For several years I threaded them like Joy mentions, but now I leave them in a small basket on the counter. Eventually the day comes when I go to use them and it's dry, so after that I put them in a jar, stems and all.
If I have too many peppers, fresh or dry, then I make a fermented hot sauce with or without garlic: http://wholewheatfsm.blogspot.ca/2013/11/fermented-hot-sauce-recipe-from-dried.html
The first question is how do you use your dried peppers? I use them ground up.
The way I favor is cutting the peppers in slices and putting them in my dehydrator. When dry I grind them, put them in a jar in the spice cupboard and we are good to go.
In the oven, cover a cookie sheet w parchment paper and place oven on lowest setting with a wooden spoon in the top of the door to keep it cracked. Should take half a day or so, but well worth it in the winter when you still have them. (Please make sure the wooden spoon is not in contact w heating element)
Hanging dry as Joy suggested is fun and they look very cool. You can also dry them in the sun, in an oven or in a dehydrator if you own one. It really depends what will work best for you.
I cut my thai, super hots and cayenne pepper with a quarter inch stem left on. I take a regular needle and thread and thread them together to make a string of peppers, with enough thread to make a loop for hanging. I hang them in a dry spot in the pantry. After completely drying, I ziplock them and they are ready for crushing and or grinding for recipes throughtout the year. I also crush a bunch of mixed and place them in a cheese shaker for everyday use.
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If I have too many peppers, fresh or dry, then I make a fermented hot sauce with or without garlic: http://wholewheatfsm.blogspot.ca/2013/11/fermented-hot-sauce-recipe-from-dried.html
The way I favor is cutting the peppers in slices and putting them in my dehydrator. When dry I grind them, put them in a jar in the spice cupboard and we are good to go.