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Pickled chillies?
g'day jim,
pickling using good cider vinegar but as has been said alters the flavour by adding tha vinegar taste. you could chop them up with white pulp seed in or out depending on waht heat range you like, and freeze them in usable quanitites for cooking, that is when yo are cooking you take out a pak' and add it without defrosting it. they can be dried. our prefferd method was to chop them up bring them to simmer for a while then pour into sterile warm jars and lid them kept in the fridge they last a long time that way, we just threw out the last little bit in a big jar that has been going for about years. again whatever method you use if you don't want them too hot remove the pulp and/or seeds, the pulp is the hottest part, followed by the seed and the flesh is the least of the heat. you always end up with more chillies than you can poke a stick at, so maybe search online for recipes for making sauces etc.,. you may then be able to give some away not many want chillies just for chillies sake. On Fri, 23 Feb 2007 21:26:03 GMT, "SG1" wrote: snipped With peace and brightest of blessings, len -- "Be Content With What You Have And May You Find Serenity and Tranquillity In A World That You May Not Understand." http://www.lensgarden.com.au/ |
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