Advertisement
Pickled Chillies
- Makes
1
jar - Difficulty
Easy
- Ready in
10 min
By Amelia Freer
Published 2022
These need to be made a month or so in advance of when you want to eat them but you’ll be so grateful to have them in your fridge when a bland meal needs a lift. The heat of the chilli is mellowed with the pickling process, so they give out a lovely warmth, rather than setting mouths on fire. I love them over eggs, on salads, in curries, soups and stews.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe