pickling Pickle dried chiles?

[dmack]

Can you rehydrate and then pickle dried chiles?

 

[salsalady]

Yea, theoretically....

I would think the resulting product would be....not great.

When fruit or veg are rehydrated, they are pretty limp. They could be pickled, but the result would not be anything like pickled things using fresh produce.

Any specific reason for considering this?

 

[Grass Snake]

These are sun-dried and put into vinegar.

Sweet & Tangy Sun-Dried Peppers

DeLallo Sun-Dried Peppers are a brilliant pickled pepper from Southern Italy with an irresistible sweet and tangy flavor and a mild heat. Use them to perk up charcuterie plates and cheese boards or brighten sandwiches, salads, pasta recipes, creamy dips and more.

www.delallo.com

 

[The Hot Pepper]

Yes you can. And you can even skip the step of "rehydrate then pickle." The brine will rehydrate them! I use dried peppers in my pickles for heat but also end up eating the peppers.

 

[dmack]

Yea, theoretically....

I would think the resulting product would be....not great.

When fruit or veg are rehydrated, they are pretty limp. They could be pickled, but the result would not be anything like pickled things using fresh produce.

Any specific reason for considering this?

Mostly to know what my options are. I have acquired a few dried peppers that I bought with the intention of trying to get the seeds to germinate - Carolina reapers (scary!), chiltepins, Sichuan Facing Heaven peppers, Calabrian Diavolitto Rossi - plus I have had a lot of Mexican dried peppers just sitting around forever. The latter seeds haven't germinated yet but the reapers, the chiltepins, and the Calabrians are gong nuts. Every Calabrian seed I put in the cup germinated and sprouted - 100%. Amazing! About 40% of the reapers sprouted. I have high hopes for the Facing Heaven peppers. Having harvested seeds, I still have the peppers and would like to know if I can put them in , for instance, pikliz, one of my favorite condiments, or salsas. Carolina reaper pikliz? Yikes!

I agree that fresh peppers would be better. I harvested and pickled a few dozen tiny ripe Thai ornamental hot peppers (100,000 SHUI) from my plant a couple of weeks ago. They're nice (but hot and a little bitter) on sandwiches. I have absurd and insane plans for growing peppers this coming summer and I'm sure I'll end up pickling most of them.

 

[dmack]

Yes you can. And you can even skip the step of "rehydrate then pickle." The brine will rehydrate them! I use dried peppers in my pickles for heat but also end up eating the peppers.

This is awesome news. I'll experiment. One jar full of assorted dried peppers and brine coming right up.

 

[The Hot Pepper]

Having harvested seeds, I still have the peppers and would like to know if I can put them in , for instance, pikliz, one of my favorite condiments, or salsas. Carolina reaper pikliz? Yikes!

Of course!

 

[The Hot Pepper]

Make sure to keep it refrigerated if not already, since you are introducing something new to the mix.

 

[dmack]

These are sun-dried and put into vinegar.

Sweet & Tangy Sun-Dried Peppers

DeLallo Sun-Dried Peppers are a brilliant pickled pepper from Southern Italy with an irresistible sweet and tangy flavor and a mild heat. Use them to perk up charcuterie plates and cheese boards or brighten sandwiches, salads, pasta recipes, creamy dips and more.

www.delallo.com

Very cool, thanks for the info.

 

[dmack]

Make sure to keep it refrigerated if not already, since you are introducing something new to the mix.

 

[dmack]

Guajillo, ancho, pequin, chiltepin, Carolina reaper, Sichuan Facing Heaven, Calabrian Diavoletti Rossi, de Arbol, Morita in vinegar with a couple of cloves of garlic and a couple of tablespoons of salt.

I appreciate the advice and encouragement.