Pickled Chillies
The magic of these pickled chillies happens in a jar with help from coriander seeds, peppercorns, and white vinegar
Enriched with the heady flavours of coriander seeds and peppercorns, this versatile condiment will easily find itself in your recipes for salads, platters and more.
Yield: Makes 500 g
Prep Time: 10 mins
Cook Time: 30 mins
Difficulty Level: 1/5
Ingredients
- 500 g long chillies
- 250 g water
- 250 ml white vinegar
- 1 tsp sugar
- 1 tbsp salt
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 2 bay leaves
Steps
01. Wash whole chillies and pierce them 4 or 5 times with a pin.
02. Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.
03. Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal.
04. After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.
Photo: bauersyndication.com.au