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Pickled Chillies

If you've read my blog you'll know I love chillies and have been growing my own. Now it's getting into autumn I had a fair few left on the plants that I needed to store so decided to pickle a handful. It saves me buying jars of jalepenos when I want to spice up a burrito. Or anything else for that matter, I'll happily put them on a bacon sandwich.

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I've used a mixture of Birds Eye, Hot Wax, and Jalepeno for mine but it can be done with any variety you prefer. I just like the mix of colour and heat that these provide.

Ingredients

​Makes a 300ml Jar

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  • 80g Mixed Chillies

  • 2 Garlic Cloves

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Pickling Liquid

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  • 125ml Cider Vinegar

  • 75ml Cold Water

  • 1 Lime, juiced

  • 30g granulated white sugar

  • 1/2 tsp Dried Coriander

  • 1/2 tsp Szechuan Peppercorns (or black peppercorns)

  • Pinch of Sea Salt

Method

If you want the chillies to last a while before you open them then you are going to want to sterilise a jar so first thing to do is put the oven on to 180c (350F) then wash the jar and lid in hot water. Don't dry them but put the jar in the oven for 10 mins and the lid in a small bowl of boiling water.

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While that doing you can make the pickles so put all the Pickling Liquid ingredients into a pan and bring that to a boil. Then let it keep going for 8 mins while you slice the chillies and garlic. Slice the chillies to about 1/2 cm thick and the garlic a bit finer.

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Now everything should be ready to come together at once. Pop the jar out of the oven, pack in the chillies and garlic then pour over the hot liquid. You can strain it if you want but I like the fact that the flavours keep developing if you leave the pepper and coriander in.

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Just get your lid and screw it on then let it cool before leaving in the fridge for a couple of weeks before using. If you don't open it they should keep for at least 6 months to a year.

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