africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (346) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (591) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Wednesday, October 16, 2013

Fermented Chile Pickle


Chilies in salt. Specifically 1/2 lb chilies in each jar mixed with 1T salt in each jar and a brine of 1T salt + 1 pint water in a ziploc bag in each jar. It goes for 3 weeks. Green jar = jalapeno, serrano, green cayenne, underripe orange chile (i forget). Red jar = pimiento, anaheim, cayenne, fresno, cherry bomb, orange.
purty-ish pimientos
final product

Recipe from the Joy of Pickling by Linda Ziedrich
ferment chilies for 3 weeks
1/4 c brown mustard seeds, ground
1" piece ginger, minced
1t turmeric
3T lime juice
2T mustard oil

drain chilies, mix in the rest. simple. pretty good.

keeps atleast a year in the fridge

No comments:

Post a Comment