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27 Sep 2011

pickled chillies

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Categories: General Recipes
Author: Admin

pickled chillies


pickled chillies
jamie oliver
naked chef

600g medium green chillies
15 black peppercorns
5 bay leaves
2 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre white wine vinegar or rice vinegar

For this recipe you must buy perfect green chillies without any blemishes (you can use red chillies but they will be slightly hotter).
Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this).
Pour boiling water over the chillies let them sit for 5 minutes then drain.
This will get rid of most of the seeds left behind.
Next put your black peppercorns bay leaves coriander chillies and salt into a large jar or other airtight container.
Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved.
When this is quite hot but not boiling pour it into the jar with the chillies. Allow it to cool down and then put the lid on put into the fridge and leave for a minimum of 2 weeks before using.
They will keep in the fridge for at least 4 months.

Pickled chillies are absolutely superb. They are brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stirfrying or in broths or to eat them just as they are with some cheese and bread. They are realty g

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pickled chillies pickled chillies 8 out of 10 based on 6 ratings. user reviews.


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