Wednesday, 14 October 2009

Pickled Chillies

I was given lots of chillies from Jill at work (mine were a disaster!) So I decided to pickle some for her (and me!) Here is the recipe I found on Jamie's web site. Mine should be fairly hot as I couldn't be bothered to take all the seeds out! I used about 60. I am also making chilli jam and selling the jars at work. All proceeds to go to the Wear it Pink campaign as I am organising an event at work.
Jamie's recipe for Pickled Chillies from his book "The Naked Chef"

600gr / 1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
2 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre / 1 3/4 pints white wine vinegar or rice vinegar

For this recipe you must buy perfect green chillies without any blemishes (you can use red chillies but they will be slightly hotter). Carefuly score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this. Pour boiling water over the chillies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.
Next put your black peppercorns, bay leaves, coriander, chillies and salt into a large jar or other airtight container. Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies.
Allow it to cool down and then put the lid on, put into the fridge and leave for a minimum of 2 weeks before using. They will keep in the fridge for at least 4 months.

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