hey bro thank you for going thru this step by step.. my suggestion, i think you should do more videos of the process of pickling italian dishes, like this hot oil... sauce, pesto!! mm, pelate peppers, all that.. i would def want to see those.. thanks for the guidance on the hot peppers going to hurry to my kitchen and start this process. grazie bello
Your recipe caught my attention!! :) Thank you for sharing your knowledge and experience from this amassing receipe. It made me feel ready and finally pushed me to try. I wish you all the best !! :)
Is it room temperature oil or we need to heat the oil?? I made Chinese chilli oil with chilli flakes and everything but it reqd hot oil. I am assuming the oil is room temperature for this version??? Thanks for the recipe! I'll definitely try it as I love spicy food❤️❤️❤️
Hello Sir, I just came across your channel, and i love canned chillies, my question Is, can i use another cooking oil except olive oil? I just don't like the taste of olive oil, no offense ! Grazie 🙏
When you store jars for 3 months do you put it in cool dark place or out on counter room temperature ? And what kind of olive oil do you use I heard there are 2 different oils . One for cooking and the other for eating on salads , foods you don't cook.?
Regular olive oil is generally considered to be used for salads and Extra Virgin for cooking. I rarely bother with but both, instead I just use EVO for everything. If one tastes better, there’s no point in buying one that tastes just ok and another that is better, and costs more as well.
Hi.. A question.. I've made this a couple of times. The first was with whole chilli's, just because it looks nice. They went bad. I thought it was due to air being trapped inside the chilli's.. I then made it with chopped chilli's and it has gone bad yet again !! Bubbles are coming out of the chilli's like they are fermenting. What am I doing wrong ? I've used olive oil and sunflower oil just incase it was the oil.. Any ideas what I'm doing wrong. Any advice would be appreciated. Thanks. Jason from London..
Hi Jason, the main reason it could be doing this is the freshness and the quality of the chilli peppers. Make sure not to use any damaged ones, even with a little bit of black spots. Also make sure you get completely fresh chillis. Follow how I did it in this video and let me know your results 👍
It seems pretty unlikely that it would ferment after taking a bath in vinegar for 24 hours. Maybe the chilis were too thick or something, just an educated guess. Vinegar kills bacteria and especially fermentation.
Yeah I wouldn’t recommend it, discard and try again, it’s started fermenting. It’s really important the chillis are very fresh and to leave in the vinegar for longer. Also make sure the jars are sterilised. Try again, it’s worth it :)
@@CookingwithanItalian thank you one last question, I put them in sterilised jars tonight but I don't have any way to seal them properly, is it ok just to tighten by hand?
I just saw this reply now, I have had them covered. Do you think they will still be okay? Removing the vinegar today after 48hours When you put the lid on after oil, how does it seal?
You can keep it not in the fridge as long as the oil is covering all the chilli, upto 2 years, important under the oil and in a dark place. Thanks for watching!
Hi, why waisting vine vinegar? Can I re-use it for something else with chilli flavour? Or can I use plain apple cider vinegar instead only because is much cheaper in Australia? Can I keep those jars in the pantry or in the fridge since they aren't pasteurised? Thank you.
Thank you for the video. Question, instead of cutting the chillies into small pieces , can I make holes in the pepper and put pepper in jar as one whole piece ? I’m thinking it can save time this way
Thank you very much. Question. Why is the vinegar important? Is it just for the flavour or is there another reason why you must soak the chilies in vinegar? Thanks!
Heya, thanks for watching! Good question, the vinegar is used as a function to ‘cure’ the chilli, and plus to give the sharp sour taste to the chillis. Try it out and let me know what you think. Ciao
Quick question after 3 months could you put all the oil in a oil bottle and just refill the jar with fresh oil and wait another few months? Or just take it as and when needed
If you found mould you should get rid of that jar, it will only spoil the rest. The salt and vinegar are needed to help cure the chillis and avoid bacteria Caio
hey bro thank you for going thru this step by step.. my suggestion, i think you should do more videos of the process of pickling italian dishes, like this hot oil... sauce, pesto!! mm, pelate peppers, all that.. i would def want to see those.. thanks for the guidance on the hot peppers going to hurry to my kitchen and start this process. grazie bello
Thank you very much for the lovely comment. Ciao Bello or bella 😁😁😁👋👋
Thank you for this recipe. Simple ✅ easy ✅ and for answering some of the questions I had but found in the thread ❤
Your recipe caught my attention!! :)
Thank you for sharing your knowledge and experience from this amassing receipe.
It made me feel ready and finally pushed me to try.
I wish you all the best !! :)
Thank you very much, ciaooo
Awesome! Love it, just what I was looking for. Thank you.
I am very happy you like it. Ciaoooo 😁😁
Great. Thank you
Thank you very much. 😁😁
Is it room temperature oil or we need to heat the oil?? I made Chinese chilli oil with chilli flakes and everything but it reqd hot oil. I am assuming the oil is room temperature for this version??? Thanks for the recipe! I'll definitely try it as I love spicy food❤️❤️❤️
Yes it is room temperature, but you can heat it up as well. Ciao ❤️❤️
I’m making these today since my hot peppers are ready to be harvested
Very good, let me know what you think about it. 😁😁
@@CookingwithanItalian I just put the olive oil in. Now we wait
Thank you 🙏
Thank you very much for watching us. 👋👋👋
Non l'ho visto fatto in questo modo. Interessante. Aggiungo il sale e poi strizzo con una pressa. Poi sott'olio in un barattolino
Grazie Piero!
Prova è molto facile, ed è buonissimo. Ciaoooo
@@CookingwithanItalian mi penso, in questo modo i molto importente che uso un aceto buono
Reminds me of being a kid 👍 thank you
Hello Sir, I just came across your channel, and i love canned chillies, my question Is, can i use another cooking oil except olive oil? I just don't like the taste of olive oil, no offense ! Grazie 🙏
No problem, you can try with any oil. Ciaoooo
When you store jars for 3 months do you put it in cool dark place or out on counter room temperature ? And what kind of olive oil do you use I heard there are 2 different oils . One for cooking and the other for eating on salads , foods you don't cook.?
In cool and dark is perfect. I use extra virgin olive oil. 👋👋
Regular olive oil is generally considered to be used for salads and Extra Virgin for cooking. I rarely bother with but both, instead I just use EVO for everything. If one tastes better, there’s no point in buying one that tastes just ok and another that is better, and costs more as well.
Thankyou I'm a month in and its looking good I'll wait another 2 and I'll be back with an update.
Well how was it? :D
Hey, how about the update?
Love the recipe, thank you!!
Thank you very much for watching the video. Ciaoooo
Lovely 😋👌how long can you keep it?
Ciao, you can keep it over a year. 👍👍
Hey, nice video. How long for this oil to get bad? I think u said it but im not sure. thanks
Hey Zaagvis, as long as the chilli stays under the oil you could easily keep a year and a half to 2 years
Do you need to refrigerate after vinegar and then to store after adding oil? Or are the stored in pantry
Just store in pantry
Very good
Thanks
Hi..
A question..
I've made this a couple of times.
The first was with whole chilli's, just because it looks nice.
They went bad. I thought it was due to air being trapped inside the chilli's..
I then made it with chopped chilli's and it has gone bad yet again !!
Bubbles are coming out of the chilli's like they are fermenting.
What am I doing wrong ?
I've used olive oil and sunflower oil just incase it was the oil..
Any ideas what I'm doing wrong.
Any advice would be appreciated.
Thanks.
Jason from London..
Hi Jason, the main reason it could
be doing this is the freshness and the quality of the chilli peppers. Make sure not to use any damaged ones, even with a little bit of black spots. Also make sure you get completely fresh chillis. Follow how I did it in this video and let me know your results 👍
Happened to me too. Its the moisture. The chilli have to be completely dry.
It seems pretty unlikely that it would ferment after taking a bath in vinegar for 24 hours. Maybe the chilis were too thick or something, just an educated guess. Vinegar kills bacteria and especially fermentation.
If they bubble over and seem to shoot up out of the jar when opening it , is it bad and unsafe?
Yeah I wouldn’t recommend it, discard and try again, it’s started fermenting. It’s really important the chillis are very fresh and to leave in the vinegar for longer. Also make sure the jars are sterilised. Try again, it’s worth it :)
After three months do you strain the oil or leave the chillis in?
Leave the chillies in the oil all the time. Ciao 👋👋👋
@@CookingwithanItalian thank you one last question, I put them in sterilised jars tonight but I don't have any way to seal them properly, is it ok just to tighten by hand?
By hand is perfect. 👋👋👋😁
Instead of vinegar can we use lemon juice
You can try but dont think that will work as well.
If u use lemon juice, use store bought lemon juice in a container, not fresh lemon juice.
Store bought is pasteurized.
What is the shelf life of this? Do we need to keep this in the fridge? Or do we store it in the open? Is there some temperature and light factor also?
KEEP it in the dark, and no fridge. 👋👋
Hi,
So after following recipe, and waiting 3 months I gave my FIL a jar. Once he opened he kept in the fridge. It's now bubbling. Please help
Don't put it in the fridge, just store it in dry place and make sure it's covered in oil. 👋👋👋
Any clue how long these last? I have a ton of peppers.
They last over a year... 👋👋
Do I now store these in the referidgerator?
Not in the fridge.👋👋
Where and how should I store them?@@CookingwithanItalian
@user-jt6ml3xl1n room temperature and in dark place.
thank you
@@CookingwithanItalian
Could someone educate me? Why do they not spoil if they're unrefrigerated? Thanx 😃
Because they are curing in vinegar and Leiter in olive oil.
Do you put lid on the jar for 48 hour with vinegar before you add the oil? Or leave uncovered?
I leave it uncovered. Ciao 😁
I just saw this reply now, I have had them covered. Do you think they will still be okay?
Removing the vinegar today after 48hours
When you put the lid on after oil, how does it seal?
Do they need to be put in the refrigerator?
No refrigerator. 👋👋
It has to be in fridge after you put olive oil?How long we can keep them?
You can keep it not in the fridge as long as the oil is covering all the chilli, upto 2 years, important under the oil and in a dark place. Thanks for watching!
Si può usare anche l’aceto di vino rosso? Grazie!
Certo. Ciaoooo
👏 bravo
Does this keep for a long time in pantry? Thank you.
Easy one year. 👋👋
TOP!
Ciao cognata, sempre gentile, ti mando un bacione, ciaooo
Grazie
Prego, ti auguro una buona giornata 👋👋
Can I use ordinary vinegar instead of white wine vinegar?
Any vinegar. 👋👋👋
@@CookingwithanItalian Thank you.
Hi, why waisting vine vinegar? Can I re-use it for something else with chilli flavour? Or can I use plain apple cider vinegar instead only because is much cheaper in Australia? Can I keep those jars in the pantry or in the fridge since they aren't pasteurised? Thank you.
Yeah you can try and use it for other things why not! experimenting is always the way forward with food. You can keep them in the pantry no problem.
hahahhahahahahahshhaha FFS
Thank you for the video. Question, instead of cutting the chillies into small pieces , can I make holes in the pepper and put pepper in jar as one whole piece ? I’m thinking it can save time this way
Lovely little girl!!
Hi there! I was wondering if it's safe to skip the vinegar step, just in case I don't have any vinegars around? Thanks in advance for answering!
Ciao, the vinegar is an important part of the process, vinegar is easy to get hold of. Good luck when you try to make it, ciao 👍👍
@@CookingwithanItalian Aight, thanks for the reply!
Thank you very much. Question. Why is the vinegar important? Is it just for the flavour or is there another reason why you must soak the chilies in vinegar? Thanks!
Heya, thanks for watching! Good question, the vinegar is used as a function to ‘cure’ the chilli, and plus to give the sharp sour taste to the chillis. Try it out and let me know what you think. Ciao
The vinegar ups the acidity, killing any forms of heat-resistant bacteria (botulism).
and after 3 months what do you do with it ?
Then it’s ready to use! :) you can use on salads, meats, loads of things! 👍
@@CookingwithanItalian ok well I'm all in thanks I actually started it today
Quick question after 3 months could you put all the oil in a oil bottle and just refill the jar with fresh oil and wait another few months? Or just take it as and when needed
@@CookingwithanItalian pizza 🍕
Just stumbled on your channel.
What about boutilisim?
The vinegar helps. 👋👋
@@CookingwithanItalian thank you
Can you please tell me if you have honey garlic and fresh chilli how long can you leave it at room temperature ?
nice to finally meet borats father
😂😂😂😂
I tried this and didnt put salt and vinegar and in the end after adding the oil i found one which got mold so i believe have to throw the whole?
If you found mould you should get rid of that jar, it will only spoil the rest. The salt and vinegar are needed to help cure the chillis and avoid bacteria Caio
After you put the oil you let it marinate for 3 months....in the fridge or room temperature.....can we wait less then 3 months😜
Good question. I have the same question. I've seen lots of chili oil videos and none of them tell you how to store it once they're in oil.
Hiya, store at room temperature always, main thing is to keep it covered in oil
Ida pickled some beets or eggs with the vinegar
Finger up!
Did you add salt at some point in the recipe
No salt. Ciao
is the vinegar step necessary?? Can I skip it?? Not a vinegar fan...
The vinegar is very important.
@@CookingwithanItalian Oh! is it.. I made this two weeks ago... and I did the vinegar step. Waiting to taste it... :). Thanks for the video :)
There is no salt in this recipe right? Or am I missing that part in the video?
1:49 Just seing those makes me want to take a spoon and bite in them. I love chilli 🤤
Thank you very much for the lovely comment. I love chilli to 🌶️🌶️🌶️😁😁.
I don't have vinegar what todo
don't do it then, you need either salt method, or this method with vinegar to greatly minimize chance of botulism
Go buy vinegar
What's wrong with the vinegar you pour away? Isn't it chili vinegar at that stage?
Yes you right, sorry... 👋👋👋
Disclaimer: Do not touch your Willy after handling the Chili. #ChiliWilly
And don't touch the chili after touching your Willy too!!
😂😂😂😂👋👋👋
Thank you very good recipe but why do you have the awful music in the background it detracted from your dialogue.
Thank you for the feedback, we will look into it. Hope you tried the recipe, let us know what you think.
@@CookingwithanItalian Also have issues with the music
A bit waste to throw vinigar
You are right, sorry... 😁😁
What kind of chilli are we talking about hear
Hi,it's jalapeño pepper. Ciao
Don't to washroom to take a leek. Mamma mia
That would hurt, yes wash hands alot! :D
No gloves, bold move cotton