Friday, 15 August 2014

Red Hot Chilli Peppers

If you are lucky enough to grow your own, then preserving your produce is always a good idea.

So here is a little tip (partly taken from Jamie Oliver) for your chilli's.

Take the smaller chilli's, score a line down the centre from tip to bottom, and gently scrape out the seeds, if using fingers do not then put fingers anywhere near your eyes or face, if you do you will end up like this!  Not an attractive look.

Put little chilli's in a bowl and pour boiling water on and leave for 5 mins.  Drain - and the remaining seeds should be gone.  Ta dah!!

Meanwhile sterilise your jar, I just pour boiling water in and leave for a while.......wipe clean and put the following in a normal sized mason jar (or bigger sized jam jar).

1. Approx 5-6 black peppercorns
2. 2 teaspoons of salt (I used normal)
3.  Stuff the chilli's into the jar (tightly pack them in)


Empty approx 3/4 or a pint of white wine vinegar into a saucepan, and  4-5 (depends on size of jar) dessert spoons of castor sugar, heat the pan (do not boil) until the sugar dissolves, pour mixture into jar right to the top and wait for it to cool before closing the lid.  Put in fridge for about 3-4 weeks - then EAT!!

For the the bigger chillies I just topped and tailed them, sliced them, and froze them.  Easy peasy.

This I may add is an experiment and it has not been tested, just so you know :)

Enjoy the weekend luverlies xxx


  1. Ooh home grown - clever girl. Must admit we are now on second jar of blackberry jam and it is so so much better than shop stuff - not that you can get blackberry jam only bramble jelly

  2. I love the brilliant colours! To sucky for peppers sadly :(
    But I love to look at them and dream! Warmer climate, salsa music! Sand! Antonio B!
    Okay, back to reality! Thk U for the dream! xoxoDebi

  3. Those chillies look beautiful! And what a great idea! x


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