Pickled Chillies
500g fresh chillies (can use a variety)
1/3 cup salt + 1 tablespoon extra
3 cups water
3 cups vinegar (I use plain white vinegar)
2 tablespoons whole black peppercorns
Multiply the recipe according to how many chillies you have.
Wash chillies. Leave whole, but cut off stalks and cut out any flaws or spots (leave seeds in).
Put chillies, salt and water in a bowl together; stir to dissolve the salt. Cover and stand for 24 hours.
Drain chillies and rinse well with cold water.
Pack chillies into sterilized jars.
Combine vinegar, extra salt and peppercorns in a saucepan. Bring to the boil, then simmer, covered, for 5 minutes.
Pour vinegar mixture over chillies, distributing peppercorns fairly evenly between jars. Seal.
Mature for 6 weeks before eating. Refrigerate after opening. Keeps very well.
SO HOW'D IT GO?
Be the first to add a comment.