Hi All,
This year, for the first time in almost 2 decades, I decided to grow some chilli's, mainly due to the fact that my partner picked up a packet of seeds at a local garden centre ;-). The variety was just shown as 'Super Chilli' and when the seedlings were potted up I gave lots away and just kept 4 plants, 3 of which were put on a south-facing windowsill (indoors) and 1 was left out on a south-facing patio.
I was not surprised to find the indoor plants developed quicker and ripened their fruits earlier. What I was surprised about was the number of chilli's the 3 indoor plants have produced so far, literally hundreds of chilli's so far. We've had a few very nice chilli con carne's but I want to preserve some for use in the winter, when a nice spicy meal will be 'just the ticket' on a cold dark evening.
I initially thought I might be able to make them into a paste and keep this in a jar in the fridge, or else chop them up fine and store them in oil.
My google searches have unearthed recommendations that drying or pickling are the best methods. I was wondering if anyone on here had preserved chilli's and if so, how did you get on, and what advice would you give.
Ta in advance and have a good week-end.
This year, for the first time in almost 2 decades, I decided to grow some chilli's, mainly due to the fact that my partner picked up a packet of seeds at a local garden centre ;-). The variety was just shown as 'Super Chilli' and when the seedlings were potted up I gave lots away and just kept 4 plants, 3 of which were put on a south-facing windowsill (indoors) and 1 was left out on a south-facing patio.
I was not surprised to find the indoor plants developed quicker and ripened their fruits earlier. What I was surprised about was the number of chilli's the 3 indoor plants have produced so far, literally hundreds of chilli's so far. We've had a few very nice chilli con carne's but I want to preserve some for use in the winter, when a nice spicy meal will be 'just the ticket' on a cold dark evening.
I initially thought I might be able to make them into a paste and keep this in a jar in the fridge, or else chop them up fine and store them in oil.
My google searches have unearthed recommendations that drying or pickling are the best methods. I was wondering if anyone on here had preserved chilli's and if so, how did you get on, and what advice would you give.
Ta in advance and have a good week-end.