Це відео не доступне.
Перепрошуємо.
Chillies in Oil - How I SAFELY Preserve Hot Chilli Peppers to Use Later
Вставка
- Опубліковано 30 вер 2021
- This is the safest method I know of preserving chillies in oil. This way, when they are acidified, I am sure of at least 2 months in the jar!
▶--------SPICES on the WEB---------◀
Many of my viewers have asked about the packs of herbs and spices I use in my videos.
I use a supplier called “Spices on the Web” and they have most generously offered to apply a 20% discount to your total basket.
Simply add the code “DIGWELL20” to your order from spicesontheweb... for the discount to apply.
DISCLAIMER:
This is how I do it and it works for me - no rushes to the loo in the last 3 years of doing this. Beware of recipes that do not include the vinegar & salt step!
Preserved Chillies in Oil
INGREDIENTS
200g of chillies (I used a mix of warm and hot!)
30g cooking salt. Do not use table salt!
375ml white vinegar (5% acidity minimum)
Extra virgin olive oil to fill the jars
INSTRUCTIONS
I recommend that you wear food-safe gloves when handling the chillies. Avoid touching your face, eyes, or privates as the active ingredient, capsaicin, can irritate the skin and cause burning. TRUST ME, I KNOW!!
Wash and dry the chillies.
Remove the stalks and finely slice the chillies, seeds included.
In a glass, plastic, stainless steel or ceramic bowl prepare the vinegar and salt liquor. Add the 2 ingredients to the bowl and mix well.
When the salt has dissolved, add the chillies and their seeds and stir well.
Ensure that they are covered with the liquor.
Cover the bowl with cling film or equivalent and set them aside in their vinegar and salt bath for a minimum of 24 hours.
Stir once or twice during this time. This process removes some of their moisture, increases acidity and assists with the preservation.
Drain and strain the chillies in a fine sieve.
Spoon the chillies into the sterilised jars and cover completely with olive oil.
Give the jars a wiggle jiggle & prod and top up the oil as needed.
Store the chillies in a cool, dark place.
The chillies will last for about 2-3 months, but are best consumed within the first 2 as they soften in texture the longer they sit in the oil.
SAFETY PRECAUTIONS:
To prevent bacteria and the growth of botulism in vegetables, herbs or spices which are packed in oil they MUST NOT HAVE a pH greater than 4.6. This can be achieved only by adding acid to the vegetable material.
For this reason, soak the sliced chillies in vinegar and salt for a minimum of 24 hours prior to jarring in oil to increase their acidity.
The jar in which the chillies are stored MUST be sterilised.
----------------
Cooking items used in this video:
Bamboo Chopping Board: amzn.to/2RDX7Gx
Pyrex Glass Jug Set: amzn.to/3emBXJq
Sabatier Cooks Knife: amzn.to/3ikcY9p
45ml Hexagonal Jam Jar with Gold Lid: amzn.to/3l2KtjT
“Digwell Greenfingers” is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees (at no cost to yourself) by advertising and linking to Amazon.co.uk.
-------------------------
#ddu #chilliesinoil #chillies #preservechillies #easychillies
Chillies in Oil - How I Safely Preserve Hot Chilli Peppers to Use Later
This is exactly what I was looking for, thanks for sharing!
Unsure if someone else has mentioned this earlier, but as a chef I'd like to offer that 30g of salt is 30g of salt, no matter the coarseness. Measured by volume, finer salt IS always saltier because of its higher granular concentration, but measuring by weight--as in this video--that variable is eliminated. That's why measuring ingredients by weight, especially when pickling/canning, is always preferable!
Glad it was helpful! And yes, I seldom use dry volumes as they are so variable. All it takes is a slight tap of a container when using, say, flour for baking and the recipe is screwed!
Have a great weekend!
From my research:
1. You can boil and cook in vinegar/acidic solution instead of soaking for 24hrs
2. You can reboil the jars after their done to create a vacuum.
Have you used these methods?
Chillies in oil are a very "dodgy" subject so I'll not endorse another method -- but ---
If you boil them, they lose their crunch
If the pH is below 4.6 there is no need to boil a vacuum in the jar but it MAY allow the chillies to be stored for slightly longer
A bit wishy-washy I'm afraid but as I have not tried these then I cannot say if they work or not
@@DigwellGreenfingers thanks for your reply
Appreciate your demonstration. I’ve been growing Calabrian chiles the last few years which are a good ingredient in a lot of southern Italian dishes. I’m going to try out your recipe here. Looks like a safe process and delicious as well :)
When letting the chiles sit in the vinegar + salt solution, do you leave them out at room temperature or in the fridge?
I leave mine out of the fridge, sealed, but once opened then in the fridge and use in a few weeks.
Hope you try this one!
Nice one...... I have grown chilli here in NZ for many years making pastes, sauces, pickles, jam and chutney. I have got loads this year Ghost, Scorpons, Scotch Bonnet, Birds Eye, and Manzano which is now a tree as its 7 years old. I enjoyed your video very much, reminded me a lot of myself when making pickles/preserves. I bought an old chopper/blender from a charity shop which I use for my chilli recipies as the current Mrs Walker does not approve of hot chilli contamination of the 'house' model. J also grow horse raddish..... try gtating that into your chilli in oil.... Good Luck, I'll keep watching.
Nice one Nick. When I was in Oslo, Norway I had a burger that had so much onion on I could not get my mouth around it. Clever me - I grabbed all the onion and ate it in one go ---------- big MISTAKE! It was horseradish! My mouth was on fire all day long LOL
Thank you for again a very good upload! Looking forward to the next upload! Keep it up!!
And thank you too for taking the time to watch!
Your recipe caught my attention!! :)
Thank you for sharing your knowledge and experience from this amassing receipe.
It made me feel ready and finally pushed me to try.
I wish you all the best !! :)
Brilliant! So glad you are going to give this a go - always my pleasure to help. 🙂
Have a great week
I’ve wondered how to make chili oil without cooking it. Thanks much.!! 👍👍❤️❤️
My pleasure 😊
Have a good weekend!
The Cayennes are generally in the 30 000 - 50 000 Scoville range, though there are varietys that can go to 150 000 SHU. Basket of Fire go 80 000 - 100 000SHU. Nice mix Steve!
Cheers Tim. These BoF are hotter than the ones I grew last year - I keep forgetting LOL
Great recipe Steve and the outtakes were funny LOL.
Glad you like them! That chilli caught me unawares LOL
You won't do that again on camera or will you LOL.
@@sandram1503 You'd think I would have learned by now: 12 min 15 secs into this one --- ua-cam.com/video/pqYkfVU_6Bc/v-deo.html
LOL Steve I just watched the video no you don't learn and you should take the advice on the t shirt you are wearing in that video. Enjoy your day.
@@sandram1503 Haha - I never noticed that LOL
Don’t be shy we are all a big family here Thnks to you tube ,
Take you time came back when you ready to explain the rest of the procedure of the chill no hurry
Arrivederci
my dad was once hospitalised with Hiccups ! he had them for about 5 days ... I love the pickled Jalapeno's you get on Kebabs ( not that I eat Kebabs you understand 😇🤣
The chilli sauce at my local kebab shop (not that I will be going there cough cough) is so hot that I have to ask them to put it in a pot so I can use it sparingly when I get home LOL
No such restriction on the garlic mayo, though!
best chilli oil recipe ever!
So good! I will be doing it again this year - if the chilli plants bear enough fruit!
Hope you have a great weekend
Lovely chillis....this is a really great idea....great yip about soaking the chillis in vinegar...will defo try this 🌶🌶🌶🌶
Hope you enjoy it!
Have a great weekend - a cooking weekend for me as it is wet wet wet!
Thank you soo much. Def best and easiest to follow.
And it is great using the oil after!
Thanks for watching
If they are covered in olive oil can you leave them out of the fridge? TIA
Yes, there is no need to refrigerate them. Mine do not last long enough to worry about LOL
Great idea! I have never done this!
It's a 2-in-1. Preserved chillies and hot oil!
I see the chillies are not rinsed after the vinegar solution is drained, any reasoning here? Love the logic and presentation you offered, greating from Northern Ontario, Canada!
I do it like this to keep the acidity as high as possible. Rinsing then chillies "may" raise the pH just enough to start causing problems.
But, as I assume you know, with any other overnight brining to reduce the moisture content then the veg would be rinsed.
Have a great week over there 🙂
Awesome recipe hun :D Bless you with those hicaflups!!!
Thank you!! 😊 Well, you gotta put the bad in with the good LOL
@@DigwellGreenfingers Of course you do lol
I do admit that preserving anything in oil freaks me out - but I do it for short-term storage and I think I‘ll try this way of doing it…
Too true Rebekka anything longer than a few months is a no-no for the domestic preserver!
Stay safe over there
How can we make it last longer then a few months? Would then taking an extra step and submerging the final product into boiling hot water for a few minutes seal the jar for a longer preserve? Thank you! ❤
Excellent video and recipe sir. Loved the hiccups ! It happens to me too, but I find after 'hiccuping' , I can immediately eat even hotter chillies and I don't get hiccups again.
Sounds like a plan - I'll try this next time it happens.
Cheers 🍻
nice one mate - but I could not do it! your a brave man Lol
cheers
Woody
Ha ha Woody!
Mind over matter --- matter won LOL
amazing thanks for sharing
My pleasure!
Stay safe over there!
Thoughts on using warm oil when you jar them to get a sort of seal?
That is a possibility but they are only for short term storage really. I'll give it a go next time! Cheers
Can you put the recipe in teaspoon and cups please?
Not a problem.
1tsp = 5ml/5g
1TBSP = 15ml/15g
1 cup = 240ml
so
*7oz of chillies*
*6tsp (2TBSP) coarse cooking salt*
*1½ cups white vinegar (5% acidity)*
*Extra virgin olive oil to fill the jars*
Hope this helps! Have a great weekend
Loved your video! Thanks for the easy and entertaining instructions. Is overnight long enough to soak the peppers in the vinegar?
I would wait the whole day at least Gail. This part of the process is what kills any nasties and you don't want any surprises a few months later.
Have a great week
@@DigwellGreenfingers Thank you SO much!
@@gailoc My pleasure. I am not affiliated with these guys but if you are a chilli/spice fan check out "Spices on the Web" - they have a great selection of, well, everything spicy!! I buy their Gift Packs every year or so - brilliant!
@@DigwellGreenfingers I will, thank you! The jars of pepper oil are just beautiful and I can't wait to try it in a recipe this weekend. Do you recommend storing them in the refrigerator, or is the cupboard ok?
@@gailoc In the fridge once opened Gail - enjoy!!
How long they last in the jars and do have to put in fridge?
Two months shelf life and no need to refrigerate as the acid is the preservative.
Thanks for watching 🙂
Thanks what dishes do you recommend for me I thought I put in my ramen?
@@jdbsnake87 I use them anywhere when I have no fresh chillies. Don't forget to use the oil as well.
Love the video. How long will these chilis keep?
I play it safe and say 2 months, and then a month longer in the fridge once opened.
Hope you like them!
Ohh if I'm ever successful growing chilli's I'll have to try this 😁 good outtakes too, chilli hiccups lol
I don't usually get hiccups with chillies but that little so and so caught me out LOL
@@DigwellGreenfingers could tell! I have basket of fire seeds, hoping to find a way to grow them next year in the damp cold welsh weather!
@@JensGardenAdventures They are small enough for a windowsill but mine are just in 6" pots and hanging baskets outdoors. Out in all weathers
@@DigwellGreenfingers oh that's handy to know! If they can grow outside that's fab! 😁
Great one Steve 👌. The hiccups too cute
The little red so & so caught me by surprise LOL
Have a great week Greta!
Great always connect you
Nice to have you along
Love the recipe!! Thank you!! What the reason for putting the chilli's in white vinegar?
Many thanks for watching and a Happy New Year to you.
I put the reason in the description as a disclaimer but here it is:
To prevent bacteria and the growth of botulism in vegetables, herbs or spices which are packed in oil they MUST NOT HAVE a pH greater than 4.6. This can be achieved only by adding acid to the vegetable material.
For this reason, soak the sliced chillies in vinegar and salt for a minimum of 24 hours prior to jarring in oil to increase their acidity.
The jar in which the chillies are stored MUST be sterilised.
@@DigwellGreenfingers thank you so much!! I really appreciate it!! Merry Christmas and happy New year to you too. Look forward to many more videos
thanks for the video - how long will the chili oil last -closed and once opened
I would use the chillies and then the oil within about 6 weeks of opening the jar.
Thanks for watching - have a great week!
@@DigwellGreenfingers thank you -wish you a good week as well😀
Oh no, you had the chilli burps, I remember Greg Wallis having those on Masterchef a few years ago, they lasted a long time! Great video Steve, love the way you explained pickling them first will help against botulism. I have some small chillies that I will do this with. Thanks very much. 😊
I made this with one person in mind at my old job and he now has a jar so hopefully I won't get tempted to eat the rest too quickly LOL
How can you deliver that jar to me next week when you don't know where i live ha ha ha. Hic ups loads of tips around for that mine which works for me every time is,
hold your breath and swallow three times, and i'm talking about the spit in your mouth not a Cider.
Stay Safe mate,
Barry (Wirral)
LOL - that's how I do it normally Barry but that little bugger was hot LOL
30g coarse cooking........? Salt? ;)
LOL - thanks Vleer! Corrected.
Have a great weekend!
@@DigwellGreenfingers You too dear Steve and thanks for the giggles with the outtakes ;) xo Vleer.
@@valeria1966311 I know you care so I can tell you that the hiccups only lasted 5 minutes LOL Hot chilli at 11am and Steve don't mix hahahaha
@@DigwellGreenfingers 😂😁😉
Far far to noisey video
Agreed, but not much could be done about the neighbours playing music at their BBQ. I had to use music removing software which sadly affected the whole audio track.
👍👍👍 Thi's how we make it back home where I'm from Mauritius island. But we do whole without cutting. 🙏♥️🇺🇸🦅🇲🇺🦤
Cool! I just cut them to make sure there are no air pockets inside the chillies where the nasyies can hide LOL
Have a great week!
Can the vinegar be reused afterwards?
90% of UA-cam cookery videos are CHOPPING.
Quicker than tearing LOL