I was given a whole punnet of home grown purple chillies this week. So I decided to make a jar of pickled chillies. Here is the simple recipe I found on the net.
This receipe is for approx 900g of chillies.
Soak the chillies overnight in the brine mixture, as it helps to keep the chillies crisper. Cover the chillies with the brine in a bowl, and place a plate to keep them submerged
Brine : 3 cups water, 1 cup pickling salt (I use rock salt)
Next day make up the pickling solution as follows.
Pickling solution: 3 cups white wine vinegar, 3 cups water, 3 teaspoons pickling salt
Remove the chillies from the brine, wash and dry. Put a small hole into each one to stop them floating to the top of the jar!
In a saucepan combine the water, vinegar and salt. I added pickling spice and bay leaves at this stage. Bring this to the boil and then pour over the chillies. remove any trapped bubbles. That's it, how simple!
Store for 4 to 6 weeks in a cool, dark place before eating.
This receipe is for approx 900g of chillies.
Soak the chillies overnight in the brine mixture, as it helps to keep the chillies crisper. Cover the chillies with the brine in a bowl, and place a plate to keep them submerged
Brine : 3 cups water, 1 cup pickling salt (I use rock salt)
Next day make up the pickling solution as follows.
Pickling solution: 3 cups white wine vinegar, 3 cups water, 3 teaspoons pickling salt
Remove the chillies from the brine, wash and dry. Put a small hole into each one to stop them floating to the top of the jar!
In a saucepan combine the water, vinegar and salt. I added pickling spice and bay leaves at this stage. Bring this to the boil and then pour over the chillies. remove any trapped bubbles. That's it, how simple!
Store for 4 to 6 weeks in a cool, dark place before eating.
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