Eight-by-Six

I popped into Homebase on Friday and found three chilli plants heavy with fruit for 20p each, well you just can't let a bargain like that go. So I plan to make some pickled chillies and found a Jamie Oliver recipe. I planted up two of the plants into pots and have put them in the dining room where its south facing. Hopefully I can continue to get chillies, who knows. The other one has been striped of its chillies and planted outside for now. PICKLED CHILLIES 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 chil...

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...

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.