Truth is I bought too many chillies for yesterday's tomato and chilli relish, so I thought that I would do another of my favourites, which is more interesting than the bangers and mash we had for dinner tonight!!
Pickled Chillies:
Ingredients:
600 g Green Chillies (or any kind you want to add)
15 Whole black pepper corns
5 Bay Leaves (fresh not dried)
2 tbsp Whole coriander seeds
5 tsp Course Sea Salt
6 tbsp Castor Sugar (Heaped tablespoons)
1 lt Vinegar (I use a mixture of white, red grape and apple cider vinegar)
Method:
Carefully score the chillies from the stalk end to the tip on one side only and remove the pips.
Pour Boiling water over the chillies and let it stand for 5 minutes, then drain.
Put the black pepper corns, bay leaves coriander, chillies and salt into a large jar (approximately 1,5-2lt), which has been sterilised.
Put the castor sugar and the vinegar into a pot on the stove and heat until the sugar has desolved and the mixture is hot but not boiling.
Pour the vinegar over the chillies in the jar, making sure that there is enough vinegar to cover all the chillies.
Allow the jar to cool before fastening the lid. Put it into the refrigerator.
Leave for a minimum of 2 weeks, will keep for four months in the fridge.
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| The prepared chillies |
Notes:
The Chillies:
Once again be careful when working with chillies, if you have sensitive skin, wear gloves. I find the best thing to do is find an area of the kitchen to work in, where you will not get the chillies on anything that might be used in the preparation of the next meal. The sink usually works best as it is the easiest to clean once finished. Start with the chillies and once they are in the jar you know that you are finished with the "risky" ingredient. You will notice in the photo's that I have not deseeded my chillies and I have used all sorts, this is up to you, leaving the seeds in makes the mixture a lot hotter!!
Longevity:
I made the same mixture with my mom over a year ago and the chillies are still great. I finished the bottle just the other day, and thus have just made another batch.
Great Tip:
As you start using the chillies, add peeled cocktail/small onions to the jar. Within a month you will have nice and spicy pickled onions!
When doing a steak in the pan or under the grill, drizzle a bit of the vinegar from the jar over the steak, it will give it a nice spicy kick!
One of the nicest things about the pickled chillies is that you always have a "fresh" chilli on hand if you need it in a recipe. I find it very frustrating to buy a whole punnet of chillies only to use one and have the rest go to waste, in this way you can pickle them and always have a chilli ready for use straight out of the fridge.
Enjoy making and eating this one! I promise the next post will have no chillies in it!
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| The finished product! |
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