Syltede grønne cherrytomater med chili

Posted on 6. October 2024 by Vivi

Ærgrer du dig også over at stå med en stor bunke umodne cherrytomater ved sæsonens afslutning? Dem skal du da sylte.
Selv har jeg afholdt mig fra det gennem mange år, da jeg tydeligt husker mine egne forsøg med at sylte grønne tomater for maaaaange år siden – adw, de var ikke særligt gode. Men en servering af de nyklassiske syltede grønne tomater med valilla ændrede mit syn på den ting, så nu har jeg selv eksperimenteret.
Rundt om på nettet kan du finde opskriften på den jeg nævner og de er generelt rigtig gode – jeg vil bare gerne have nogen med lidt mere fut i – så hermed min opskrift, som jeg håber giver dig lyst til at forsøge dig.

Ingredients

3 kg. umodne cherrytomater
1l. lagereddike
1 kg hvidt sukker eller rørsukker
4 toptsk fint salt
2 toptsk knust peber
2 toptsk vanillapulver
1 toptsk stødt kanel
1 toptsk stødt kardemomme
1 toptsk stødt allehånde
2 – 3 tsk chilipulver eller mere efter smag og styrke – alternativt brug frisk chili finthakket eller i små ringe
Atamon 3 tsk til lagen og 1 tsk til at skylle glassene med

How to

Tomaterne renses – dvs. fjern blomsten og vask dem i koldt vand. Halver dem derefter.

Bland peber og resten af krydderierne i en lille skål.

Kog eddike, sukker og salt indtil sukkeret er opløst.

Skold imens et par sylteglas som passer til portionen og ryst dem derefter med 1 spsk kogt vand tilsat 1 tsk atamon.

Hæld tomaterne i gryden og lad dem småsimre i ca.5 minutter.

Remove from the heat, lad den stå 2-3 minutter og tilsæt så 3 tsk atamon som røres godt rundt i blandingen.

Fyld tomaterne i glasset med en hulske – glassene skal ca fyldes ¾ op.

Fordel krydderiblandingen over tomaterne og top op med lagen – den skal helt til kanten.

Luk glassene – skru lågene godt fast og vend hvert glas på hovedet og tilbage igen.

Lad dem trække et par dage inden du tager hul på de første.

Kan opbevares ved stuetemperatur pga. atamonen, men skal på køl efter åbning.

Tips

Du skal selvfølgelig bruge lige præcis de krydderier som du synes, men lad nu være med at spare på dem. Tomaterne her kan godt klare en del.
Hvis du gerne vil have dem lidt pænere – de stødte krydderier her kan godt give et lidt ‘mudret’ look – så kan du i stedet bruge hele krydderier og evt. klar eddike. If you do, så har de godt af at trække 14 dages tid før du smager på dem.

Cranberry marmalade with chili and licorice

Posted on 7. September 2013 by Vivi

Lots of licorice and chili to taste gives cranberries a nice kick in this jam. The taste of the otherwise bittersour little berries is at first nice and soft with spicy chili and then liquorice comes sneaking into the tast to round it off and kind of bring it all together.

Ingredients:

2,5 kg cranberries

chili to taste – fresh or dried (i.e.. 3 Habananeros)

5 topped tsp vanillapowder

3 dl red balsamic vinegar

2 kg raw canesugar

200 gr raw canesugar

120 gr english liqourice powder

4 tsp gelling agent (depending on brand)

Sodium benzoate

How to:

Rinse the cranberries well if they are freshly picked and also rinse the chilies (remove seeds if you like – I do not) and chop them fine, possibly in the food processor.

Put cranberries, chili, vanilla powder, balsamic vinegar and 2 kg raw canesugar into a pot and bring it slowly to a simmer.

Simmer until cranberries are soft and mushy.

Blend 200 gr raw canesugar well with the liqourice powder and gelling agent in a separate bowl. Licorice powder is very susceptible to moisture, so do not take it out of the package before now.

Sprinkle licorice mixture into the pot with the boiling mixture and stir well while doing so. Simmer the marmalade for further 2 minutes and take the pot of the heat.

Add sodium benzoate as directed on the bottle (if you use sodium benzoate) and immediately fill the marmalade into clean, scalded and optionally. sodium bezoate rinsed glass jars, which are immediately closed.

Tips:

Licorice amount is always a matter of taste. If you are afraid that it is too much for your taste, then start by adding half of the suggested amount during the 2 minutes simmering time, taste and immediately add more if you like.

Pickled beetroots with chili and cloves

Posted on 17. August 2013 by Vivi

It is quite easy an very delicious to make your own picled beetroots. It is possible to give them your own exiting twist using many different spices and of course chili. I love to variate the spices when I pickle them, but it seems like I often return to a combination of cloves and chili. If you already have a favourite picled beetroot recipe – it is easy to adjust the amount and different kinds of spices in it. Here's my take on a recipe – do add the spices that you think will be fun.

The beetroots here is very relish-like. If you choose to cut them like I do, you fish for a bit of chili and horseradish with the beetroot pieces when using them. Hot and delicious. It tastes a bit of everything, so you have to like both beetroots, horseradish, chili and cloves (or moderate the amounts of flavourings).

Ingredients:

1 kg beetroots

Water and salt for boiling

50 gr horseradish

½ liter vinegar (standard vinegar or any kind you like)

½ tbsp salt

5oo gr raw cane sugar

Chillies to taste (i.e.. 30 gr chinenses – Habanero strength)

2 tsp whole cloves

2 tsp powdered chili or chili flakes (not too coarse)

Small whole – possibly. dried – chilies for decoration in the jars

maybe some. Sodium benzoate (not necessary, I think)

How to:

Rinse the beetroots well and cut of the top and some of the thin part of the root, if there's a long root. Keep the peel intact – so that only the uppermost part of the top is removed.

Boil the beetroots in salty water until almost done. Cover with water and use 1 tbsp salt per . liter. The beetroots will have to boil for 20 – 60 minuts. The larger the beetroot, the longer the cooking time.. Use the tip og a pointed knife to feel if they're done. They have to be at bit firm but almost tender.

Meanwhile grate the horseradish – it can be fine or medium coarse. Chop the chili finely (possibly. in the foodprocessor) and mix it with the horseradish. Cover and place in refridgerator until it shall be used.

Grind cloves in spice mill and mix them with chili powder / crushed chili.

Drain beets when they have had enough and immediately fill the pot with ice-cold water – and pour it off again.

Twist and rub the skin off the beets.

Cut the beets into cubes of between ½ and 1 cm wide and place them in clean, scalded and optionally. sodium bezoate rinsed glass jars. In between beetroot layers add the spices in the glass jars – both horseradish-chili-blend and ground cloves/chilies. I fill some of the spices in the jars when 1/3 filled and the rest when 2/3 filled.

Put in a few whole (decorative)chilies along the sides of the glas jars. Use a spoon to gently press the beetroot cubes together in the jars while filling them, such that there may be more in the glasses.

Give the vinegar a quick boil with sugar and salt. Take it off the heat and leave for 10 minutes. Add Sodium benzoate if you choose to use that (both the vinegar and the horseradish are preserving, so I do not think it is necessary here) and pour the brine over the beets. Tighten the lids and shake the jars well – back and forth and up and down, so that all the airbubbles will rise to the surface. Unscrew the lids and fill the jars to the brim with the brine. Immediately close and tighten the lids again and set the jars aside to cool.

When completely cooled, they probably need a rinsing on the outside – it's quite difficult to avoid spilling some of the brine.

Let beets soak in the brine and spices for at least a week before you eat them – preferably much longer. Go fish for a little chili and horseradish with the beetroot cubes when using them (mix the content around in the jar using a clean spoon when fishing).

Tips:

There will usually be enough brine when dicing the beetroots into little cubes an packing them a bit in the jars like I do – but if you prefer round traditional slices or little wedges, it might be a good idea to multiply by 1,5.

Some recipes prescribe that water is used in the brine, some doesn't. I don't believe in adding water to this one, but you can choose to do so if you use the model where beets are cut into slices. Up to half of the vinegar can then be replaced by water.

Do add the spices that you like – I do not necessarily make the same kind each time, just as the chili heat may vary. You could also try to . add different spices and amount of chili in each jar. It is possible to use dried chili, if fresh ones aren't available. In my version here there's a lot of cloves – which I like a lot.

One star anise at the bottom of each jar is also a hit. Also try to use fennel seeds or liqourice root (raw liqourice is also a possibility) – or how about all the 'liqourice' tasting spices together.

Chili pickled cucumbers

Posted on 15. June 2013 by Vivi

Ingredients:

2 large cucumbers or equal amount of smaller ones

3 dl vinegar of own choice – household vinegar, apple cider vinegar, malt vinegar i.e..

1½ dl water

1-2 dl sugar to taste, depends on preferred acidity

4 tsp salt

A couple of chilies to taste – cut into rings or simply halved and possibly cleaned of seeds

1 tbsp yellow mustard seeds

10 juniper berries

4-6 bay leaves

Sodium benzoat (E-211) - see instructions on bottle

How to:

Slice cucumbers into not too thin slices, and drizzle with the salt. Leave them in the fridge for 2 hours.

Let the cucumbers drip dry in a sieve for half an hour. Don't rinse them.

Fill into clean, sterilized jars and the rest of the ingredients (except Sodium benzoat) is brougt to a boil. Remove the pan from the heat and leave it to cool for 10 minutes, whereafter Sodium benzoat is added, pour over cucumbers. Close jars immediately.

Cucumbers must now be left alone for at least a week and may then either be eaten or stored for longer. Keep refridgerated after opened - also before if you've got the room for it.

If you have produced chilioil or -honey using the method where chilies are boiled in vinegar first – the vinegar can be used for this recipe afterwards. Fill up to measure with fresh vinegar then.

Including a version with small cucumber into thick slices, hvor lagen består af ren lagereddike med 500 gr rå rørsukker pr. liter.

Cucumbers are treated as described above.

I hvert 314 ml glas er agurkerne lagt lagvis med 1 gul Habanero i tynde skiver og ca 2½ tsk korianderfrø.

Husk at lade lagen stå 10 minutter inden du evt. Atamon comes in and pours it over.

Blackcurrant gelly with chili (will be translated upon request)

Posted on 25. May 2013 by Vivi

Very simple and delicious basic recipe for jelly made with blackcurrants, which can easily be made with other berries as well. See photos of the jelly made with redbeeries at the bottom. Eaten alone in well, homemade bread with a little butter or cheese, meats, postej m.m. – is also delicious as jelly for hot food. Good to round a sauce with. Delicious in pancakes, for fritters and ice m.m.m.

Ingredients:

5 kg solbær (frozen thawed) or other berries

fresh chili to taste, i.e., 200 – 300 gr Habanero (of the strong)

about 3 ½ liter vand

4 kg rå rørsukker

5 breve gul Melatin

ca 8 tsk Atamon + lidt til glassene

How to:

Getting the berries in a large pot. You do not have to rib them first. Remove the stems from chili founders and mark them. Do not remove the cores and frøstole. Come chili in the pot for the berries.

Add water so that you can see it down between the berries, but not to cover them. It is about 3 ½ gallons.

Bring gryden i kog og lad det småkoge under låg i ca 15 minutter.

Pour the mixture to drain for a juice bag over a large pot (der bliver små 5 liter), preferably overnight – but at least a few hours.

Measure the drained juice up. There should preferably be 4 ½ – 5 liter. You can alternatively. priming up with a little water if there is less than 4 ½ liters.

Skold and optionally. Atamonskyl your glass and lid.

Getting the juice in a large saucepan and heat to boiling point.

Drys gul Melatin i under omrøring og kog massen 1 minut.

Add the sugar and bring back to a boil. Lad koge 1 minut.

Remove from the heat and add Atamon.

Come immediately gel on the clean glass and luk to. When you close a glass, turned it just a ride on the head and back before it to cool.

Tips:

If you make a great deal of time (med 5 kg bær), you need to work a little fast when the gel to the glass, so that the latter does not cool as much of it can be difficult to pour on glass.

You can use any berries for this simple recipe – and of course you can mix them if you want. Are the berries sweet, you can reduce the amount of sugar. Du kan sagten nå at smage til imens sukkeret koger 1 minut og evt. add a little more if you come a little ii initially.

You can natural course add other flavorings also / instead if you like. Whole dried spices executed in the field berries boil and boil with the mass. Spirits can be added just before the gel is poured on glass – beregn ca 1 spsk pr glas.

Portionen her giver lige knap 7 liter.

And here is the version made of ribs instead.

The following is a tuttifruttiversion, made when the freezer was emptied of berries.

Kirsestik on cherries, red gooseberries, BOC chili and vanilla

Tuttifruttien blev lavet på 4 kg røde stikkelsbær, 4 kg solbær, 4 kg cirusrugt, well with chili, 1 liter æblemost (with elderflower). The chili was cut into rings and citrus fruits into slices about ½ cm thickness, with peel. It was quietly brought to a boil and then simmering it for ½ hour, with a pair of pumping over underway. The mass was drained in colander, aim and juice bag (it was a great deal of, so several things had to play).

Her blev 6 liter, som blev videreprocesseret med 4500 gr sukker og 6 breve gul melatin. Incredibly intense flavor (there is after all not thinned with water). Yum.

Balsamic pickled pearl onions with chili (will be translated upon request)

Posted on 11. May 2013 by Vivi

Small, chili crisp onions which does well in both meats and strong cheeses. Eat them leverpostejen, the sliced hot meat or sanwichen / on rye bread the food with the cold meat. Tastes also wonderful egg food.

Ingredients:

5 kg frosne, thawed pearl onions

2½ liter balsamicoeddike

chili to taste, fresh and / or dried

500 gr salt

1 kg brunt sukker – muscovado or brown sugar

15 gr knust peber

15 gr allehånde

15 gr koriander

possibly. Sodium benzoate

How to:

Onions and Balsamic be a rehash and the pot is removed from the heat. Fish onions up with a recall and benefit about half of them in scalded and possibly. sodium bezoate rinsed glass jars, so that the glasses are half full. The rest of the onions place in a large, scalded bowl.

Bland alt andet end løg og Atamon i en stor gryde og bring det langsomt til kogepunktet og lad det simre et par minutter eller 5.

Remove from the heat and add Atamon (if you use it) as directed on the bottle.

Fish spices up and spread them in the half-filled glass. Fullness glasses up with li – and pour the stock liquor in the way to edge.

Close immediately tubes and allow the bulbs be at least a month before you taste them.

Portionen her giver ca 7,2 liter (depending on how many chillies comes with – men med ca 2 dl chili, is that right)

Tips:

They also taste wonderful in a sweeter – but hearty chili sharp – edition. Try to double the amount of sugar or perhaps even planning to spend more than it. Taste your way.

year glass is emptied, taste the remaining liquid, although in a sauce. Use it also to taste a good soup with.

Tomato chutney with chili and ginger (will be translated upon request)

Posted on 20. April 2013 by Vivi

Tomato Chutney is delicious with eggs, is a sandwich, for all kinds of meat, the cheese, touched in a time pasta and as a dip for almost anything. It may, of course, seasoned to taste – and there is free choice of spice shelf. Here, one of my versions.

Ingredients:

4 kg tomater – many kinds

4 dl rødvinseddike eller balsamico (balsamic vinegar gives milder taste with less acid)

800 gr brunt sukker – muscovado or brown sugar

2,5 kg løg – like red onion, but use what you think

ca 400 gr ingefær

chili to taste, fresh or dried

2 hele hvidløg

4 topspsk sennepskorn, yellow, brown or black aftertaste

4 toptsk stødt allehånde

op til ca 160 gr salt (you have to taste their way)

maybe some. Sodium benzoate

How to:

The tomatoes are washed and cut into cubes. Remove the hard piece of the stem along the way.

Put the tomatoes in a large pot with vinegar. Now you can well turn the pan over low to medium heat, so the mass can begin to warm up, while you prepare the rest of the ingredients and add them.

Add the brown sugar, sennepskorn og 50 gr salt.

If you use whole allspice, then paint it in spice mill. Put all hand in the pot.

If you are using fresh chillies, so finthak the. I'm using the chillies and remove only the stem within the finely chopped. Come chili in the pot.

Ginger peeled and cut into small pieces. Finely chop the mini chopper or knife on cutting board. Getting it into the pan.

Peel and finthak bulbs – and also came to the pan.

The onions are peeled and cut into cubes the size you prefer – not too small, then it becomes something moss instead of chutney. Put them in the pan to rest.

Now screwed that up the heat and mass Boil. Boiling without the lid to have a consistency like jams. How long it takes, depends on how big a portion you're doing – and by how much heat you boil it. I boil it over medium to high heat – og der tager det ca 30-40 minutter for en lille portion og et par timer for en stor som denne. Stir occasionally to the pan along the way, so it does not burn. It is especially important for some time, If the mass is to thicken.

When chutney'en is nearing completion, season to taste. Is there more salt, sugar, chili and vinegar? It is a good idea to taste at this time, then taste the concentrated as the mass is boiled into. If you get more vinegar, may have to be cooked in a little longer. Tomato The flavor and intensity varies – and you may have cooked the chutney more or internal in. It is therefore vigtit you taste carefully to the particular salt.

When you are satisfied, take the saucepan off the heat and add Atamon, if you use it.

Filled in a clean, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closes well and turned a walk upside down and back again.

Tips:

How far you use balsamic vinegar or plain red wine vinegar, of course, depends on your taste, but perhaps also on how tangy tomatoes are already. I usually start with balsamic – and then adds any. a little vinegar with more acid when I taste to.

I use both fresh and dried chili. A good dried, crushed ancho or pul biber – or similar 'dark’ chilismag complements the fresh chili gre. Little smoked chili do no damage – You can sagten use a canned chipotle in adobosauce (hang it nicely) or dried, smoked chili.

The amount of ginger may seem extreme, but in the finished relish the taste is subtle and warm.

Smurt på groft brød som derefter er dækket med tykke skiver frisk tomat og gedeost og bagt i en 225 grader varm ovn til osten er gylden. Sprinkle with basil and a little sea salt.

Orange and raspberry jam with chili (will be translated upon request)

Posted on 16. March 2013 by Vivi

Filurmarmeladen here with flavors of orange, hindbær og chili, is almost concentrated summer on glass. Citron and the use of shell gives it a little edge – but it's still a fine, sweet jam. Chili force determines one might even.

Ingredients:

2 kg appelsin, usprøjtet

6-700 gr citron, usprøjtet

8-900 gr hindbær

4 kg sukker

Chillies to taste – i.e.. 5-6 Habanero

Sodium benzoate

How to:

Wash citrus and chilli.

Cut the flower of citrus fruits and stem of the chillies.

Cut the citrus fruit into smaller pieces, remove seeds and chop them in the food processor.

Hak also chili and raspberries.

Getting everything except Atamon in a large saucepan and bring it slowly to the boil. Add a little water, if it is too thick. Let the mass simmer for half an hour. Season to taste along the way and add any. mere chili.

Remove from the heat and add Atamon as directed on the bottle.

Fullness immediately marmalade on cleaned, scalded and optionally. sodium bezoate rinsed glass jars. Close immediately and turn the glasses for a walk on the head and back straight away when you close them.

Portionen giver ca 5,5 liter marmelade

Chiliquorice grapefruit (will be translated upon request)

Posted on 2. March 2013 by Vivi

Grapefruit Marmalade with chili, anise and a little Pernod. A bittersweet and spicy feast for the taste buds end.

Ingredients:

4 grapefrugt, usprøjtede

ca 1200 sukker (road grapefruit are and use the same amount of sugar)

6 tsk anisfrø, med top

Minced fresh chilli aftertaste – possibly. mixed colors

2 tsk Pul Biber (Optional)

8 spsk Pernod

Sodium benzoate (unless you preserve al)

How to:

Wash grapefruit are good.

Cutting the peel of the fruit all, both the yellow and the white peel at once. Cutting the peel in the smaller pieces of.

Come peel in food processor, like at some laps, and processes them to fragments. Often you have to stop when most are driven to smithereens and then just throw the larger pieces to the knives. Getting the crushed peel in the pan.

Grape fruit is cut into smaller pieces and remove seeds along the way. Move the pieces to a smooth paste in the food processor – it foams slightly and looks like grape soup with small pieces of. Come mass in the pan.

Cleaning and finthak chili holders. In the pot with them together with sugar and aniseed. Add perhaps. little Pul Biber.

Boil the mixture through a medium heat and let it boil for it consists jam test (slightly smeared on a cold plate, if it hardens after a short time the jam is finished). It takes approximately. 45 – 60 minutter. Underway, while the jam boils, you can fish possibly. forgot kernels with a teaspoon. Taste also jam along the way and add any. more sugar, anise or chili if you like.

Remove from the heat and stir in Pernod and then Atamon as directed on the bottle.

Hæld immediately marmalade in cleaned, scalded and optionally. Atamonskyllede glass which immediately closed and turned a walk upside down and back again.

Tips:

If you want your jam quite as bitter, try to leave out the white part of the peel for all or half of the fruits. To do this most easily by first peeling the yellow peel with a potato peeler or thin peel and then cut the white with a sharp knife. The yellow peel, you can then either cut into fine strips with a knife or chop in food processor. Throw away the white peel off and use only the yellow in the jam.

Bergamotte marmalade with chili and Cointreau (will be translated upon request)

Posted on 16. February 2013 by Vivi

There are not many ingredients in this jam, but those, taste all carefully – therefore it is a little taste bomb, which can be used only on a piece of good bread – or ostemarmelade.

Ingredients

4 bergamotter – ca 350 gr

350 gram rå rørsukker

fresh chili to taste – i.e.. Aji Pineapple eller citronchili

½ dl Cointreau

maybe some. Sodium benzoate

How to

Vask bergamotterne og skær dem i 8 både ‘på langs’.

Sharpen your best knife and cut the boats into very thin slices. Deseed underway.

Remove stem and seeds from chillies and finthak them.

Come Berga motte, chilli and sugar in a small saucepan and bring it quietly to a boil. Lad det småkoge uden låg i ca 40 minutter. Stir lightly in the way a few times. Season with any. more chili and sugar during cooking. Along the way, the way fish the cores as you possibly. missed. They are easy to catch in the surface.

Tag gryden af varmen og lad den stå 5 minutter før Cointreau’en røres i. If you are using Atamon, then add a little according to directions on package.

Getting clean, scalded and optionally. spirits- or Atamonskyllede glass, which immediately closed and just turned a walk upside down and back again.

Note

Bergamottemarmelade is a spicy and bitter case, as you have to have a taste for. If you're the slightly bitter, it is a magnificent jam is rapidly becoming one of the favorites.

I eat it in thin layers and therefore seems that one can turn up the chili. Copy. 8 Aji Pineapple til denne portion finder jeg passende. So you can still taste it all, but the chili is very clear ift. so many other jams.

Of course you can easily use a different kind of spirits – or orange juice or water in place of. If you use something without alcohol, then came in from the start and let it boil.

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chili – cultivation and food

Category Archives: Preserves

Syltede grønne cherrytomater med chili

Cranberry marmalade with chili and licorice

Pickled beetroots with chili and cloves

Chili pickled cucumbers

Blackcurrant gelly with chili (will be translated upon request)

Balsamic pickled pearl onions with chili (will be translated upon request)

Tomato chutney with chili and ginger (will be translated upon request)

Orange and raspberry jam with chili (will be translated upon request)

Chiliquorice grapefruit (will be translated upon request)

Bergamotte marmalade with chili and Cointreau (will be translated upon request)