Pickled chillies

Pickled chillies

Cooking time: Less than 30 minutes
Course: Side dish
Cooking method: boil/steam

Makes: 1 large jar

500g long chillies
250ml water
250ml white vinegar
1 teaspoon sugar
1 tablespoon salt
1 teaspoon coriander seeds
1 teaspoon peppercorns
1-2 bay leaves

Wash whole chillies and pierce them 4 or 5 times with a pin.

Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.

Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal. After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.

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