Pickled Chillies
It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.
750ml jar
Prep: 5 minutes
Cook: 3-5 minutes
Cook: 3-5 minutes
Ingredients
Pickled Chillies
- 12-15 large chillies
- 1 tbsp maldon salt or similar flaked salt
- 1 tbsp caster sugar
- 250ml rice wine vinegar
- 250ml water
- 1 star anise
- 1 tsp fennel seeds
- 1 tsp corriander seeds
- 1 tsp peppercorns
- 1 bay leaf
Method
Pickled Chillies
- Prick the chillies all over with a pin and place in a sterilised 750ml jar.
- Place all the remaining ingredients in a stainless steel saucepan and place over a moderate high heat and bring to a strong simmer. Remove it from the heat and pour over the chillies in the jar and seal (be sure to cover the chillies).
- Refrigerate and leave for at least 4 days before eating.
Recipe Ideas
Roasted Citrus and Saffron Turkey with a Jewelled Couscous Stuffing
8-12 Portions (dependant on size)
Prep: 40 minutes
Cook: 2 1/2 - 3 hours (allow 18-20 minutes per 450g)
Recipe
Keywords:
cook
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preserves
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ingredients
chilli
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chillies
Categories:
sidedishes
vegetarian