EASY & QUICK PICKLED CHILLIES
COOKBOOK: Internet Recipe
We bought a small plant from the nursery and before we knew it we had chilli coming out of our ears! I was collecting a magnificent handful of chilli almost daily.
This recipe for preserving these little beauties. Simple & delicious. Allow it to cool down completely before refrigerating.
They preserve for a good 5 months and you can enjoy them with each of your dinner plates.
500g chillies or peppers, sliced 1/2 cup white vinegar 1/2 cup water 1/3 cup sugar 2 teaspoon salt 1 teaspoon mustard seeds 2 bay leaves Sterilise the jar(s) by adding boiling water, allow them to stand for 5mins and then tip the water out. Do not rinse.Set aside. Bring water, sugar, vinegar, salt, bay leaves and mustard seeds to boil. Remove and set aside. Add the chilli in the jar of 500ml or individual jars. Ladle the hot liquid carefully into the jar until it covers the chilli. You can push the chilli into the liquid. Ensure that one bay leaf is in the jar. Seal carefully as the jar will be very hot. Allow it to cool down to room temperature before you place it in the fridge. Can be preserved for upto 5months.