Pickled Chillies

Pickled Chillies


Cooking time: Less than 15 minutes
Course: Condiment
Cooking method: boil/steam, fridge/freeze
Season: All year round
Special options: Vegetarian

Pickled Chillies Makes about 2 litres (8 cups).
Heat Rating: Mild
This recipe must be made at least 2 weeks ahead before using. Chillies will keep for up to 4 months.
Makes about 2 litres (8 cups).
Heat Rating: Mild
This recipe must be made at least 2 weeks ahead before using. Chillies will keep for up to 4 months.
INGREDIENTS

600g long fresh red, green or yellow chillies
10 whole black peppercorns
10 whole pink or white peppercorns
1 tablespoon coriander seeds
1 teaspoon yellow mustard seeds
5 dried bay leaves
5 cloves garlic, peeled
2 litres (8 cups) apple cider vinegar
2/3 cup (150g) caster sugar
2 tablespoons sea salt

METHOD

1. Wash and dry chillies. Arrange chillies, peppercorns, seeds, bay leaves and garlic in a large sterilised airtight jar.

2. Heat vinegar, sugar and salt in a medium saucepan until hot but not boiling. Pour hot vinegar mixture over chillies in jar; ensure chillies are totally covered with liquid. Seal while hot. Cool to room temperature.

3. Store chillies in refrigerator for at least 2 weeks before using. Remove chillies from liquid and chop or slice to use in salads, on antipasto platters and with meat dishes.

Not suitable to freeze.

Suitable to microwave.

COOK’S NOTE: Large chillies are mild - for a hotter version, use smaller chillies.



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