Ronja

Guess what! I harvested another 400g of gorgeous habanero chillies today. I put them in the oven at 60° for 10 hours to dry them out. I'd already pickled the first batch (also 400g) in oil, and they were so good!

I'd absolutely love to hear any great ideas or recipes on how to make a large quantity of chillies keepable.

#habeneros #chilli #chili #chillies #chilipeppers #chilisaison #harvest #haltbarmachen #conserveren #preserving
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Sep 1, 2024 at 2:26pmWeb
Show threadRonjaSep 1, 2024

@olap @plants @gardening @homegrownfood
@Brad_Rosenheim
@BarbChamberlain
@LJ @plants
@Zjaan

Dear lovely people,
I can't thank you all enough for your tips!

I'm really looking forward to checking them out over the next few days and I'm sure I'll be trying one of the methods or recipes you mentioned for the next batch of chillies.

I've got 54 chilli plants, so there's plenty more to harvest! The 54 plants weren't planned, but I guess that's beginner's luck :)

Show threadLJSep 1, 2024
@RonjaBiernat @plants @gardening @homegrownfood drying, as you are doing, is probably the most space efficient way. You could also try lactofermenting, but they will need to be in cold storage.
Show threadBarbChamberlainSep 1, 2024
@RonjaBiernat @plants @gardening @homegrownfood The site ChiliPepperMadness.com has tons of information and recipes. Last year I made a jar of fermented Fresnos that lasted a long time. It knocked some of the heat out of them, which was good given my family's heat tolerance.
Show threadBrad RosenheimSep 1, 2024
@RonjaBiernat @plants @gardening @homegrownfood You can certainly ferment some in a sauce. Try mixing with mango or something else sweet and complimentary to temper the heat.
Show threadOlapSep 1, 2024
@RonjaBiernat @plants @gardening @homegrownfood i made chili salt with some once, dried them in sea salt flakes, then blitzed it all up. Great on chips