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| PICKLING CHILI |
PICKLING GREEN BIRD CHILI RECIPE
PICKLING PEPPER CHILI RECIPE
PICKLING PEPPER CHILI RECIPE
Ingredients:
1/2 cup pickling salt (not table salt)
1 1/2 cup mineral water
1 cup green bird chili– wash and clean
Bring to boil ½ cup pickling salt with mineral water.
Put chili inside a clay pot and pour over the above brine solution. Leave overnight. Next day remove chili from brine and rinse over running water.
Storage jar
Use an airtight jar. Sterilize the jar with hot water and salt. Do not use jars with metal caps, the flavor will be spoilt because of the vinegar content.
Put chili and shallots inside the jar. Leave aside
Other pickling ingredients
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| BIRD CHILI (RED) |
10 pieces peeled small size shallots
1 cup water
1 cup malt vinegar
1 tablespoon pickling salt
½ teaspoon sugar
Boil up 1 cup water with vinegar, salt and sugar. Once boiled, put off fire and leave to cool. When cooled, pour onto chili and shallots jar
The chili must be completely submerged under water, with no bubbles.
Use a clay pot for serving.
Chili is a natural antibiotic
The white stem-like inside the chili contains capsaicin and is vey beneficial for health
Capsaicin in chili produces the hot and sharp taste on the tongue “taste cells”.
To overcome excessive capsaicin taste:
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| PICKLING CHILI WITH SHALLOTS |
The white stem-like inside the chili contains capsaicin and is vey beneficial for health
Capsaicin in chili produces the hot and sharp taste on the tongue “taste cells”.
To overcome excessive capsaicin taste:
Chew foods containing casein. eg. powdered milk, rice, and bread. Casein dissolves capsaicin
Oil also dissolves capsaicin.
Cooking Varieties suggest you dab sugar on the hot/ burning hot spot, especially on the tongue. In just a few seconds the feeling will certainly go away..
Oil also dissolves capsaicin.
Cooking Varieties suggest you dab sugar on the hot/ burning hot spot, especially on the tongue. In just a few seconds the feeling will certainly go away..
Can we use same method for the larger sliced green chillies? A must for me to go with fried kueteow or meeboon..esp when thy're stll crunchy!
ReplyDeletethanks where2 for your comment.. sure, large chili (green or red) is pickled the same way.
ReplyDeletei do have a friend who just pickle her chili in a clay pot and store them in the fridge.
She makes a small portion that can last for 2 weeks, so doesnt need long storage..this is a good idea, chili's still crispy and furthermore we have abundant suplly all year round.
will the chili still retains the spicyness (pedas)..?
ReplyDeletealfandi, the tickling hot spicy taste will tone down a bit and if you pickle for a longer period, it will tone down a lot, the taste will be more to sweet than spicy..
ReplyDeleteYour blog is absolutely fascinating! We have pickled chili Romania too; do you eat them alone or as a side dish?
ReplyDeleteHi Wan
ReplyDeleteThanks for visiting my blog. You have such fascinating recipes. I especially loved this one and will surely try it soon.
Anisha Kuruvilla
Very useful recipe!
ReplyDelete-
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