Pickled chillies

Name: Pickled chillies
Yield: Makes about 250 g
Ingredients: 100 g caster sugar; A pinch of salt; 500 ml white wine vinegar; 12 Szechuan (or black) peppercorns; 12 Szechuan (or black) peppercorns; 12 Szechuan (or black) peppercorns; 3 bay leaves; About 250 g chillies

Preparation info

Makes about
250 g

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

Chillies freeze and dry well, but pickling preserves their shape, colour and flavour best. It takes only a few minutes to do too. The shape and size of the chillies will determine the number and weight you need – many more smaller ones will pack upright in a jar.

Ingredients

100 g caster sugar
A pinch of salt
500 m

Preserve
Vegan
Gluten-free
July
August
Summer
September

Method

Dissolve the sugar and salt in the wine vinegar in a pan over a medium heat. Add the peppercorns and bay leaves, increase the heat and simmer for 10 minutes. Remove from the heat.

Put the chillies in a sterilised jar, pour the hot spicy vinegar over them and seal. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.