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Quick and Easy Chili Pickles Recipe

bottles of chili picklesIt’s no secret – we love chili peppers. And we like them as close to freshly picked as possible. Bursting with freshness, flavour and aroma.

Dried chilies tend to be too overpowering for us. Besides, they lack the complex flavour profile of fresh ones.

Pickled chilies are a great way to preserve that just picked flavour, and they are quick and easy to make.

Nicely decorated bottles of chili pickle are a simple, yet eye-catching gift, especially when you use a whole medley of different colours and sizes of chilies.

When making pickled chili gifts select chili varieties to suit the receiver. For chili heads use extra hot varieties like habanero and tabasco. For soft mouths use milder varieties like Jalapeno and Hungarian wax.

If you don’t grow your own chilies you’ll find a ready supply at your local greengrocer or supermarket.

You’l find many more recipes on our main recipe page. We also stock a range of exotic spices and freeze dried herbs in the Eco Herb Shop.

Quick and Easy Chili Pickles Recipe
Makes one big jar.
  • Fresh whole chilies
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons pickling spice (optional)
  • 3 tablespoons sugar (or to taste)
  • You'll also need a sterilized wide mouth jar
  1. Wash the chillies under running cold water.
  2. Poke a few small holes in the top of each chili to allow the pickle to penetrate them.
  3. Add the water, vinegar, optional pickling spice, and sugar to a pot and slowly bring to a boil. Remove from the stove the moment it starts boiling.
  4. Meanwhile, pack the chilies into the sterilized bottle.
  5. Carefully pour the just boiled pickle mixture over the chilies, leaving no headspace.
  6. Let it cool and remove trapped air bubbles by gently tapping the jar on the table.
  7. Seal and store in the refrigerator. Use within four to six weeks.

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Pikante Hoendernoedelsop Resep

pikante hoender noedelsop

In die 12de eeu het die beroemde geneesheer en filosoof Maimonides kruiebaddens en hoendersop voorgeskryf vir die behandeling van verkoues.

Meer as 800 jaar later, bevestig die New England Journal of Medicine dat Maimonides reg was. Navorsers het bevind dat hoendersop ‘n ligte antibiotika en ontstuwingsmiddel is, en dat dit geïrriteerde lugweë streel. Tradisionele Chinese genesers maak vandag nog van hoendersop gebruik om verkoues te behandel.

Om vinnig ‘n genesende hoendersop te maak, sit hoender, uie, wortels, peper en ‘n knippie sout in ‘n pot met water. Bring tot kookpunt. Voeg ‘n brandrissie, peper en knoffel by. Kook stadig tot die hoender uitmekaar val. Skep die vet af en giet die sop deur. Voeg ‘n paar dun skyfies suurlemoen by en bedien stomend warm.

Hier is een van my gunsteling hoendernoedelsop resepte. Om die genesende krag van die sop te versterk sit ek ekstra gemmer, knoffel en brandrissie by.

Pikante Hoendernoedelsop
  • 1,5 liter hoenderaftreksel
  • 2 wortels, geskil, in blokkies gesny
  • 2 selderystingels, fyn gekap
  • 3 sprietuie, gekap
  • 5 ml sout
  • 2 ml peper
  • 1 eetlepel gerasperde gemmer
  • 3 knoffelhuisies, gekneus
  • 1 brandrissie, gekap
  • 150g sampioene, in dun skyfies gesny
  • 50g rou eier noedels
  • 150g gaar hoender, in blokkies gesny
  1. Bring die aftreksel tot kookpunt in 'n groot kastrol.
  2. Voeg die wortels, seldery, sprietuie, sout, peper, gemmer, knoffel en brandrissie by. Prut, bedek, vir 15 minute.
  3. Roer die sampioene en noedels in. Voeg die hoender by en prut vir 10 minute.
  4. Bedien dadelik

This recipe is also available in English.

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Spicy Chicken Noodle Soup

bowl of spicy chicken noodle soupIn the 12th century the great physician and philosopher Maimonides prescribed herbal baths and chicken soup as remedies for the common cold.

More than 800 years later, the New England Journal of Medicine confirmed that Maimonides was right. Researchers found that chicken soup was a mild antibiotic, decongestant and throat soother. Chinese healers to this day also use chicken soup to treat colds, though they do add some herbs, like ginseng, to their brew.

To make a healing chicken soup simply add chicken, onion, carrots, pepper and a pinch of salt to a pot with water. Bring to a boil. Add a chilli pepper and garlic. Boil slowly until the chicken is soft and tender. Skim off the fat and pour through a sieve. Add a few squirts of lemon juice and serve steaming hot. Sip slowly.

Here’s one of my favourite chicken noodle soup recipes. To boost its cold fighting properties I add loads of ginger, garlic and chilli pepper.

Spicy Chicken Noodle Soup
  • 1,5 litres chicken stock
  • 2 carrots, peeled, diced
  • 2 stalks celery, finely chopped
  • 3 spring onions, chopped
  • 5 ml salt
  • 2 ml pepper
  • 1 tablespoon grated ginger
  • 3 cloves garlic, crushed
  • 1 chilli pepper, chopped
  • 150 g mushrooms, thinly sliced
  • 50 g raw egg noodles
  • 150 g cooked chicken, diced
  1. Bring stock to a boil in a large saucepan.
  2. Add the carrots, celery, spring onions, salt, pepper, ginger, garlic and chilli pepper. Simmer, covered, for 15 minutes.
  3. Stir in the mushrooms and noodles. Add the chicken and simmer for 10 minutes.
  4. Serve immediately.

Hierdie resep is ook beskikbaar in Afrikaans.

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Smoked Chilli Chutney Recipe

Technically this is not a chutney. It’s more like a traditional Cape Malay blatjang which is essentially a tangy chili sauce. It’s quick-and-easy to make and it will keep almost indefinitely in an airtight container in the refrigerator. Adjust the ‘heat’ to suit your palate.

smoked chilli chutney with crostini and brie
This quick-and-easy chutney is exceptionally versatile. Here it’s served with crostini, brie, and preserved figs for a delightful appetizer.
Smoked Chilli Chutney
Serve with cheese, hamburgers, fish and meats.
  • 60ml grape vinegar
  • 900g apricot jam
  • 8 habanero (or 14 birds eye) peppers, finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 teaspoon salt
  • 5ml smoked paprika
  • 5ml paprika
  1. Mix the vinegar and jam to a smooth paste.
  2. Add the remaining ingredients and mix until well blended.
  3. Bottle and let stand for at least a week to allow the flavours to develop.
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Habanero Hamburger and Hotdog Sauce

This hot chilli sauce is a firm family favourite and it never fails to get compliments. It’s based on a style widely used in the West Indies. Basically it’s habanero peppers, tropical fruit, yellow mustard, and a few other ingredients thrown in for good measure. And it’s super quick-and-easy to make.

chilli hamburger and hotdog sauce
Give your next hotdog or hamburger an upgrade with this West Indian style chilli sauce. Photo credit: iStockPhoto
Habanero Hamburger and Hotdog Sauce
  • 12 habanero chillies, roughly chopped
  • 1 ripe mango, peeled, pitted and chopped finely
  • 1 cup cheap yellow prepared mustard
  • ¼ cup brown sugar
  • ¼ cup white vinegar
  • 1 tablespoon mild curry powder
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  1. Blend all the ingredients to a puree in a food processor.
  2. Bottle and let stand for at least a week before serving to allow the flavours to develop.
  3. Keep refrigerated.
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Healthy Tomato Salsa Recipe

This mild but addictive zesty tomato salsa is low in kilojoules and loaded with healthy phyto-nutrients and lycopene. Various studies revealed that men that eat lots of tomatoes had a greatly reduced risk of prostate cancer due to the lycopene in tomatoes.

This tomato salsa is a delicious match with any braai meal, it also adds a bright note to any Mexican dish.

I prefer to use ripe (red) Jalapeno peppers but you can use any chili pepper you like. And if you don’t have fresh peppers, dried peppers will do just as well.

Healthy Tomato Salsa Photo
A zesty tomato salsa boasting loads of cancer fighting properties.
Healthy Tomato Salsa
Serves: 4-6
  • 3 - 4 ripe tomatoes (preferable vine ripened), diced
  • 4 spring onions, sliced finely
  • ½ cup cilantro (fresh coriander leaves, aka danja or dhania), chopped
  • ¼ cup fresh mint, chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 Jalapeno chili pepper, seeded and finely chopped
  • ½ teaspoon coriander seed, ground
  • ½ teaspoon cumin, ground
  • ¼ cup lime juice (or lemon juice)
  • Salt and freshly ground black pepper to taste
  • Cilantro to garnish
  1. Mix all the ingredients in a small serving bowl.
  2. Adjust the seasoning to taste.
  3. Refrigerate for 30 to 60 minutes to allow the flavours to develop.
  4. Garnish with fresh cilantro just before serving.