Home grown chilli peppers

[Busybee]

This feel like a daft question, so bear with me please.

A neighbour gave us a chilli plant earlier this year, it’s done well and has many green chillis on it varying in size from an inch up to about five inches in size. I think I should pick the fruit soon before we get a hard frost.

What should I do to dry the chillis? Should I put them in the bottom of the Rayburn to dry out slowly? I really don’t know how to process and store them.

Any ideas oh great hive mind?

Also what to do with white aubergines? plants again off same neighbour.

Thanks BB

[Ratatouille]

I string chillies on a thin string and hang them in the sun. If no sun you could go for a warm dry place - the airing cupboard or above the Rayburn.

You can do anything with a white aubergine that you can do with any aubergine. White aubergines are the reason they are sometimes called egg plants

[suffolk]

I agree ... string them up ... I use button thread and a darning needle
and string them across the inside of a sunny window. Or you can freeze them individually on a tray then bag them
Up to take out one by one. The frozen ones keep their flavour as well as their heat.

[scullion]

[scullion]

you beat me to it, suffolk!

[StokeySue]

If they are still green probably better frozen than dried? Great for Indian curries

[suffolk]

[Busybee]

Thank you, I shall pick the crop tomorrow and probably freeze, I hadn’t considered freezing for some reason.

The aubergines will also be picked, along with the late raspberries and strawberries.

BB

[Seatallan]

I've dried them as Scully suggests and also successfully frozen them.

If you're after a recipe to use them up, I have a wonderful Nigella recipe for chilli jam. I often make a batch for Christmas presents as it goes well with cheese and looks so festive when jarrred up. It's quite pokey but very tasty.

[Herbidacious]

I have strung them up to dry too.

I have a chilli question as well. Should I put it on another thread? I have grown some small round mild ones that are supposed to be like Peppadew. I thought I'd stuff them with soft cheese as you see in delis. But presumably I need to do something with them first (i.e. not leave them raw.)
Not sure what/how... any ideas?

[Ratatouille]

Blanch them briefly, stuff then cover in oil.

[Herbidacious]

[karadekoolaid]

Missed this one, but I´d have also recommended freezing or drying. I don´t even bother setting them apart on a tray; I just dump all the chiles in a ziploc and straight into the freezer. They come out individually when ever required.
For drying, I only ever dry the red ones - just leave them on a tray in the garden shed. But then I´m fortunate enough to have a day temperature of around 27° most days, so they dry fast.

[scullion]

i just bung them all in a bag rather than separating them, too.
if i've been near an asian supermarket which sell a large variety of loose chillies i buy reasonable amounts of different types, freeze them and use them appropriately,
(removing some seeds for the following year before freezing).