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Pickled Chillis

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Ingredients

  • Jalapenos or other chilli, enough to fill 800ml jar with slices

  • 210ml Water

  • 210ml Vinegar

  • 5 tbsp Sugar

  • 2 tbsp Salt

  • 1 tsp Coriander Seeds

  • 1 tsp Peppercorns

  • 2 Bay Leaves

Method

  1. Slice chillis and pack into an 800ml jar. Add bay leaves at the same time, otherwise they will be difficult to place later.

  2. Heat other ingredients in a saucepan and stir until sugar and salt are dissolved. Simmer for 5 minutes.

  3. Pour over the pickling liquid

  4. Agitate the chillis to get the air out of them and top up with pickling liquid

  5. Seal the jars and place in a large pot with 5cm of boiling water

  6. Cover and place on stove on medium high heat. Allow to steam/sterilise in the pot for 10 minutes

Notes

Whole chillis can also be pickled this way, however they should be pricked to help release air and agitated well after adding pickling liquid.

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