Pickled Red Chillies
Preserve them when in season and they will be great to add to salads, pasta dishes or a juicy slider
Ingredients
- 500 grams Red Chilli Peppers
- 500 ml Apple Cider Vinegar
- 25 grams Sea Salt
- 25 grams Brown Sugar
- 2 Bay Leaves
- 3 sprigs Thyme or Oregano
- 6 cloves Garlic (slightly crushed)
- 125 ml Olive Oil
- 2 tbsp Black Peppercorns
Instructions
- Wash the red chilli peppers with cold water and cut into 1 inch pieces. Discard the stems and most of the seeds.
- Bring all the other ingredients to a high simmer in a heavy-bottom pot.
- Add the chopped chilli peppers in the simmering pickle and continue simmering on low heat for 15 minutes.
- Bottle the chilli peppers and pot juices in sterilised jars.
- Boil the sealed jars in hot water (bain-marie) for 20 minutes. Leave to cool and store in a dark dry place. Will be ready to use in 1 weeks and should last for 6 to 8 months.
Notes
You can consider swapping the brown sugar for honey or carob syrup.