The magic of these pickled chillies happens in a jar with help from coriander seeds, peppercorns, and white vinegar
Yield
Makes 500 g
Prep Time
10mins
Cook Time
30mins
Difficulty Level
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Enriched with the heady flavours of coriander seeds and peppercorns, this versatile condiment will easily find itself in your recipes for saladsplatters and more.

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
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

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