Sunday, 17 October 2010
Pickled Chilli recipe
600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves (fresh from my garden)
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre/1¾ pints white wine vinegar or rice vinegar
For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).
Carefully 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 the 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 to cool down and then put the lid on.
Put in the fridge and leave for a minimum of two weeks before using. They will keep in the fridge for at least four months.