{"id":20792,"date":"2019-10-06T20:30:14","date_gmt":"2019-10-06T18:30:14","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=20792"},"modified":"2019-10-06T20:30:14","modified_gmt":"2019-10-06T18:30:14","slug":"what-to-do-with-big-amounts-of-chilli-peppers","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=20792","title":{"rendered":"What to do with big amounts of chilli peppers?"},"content":{"rendered":"\n
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A surprising variety called black olive, which starts black and ends up red when ripe<\/figcaption><\/figure><\/div>\n\n\n\n

It’s still relatively warm here, the sun is shining almost every day, market stalls still sell hot and sweet peppers and my balcony chillies still keep on yielding new fruits. I’ve been adding them gradually to different dishes, but the recent weeks’ harvest was surprisingly big and I still have about 1\/2 kg of ripening peppers to pick, so my mind is set on preserving. <\/p>\n\n\n\n

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Aji lemon, or lemon drop, an amazingly fragrant very hot variety from Peru<\/figcaption><\/figure><\/div>\n\n\n\n

Obviously, I could dry or freeze all the chillies (and I do this with some of them), but preserving them in pickles, sauces and jellies is much more creative and rewarding. Whether your are one of those lucky real garden owners with a huge harvest of ripe chillies or a chilli enthusiast back from a farmers’ market shopping spree or a tiny space gardener, like me, here are some ideas you might find useful:<\/p>\n\n\n\n

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Indian Fridge Pickles<\/figcaption><\/figure><\/div>\n\n\n\n
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Quick Chilli Pickles in Reused Olive Brine<\/figcaption><\/figure><\/div>\n\n\n\n
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Vinegar-Pickled Chillies<\/figcaption><\/figure><\/div>\n\n\n\n
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Peperoncini sott’olio (Fresh Chillies with garlic and Oil)<\/figcaption><\/figure><\/div>\n\n\n\n
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Chilli Jelly<\/figcaption><\/figure><\/div>\n\n\n\n
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Pineapple and Chilli Jelly<\/figcaption><\/figure><\/div>\n\n\n\n
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Hunan Salt-Pickled Chillies\/Er\u00f6s Pista<\/figcaption><\/figure><\/div>\n\n\n\n
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Raimu Koshou (Chilli and Lime Zest Paste)<\/figcaption><\/figure><\/div>\n\n\n\n
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It’s still relatively warm here, the sun is shining almost every day, market stalls still sell hot and sweet peppers and my balcony chillies still…<\/p>\n","protected":false},"author":1,"featured_media":20800,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20792"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20792"}],"version-history":[{"count":25,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20792\/revisions"}],"predecessor-version":[{"id":20821,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20792\/revisions\/20821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/20800"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}