Many thanks for that, CH - that looks the business.

As a fellow fully paid-up member of the naga dependents' club and a fan of CBM, this one has also been on my radar for a while.

Despite always starting out with the intention of doing something different, I've been far too lazy of late, making what are my favourite (but the same) hot curries all the time - but this, and some contributions from others here (such as Bengali Bob), have inspired me to break the mould.

This will be kncocked up at the weekend!

Quote from: michael.t on October 09, 2013, 07:33 PM
SD I wouldn't want to get too excited with those sharp mandolins   

Too late for that I'm afraid, Michael.

After years of mandolin abuse the fingers of my right hand are now considerably shorter than those of my left, but there really is nothing to beat these instruments of torture for jobs such as this.

Take care folks!

Splendid!

Do let us know how you get on - and if you don't find this recipe to your liking, then there's no shortage of alternatives available on the net.

Happy brining!

I've never managed to keep them longer than a month or so, Les, as they tend to get eaten pretty quickly, but unopened they should last for months, Les. I'd say three months to be on the safe side, but probably much longer.

I've just done a big batch of my own (do them every year), and use a very simple but effective recipe that works every time.

The recipe linked above is fine, but if you're used to the taste of commercial jars of pickled jalapenos then you may find it too vinegary. Jalapenos have quite a subtle taste that can be overpowered by too much vinegar, and I find that a ratio of two-thirds water to one of vinegar works really well. You're looking to make more of a brine really.

Simple Pickled Jalapeno Recipe

For Brine (I'm using cups for simplicity - standard mug of tea size, but it doesn't really matter)

water - 2 cups
white spirit vinegar - 1 cup
salt - 1tbsp (adjust to taste)
sugar - halt to 1tbsp (again, adjust to personal taste)
jalapeno - as needed - cut into thin slices (I use a mandolin for added excitement).
(You can add some dill seed and some sliced garlic if so desired, but I  prefer the pure taste of the jalapenos)

NB: The amount of brine you make and the number of jalapenos required obviously depends on the size of your pickling jar(s). The above quantity of brine will easily be enough for a 2-pint jar stuffed to the brim with sliced chillies. If you're worried about not having enough brine, then simply rack it up. It's not expensive to make and any excess can be ditched if necessary.


Method
Make the brine solution by chucking the water, vinegar, salt and sugar into a pan and bringing to the boil. While it's heating up, slice your chillies.

Once the brine has come to the boil, chuck in the sliced chillies and take off the heat. Leave for 10 minutes or so (they will turn that gherkin-ish colour), and transfer to the jar(s).

Seal and allow to cool down before putting in the fridge.

Job done!

I make this a lot and that looks bang on the money, EC. Nice one.

CT's Madras has been my No. 1 default dish for a good while now, and highly recommended to those who have yet to try it (don't be tempted to leave out the Lea & Perrins!)

Quote from: uclown2002 on October 01, 2013, 08:44 PM

Quote from: Garp on October 01, 2013, 08:41 PM
Well said CH

+1

+10

I haven't gone mad on the chilli growing this year as I'm still working my way through a freezer full of last year's harvest, but thought I'd have a bit of a rave about the amazing air pots I've been using, which really do produce some fantastic results (see: http://www.airpotgarden.com/ for more on how they work).

Pictured below is the biggest jalapeno plant I've ever grown (currently 5' 9" tall), plus some out of focus diablo peppers. The air pots are a bit pricey (though you can get some good deals on the net), but resusable and well worth it for the results. I'll definitely be getting some more for next year.

I've enjoyed the series too - not least for the glimpse it provided of the tremendous diversity of cooking styles that India offers. (And of course Mr Stein's refreshing honesty and wonderfully laissez-faire approach to all he encounters.)

I've only made one of the dishes from the series so far, but I'm looking forward to trying some of the others. The one I've already made is the mutton Rogan Josh, which is simple and delicious (and is cooked almost BIR style, using precooked meat). If you missed it then it's about 20m 50s into the programme here: http://www.bbc.co.uk/iplayer/episode/b037mxgf/Rick_Steins_India_Episode_6/

Hi Richard

Chewy's advice, as always, is on the money. If you've got the freezer space then ask for a whole or half sheep, which will work out a lot cheaper (I haven't bought one for a while but I think the last whole sheep I bought was just over