Pickled Chillies
Ingredients
The list of ingredients below will fill 2 jam jars. Adjust according to the amount of chillies/jars you have.
- 250g medium-sized chillies
- 2 bay leaves
- 6 black and 6 pink peppercorns
- 1tbsp coriander seeds
- 1 level tbsp salt
- 4 level tbsp caster sugar
- 600ml white wine vinegar
- 2 sterilised jam jars
Method
Cut off the stalk end of each chilli and slice each in half along its length. Remove the seeds, if you like, but I leave ours in.
In a shallow dish, cover the chillies and the bay leaves with boiling water and leave them for approximately 5 minutes. Drain them well.
Into each jar, add the peppercorns, coriander seeds and salt then pack in the chillies and bay leaves.
Heat the sugar and vinegar over a low heat until the sugar dissolves. When the solution is hot (but not boiling) pour it on to the chillies in the jars.
Close the lids while still hot to create a seal. Once they are cool, store the jars in a fridge and eave for at least 2 weeks before using.
The chillies should keep for at least 4 months.