Pickled chillies.
This recipe is a great way to preserve your home-grown chillies. It is quick and easy to do. I won’t give any quantities here for the ingredients. It all depends on the amount of chillies you have. You’ll have to either choose a jar to fit the amount of chillies you have or vice versa.
Servings Prep Time
1jar 30minutes
Cook Time Passive Time
5minutes 4weeks
Servings Prep Time
1jar 30minutes
Cook Time Passive Time
5minutes 4weeks
Ingredients
  • chilliesI used “hot paper lanterns” and “lemon drops”
  • vinegar
  • garlic1 to 3 cloves depending on the size of your jar
  • spicesmustard seeds, cardemom pods, allspice, peppercorns, fenugreek
Instructions
  1. You can either choose to slice the chillies or to leave them whole. When you leave them whole, I would advise to make little cut in them to allow the vinegar to penetrate the chilli more easily.
  2. When sliced (or not) start to layer them in an airtight glass jar. First put in a layer of chillies, then add some garlic and some of the spices. Continue layering like this until your jar is full. Make sure that it is all packed tightly.
  3. Bring your vinegar to the boil. The amount of vinegar you need depends on the size of your jar and on how tightly packed you chillies are. I always boil 2/3 of the total volume of the jar. Vinegar is so cheap that it is easier to throw away what you don’t need, than to have to boil some extra because you needed a bit more.
  4. When the vinegar boils, pour it in the jar. You should fill the jar all the way to the rim leaving in as little air as possible. Then quickly close the lid and put the jar upside down to cool.
  5. When the jar is completely cool, you can check whether it is airtight. If it is you can store it in the fridge for up to a year without problems.
  6. Now leave it alone for at least 4 weeks. The flavours will mature and your patience will be rewarded.