‘Delicious chilli for pickling’
Salkim Biber is a great tasting chilli pepper from Turkey. The pepper is sun dried, preserved with olive oil & salt and used as a seasoning in lamb, goat, chicken and vegetable dishes in Turkish cuisine.
The plant grows well in a pot to about 60 cm in height and would grow bigger, if you plant it in the ground. The pods are thin walled and big, about 6-7 cm long and 2-2.5 cm wide. They start off green and end up a bright red colour, when they are ripe.
Dry this chilli and make chilli flakes or powder. You can use them in a stir-fry, or pickle them.
Pickled Salkim Biber chillies:
- 500 g Salkim Biber chillies
- 250 g water
- 250 ml white vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 2 bay leaves
How to pickle:
Wash whole chillies and pierce them 4 or 5 times with a pin. Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. Do not boil the mixture, only heat it up till it is hot.
Put the chillies in jars and pour the hot vinegar mixture over chillies. Then seal it. Check the liquid levels in the jar after a week. You may need to top up with some more vinegar mixture to ensure no air gets to the chillies. That will prevent them to oxidise and turn bad.
FREE SHIPPING WORLDWIDE ON CHILLI SEED ORDERS when you buy chilli seeds for $25 or over. This option is offered at the checkout – for more information on this click HERE.
Flavour wise: The fresh chillies have sweet and fruity taste. If you dry them, they will get a much richer flavour.
Heat level: Medium heat, 6/10
10-12 Salkim Biber chilli seeds per pack