The cherry tomatoes took 16 hours in my dehydrator. I'm in a dehydrating group on FB and was worried about over doing them. Apparently that's pretty impossible!! They are very crispy! I had 4 trays like this.
On a completely different note, did you know that you can dehydrate muffins to make biscotti?? Totally trying that!!!
That's a large pasta bowl pretty full!
I also pickled the nasturtium seeds. That wide mouthed jar holds about 1 and 1/2 cups of the seeds. They're brilliant scattered over veg or salad for a salty/vinegary tang! 😋
I'm currently researching what to do with all my green chillies. Some may turn red but looks like I've got a glut of green de Cayennes. Any ideas?
They can be dried like the red ones, but are less intense in flavour I like them pickled - ready for using in quesadillas, etc; try a sweet chilli sauce with them; dry some and crush for chilli flakes.
ReplyDeleteI used to make chilli wine - that was rather good too.............. :-)
A quick look round Pinterest showed a few pickled recipes. Definitely will dry some too.
DeleteIs there anything you've not used to make wine?? LOL!
I have the same problem with green cayenne chillies. I looked online and found advice to take them off the plant, then either put them into a paper bag with a ripe banana or to pop them onto a sunny windowsill, separated out in an egg box. I picked half a dozen a few days ago for a 'scientific trial'. The banana method did not work at all, but one windowsill chilli quickly went red and a second is well on its way. I can't quite work out why they wouldn't ripen on the plants and am rather surprised that they changed colour so quickly when placed next to them on the windowsill!
ReplyDeleteI tried the banana trick in the polytunnel, seemed to work with some tomatoes but not the chillies. Fingers crossed the windowsill works!
DeleteDid you do anything to the nasturtium seeds before you pickled them (dried them or roasted)?
ReplyDeleteNope, just rinsed them and added them to the pickling mixture. It's the easiest quickest recipe of 1/3 cup vinegar, 1/3 cup water, 1 tablespoon salt and 1/2 teaspoon of sugar. Bring to the boil and pour over the seeds in a clean jar. Leave in the fridge for a few weeks and they're ready!
DeleteI bet they will taste absolutely wonderful!
ReplyDeletexx
I do hope so!!
DeleteI've got a load of green chillies too. I used a couple in my chilli con carne, I just assumed like green peppers they would be ok. Seem to be!
ReplyDeleteI'm told they're milder than when they're red so I guess just use more if I really want the heat!! Definitely going to try pickle some!
DeleteOoooh, they look aaaaaaaaaaaaaaaaaaaamazing!
ReplyDelete