Hi Mamta,

I have bought some fresh red chillies - they call them hot finger peppers here in the US - and am planning to try either the Chilli Pickle - 2 recipe or the Chilli Pickle Stuffed - 2. The first one asks for "salt to taste" and the second does not mention any salt at all, though I assume the salt must be added into the spice mix before stuffing. I am not too experienced in pickle making, though, so could you give me an idea of how much salt I would need?

And, if you happen to be familiar with this type of chilli, could you also let me know which recipe would be more appropriate for me to use?

Thanks!

Maya

If it says salt to taste then you are only looking at a pinch or two as salt isn't good for you in vast amounts. Some people might like things a little saltier than others so might use a little extra (or in my case none unless a recipe really really needs it).

Salt is never used in great quantities unless is something like fish baked in salt where the salt isn't eaten, its just used to seal the fish inside while its baked.

Or if you are salting something to remove moisture but then the salt is washed or rubbed off.

I've not seen a recipe yet that uses much more than a teaspoon or two of saltif its to be eaten.

Steve

Thanks, Steve. I only ask because pickles typically have a higher salt content than do other foods, but I wouldn't want to overdo it all the same.

Maya

After posting my comment it got me thinking.....

I have had and bought pickled veg (love the stuff) in Cyprus and Corfu, and back here with origins from Greece.... I then spotted a jar of pickled veg (you know cauliflower, gerkin, peppers etc) in our local Turkish shop, so couldn't resist... however the Turkish version is incredibly salty, meaning I can only eat a couple of bits and then I've reached my throat burning limits...

maybe its a regional thing to add lots of salt.. I suppose it depends on how much you are going to eat in a sitting.. (with the Greek/Cypriot type I could eat it like eating salad... with the Turkish type I can only use it like a little flavour boost on top of a salad)

Steve

Hello Maya

I am not at base at present, so it is difficult for me to check the recipes. IBut if remember correctly, it is about full 1 tbs. to every 500 gm of chillies. The pickles are quite salty, taste the stuffing before you fill chillies. It should be quite salty.

Was this salt content correct ?

Thanks

Steve

Can't remember if I corrected them when I got home Steve, both now have salt conten given.

One has to remember that slat content of most Indian pickles looks quite high to the unintiated, but it tastes fine once ready.

Mamta

Watching James Martin yesterday making sardnines on the BBQ and he mentioned he'd seen it done (I think) in Portugal where they put loads and loads of salt on before cooking. This basically acted as a non-stick coating to stop it sticking to the grill and most of it falls off during the cooking. So I suppose a big hand full of salt when you are only getting a small portion of it isn't what it seems either.

Steve