Keeping chillies

[Martin G]

I have more than I can immediately use right now and they are outside I'm tempted to collect them all before any very cold weather finishes them off. Can I hang them on a thread like I've seen here and there in kitchens on TV cooking programmes, anyone done that and made it work?

[judimac]

Sorry this is late in the day (but I only just found this forum) I have chillies strung up in the kitchen and the rest I freeze, but depending on how hot you like your food, it's easier to de-seed before you freeze and I cut off the stalk and green bit. You can also chop them up before you freeze the or you can chop and freeze in an icecube tray . They pickle well in vinegar but I haven't tried that. Or there's always chilli jam or chilli sauce. You can never have enough chillis!

winter 08 008.jpg

[Martin G]

I did string them up Judimac as you suggested and have not long used the last of them the last few were very dry and crispy but still just as hot. I will miss having my own chillies looks like I will have to go back to packet flakes.

[cherrybomb]

Sorry to resurect old threads, but being new on here I thought I would mention that the best way I have found to preserve Chilli's is to dehydrate them.

I made my own dehydrator years ago predominantly for making beef jerky, but it works a treat for chilli's aswell.

[dotcommon]

i like to freeze them, it seems to retain more of the flavour than drying them i think. but it depends on how much freezer space you have. also depends on the type of chilli - birdseyes dry quite well whereas fleshier chillies like scotch bonnets are rally difficult to dry, they seem to rot off too quickly.

[Katiekins]

We've had best success from drying in an airing cupboard even with Habs and the other more fleshy varieties.

Use a needle & sewing thread to thread thriough the stakls, with a small knit around each to keep them seperate then a few weeks later VOILA!!

[tigerella]

I just ate a couple of those insipidly pale looking mild chillis from my brothers kebab. Does anyone know what they are preserved in because I prefer them like that.

[Katiekins]

Pickled in a vinegar/brine mixture, I'd imagine.

[golden14]

i agree with Cherrybomb, the best way seems to be to dry them out, not only do they last longer but I have found the "hot" taste to be much hotter with those I have dried out (Sunny windowsill on newspaper works for me)