I visited Chilifest Finland which is held here in Tampere. From there I bought some chilies, 4 Turbo Pubes and 2 Naga Morichs, which are one of the hottest chilies in the world! I tasted a small piece (about 5mm long slice) and yes, it was hot! Chilifest also includes chili eating world championship competition, where competitors eat as much Naga Morich-chilies in 30 minutes as possible (winner ate over 200g). After that they gave away the rest of the chilies, and I got my third Morich from there.

Now what to do with these. Obviously, Morichs are too strong to use before they go bad. I had some options, maybe dry them maybe freeze… but I chose to pickle my chilies, as I have tasted some very delicious Aji Cristal -chilies prepared the same way.

Pickled Chilies
Tips: You can sterilize your jars by putting then in to oven for 30 minutes at 120 Celsius You can use gloves when handling chilies. You don't want to rub your eye after slicing chilies (trust me, I have tried 🙂 If you are interested of growing your own chilies, dry some of the seeds for later use
  • 7 chilies, sliced
  • 4 cloves of garlic, sliced
  • 0,35l apple wine vinegar
  • 2 tbsp honey
  • whole black peppers
  • mustard seeds
  • salt
  • some preservative (atamon)
  1. put layers of chilies and garlic to glass jars
  2. prepare and boil the solution by mixing the vinegar, honey, black peppers, mustard seeds, salt and preservative
  3. pour it on top of your chilies and close the lid
  4. set the jars aside for 30 minutes or so
  5. store the jars to your fridge, after two weeks they are ready

Sterilize glass jars
Ingredients needed for pickling
Slice your chilies and garlic
Save some seeds if you want
Prepare the solution
Add layers or chilies and garlic to jars.
Add solution and you are done!

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