These chillies are are produced on a commercial scale in Turkey to meet the demand. Easily grown in the UK, they are the perfect choice for preserving. They are rather more pungent than most pickling peppers.
Although these are perfectly acceptable as ripe fresh chillies, they are normally picked and pickled while still light yellow. Pickled peppers are a very common side dish in Turkey, and will accompany most traditional meals.
When pickling the chillies, a short length of stem should be left on each fruit. This makes them very easy to eat. The stem is held between thumb and forefinger, and the whole pickled chilli pulled off the stalk with the front teeth. Provided only unripe chillies have been used, the seeds are not noticeable.
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