Tags: Pickled Chillies. Recipe. Food.
DEB’S PICKLED CHILLIES
It’s finally that time of year, our vegetables are starting to get their grow on. That means that it’s a good time to start to think and plan exactly what we are going to do with all of our produce.
I for one love chilli in all different ways. This particular recipe is as simple as it gets and oh so yummy! I use these in sandwiches and salads, actually, anywhere there is chilli required in a recipe.
Pickling chillies are great because you can choose the chillies that you like. Either fiery hot or mild, it’s completely up to you. A trial and error type process, it’s really a pickle, then wait and see kind of thing. You’ll soon work out which plants you grow have the hottest chilli! If you have an abundance, this recipe is simple and you can pickle as many as you like in one go.
The process begins with your chillies the night before, washing them and then (here’s the tedious bit) putting a small slit lengthways in each chilli with a sharp knife (this is so the salt and vinegar gets right through the entire chilli, preserving them properly)
Afterward, put them all together in a bowl with about half a cup of salt per kilo of chillies (rock salt works best).
Fill with water and place a plate or something on top so they don’t float. Leave overnight.
The next day, drain the chillies.
The actual recipe is really simple:
A mixture consisting of 2/3 white vinegar and 1/3 water, making sure there is enough mixture to cover every chilli in each jar. That’s all there is to it!
No matter how many chillies you have it’s still the same ratio! You will also need enough jars to accommodate your chillies.
I sterilise mine before use by boiling them. METHOD: Put all of your chillies into the jars prepared.
Boil the water and vinegar mixture for about five minutes, and pour over the chillies into the jars.
Tap, shake and wiggle the jars to get rid of any excess air.
Just pop the jars into the pantry for about 3-4 weeks before you eat, and refrigerate after opening. Simple!