brown sugar
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1 bay leaf
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1 clean mason jar
- For the fermented chillies
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chillies of choice
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2 cups water
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2 tbsp. salt
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1 clean mason jar
- For the fermented chillie sauce
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drained, brined chilies
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4 cloves garlic, crushed
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½ cup olive oil
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½ cup white vinegar
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3 tbsp. reserved brine
METHOD
- Pickled chillies
- Remove the tops and finely dice your chilies.
- Place them in the clean jar with the bay leaf.
- In a bowl mix the vinegar, olive oil, salt and brown sugar.
- Pour the mixture over your chilies until the jar is completely full to the top.
- Place the lid on tightly and store in the fridge. They will be ready for use in 10-14 days.
- Fermented chillies
- Take the tops off the chilies and slice them in half.
- For a hot sauce leave the pips in. Alternately, remove them for something a little milder.
- Mix the salt into your water until it is completely dissolved.
- Place the chillies in a jar and cover completely with the brine solution.
- Store for two weeks, no refrigeration is needed.
- Fermented chillie sauce
- Fry off your garlic in the olive oil until it’s lightly browned but not burned.
- Strain out the garlic and reserve the oil.
- In a blender combine the peppers, garlic, brine and vinegar.
- Blend until smooth.
- While still blending slowly stream in the oil until it reaches a consistency you like.
- Adjust the flavor with salt and pepper.
- Store in the fridge in a sealed jar or bottle, it should last quite long. A great way to use this is to make hot chicken wings.
»PICKLED AND FERMENTED CHILLIES«