The recipe here is a basic recipe that you finally vary indefinitely. You can basically use any vinegar pickle recipes for chili also – then you just have a favorite recipe for cucumbers, then you can cleverly use the same for chili. Do you like dill, garlic, laurel, korianderfrø, cloves, peppercorns something good in your eddikesyltning, then pour it finally. I think that ex. garlic and herbs is most useful to the milder chili (so you can taste things) – and the stronger as I often do, it is perhaps a little harder for many ingredients to 'get to’ for chilien – therefore pickle I mostly ginger into thin slices with. They taste great use for themselves or with chili.
Syltede Jalapeños – as many are so excited about – also works super with this basisopskrift.
ca 400 – 500 gr chili
7½ dl æblecidereddike eller anden lys eddike efter smag
2 spsk salt
5 spsk sukker
Wash chillies and treat them as you wish. The only thing that is important here is that the vinegar can get into the chili, so if you jellies them all, you should poke a number of holes in each with a skewer or cut a slit in the side of chili. Alternatively, you can remove the stem and make sure there is a hole in the top of the chili where the stem has been sitting. You can also cut chillies in half or into rings or whatever you think.
Fill chilies and optionally. other fillings in a clean, scalded (and possibly. Atamonskyllet) glass. Push it well – Use clean fingers or a ladle to Mokke it slightly with.
Warm up the vinegar with sugar and salt – flavor to whether you think there should be more of some of the parts in. Just before boiling into the pot of – possibly. Atamon stirred in and met the chili in glass. Luke immediately.
You can undlade Atamonen. It reduces the durability, but vinegar, salt and sugar conserves excellent alone. Jeg tager dog ikke chancen hvis jeg laver mere end et enkelt glas, since we do not always get eaten things right quickly, because we lichens as many experiments – but with only a single glass, smoking it just chilled after pickling without Atamon. You might scald chili in a colander before they smoke in the glass.
Horse radish preserves the – so you may want. put such a pair of washers if you do not use Atamon.
Always remember to use completely clean things to fish chillies with.
When I jellies chili holders throughout, only with the stalk cut off, must be able to run the vinegar inside them. You should therefore like to the turn the page or opening up when you 'packages’ them in the glass.
The brine is poured in and the lid closed, I do often that I just turn them around sometimes, so I'm sure that there are over vinegar into them all. So I åbner glass, refill with more warm vinegar and closes it immediately again. The fruit must be completely covered, not sticking up out of the vinegar.
Using finally the vinegar when you are finished eating chillies – or underway – only those of the glass is always covered. You can use it anywhere you would use a different vinegar. Du kan jo eksempelvis bruge den til at lave et glas chilimarmelade med ;o)