Pickled Chillies
A great way to preserve chillies. I have used this recipe for ripe home grown serrano and fresno chillis and they taste terrific. For the chilli lover they are great to eat straight from the jar with cheese.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 cups water
- 500 g chillies
- 1/3 cup coarse salt
- 750 ml white vinegar
- 1 tablespoon coarse salt (extra)
- 2 tablespoons black peppercorns
- Carbohydrate 52.5289600165676 g
- Cholesterol 0 mg
- Fat 2.61076000083337 g
- Fiber 10.8390000067743 g
- Protein 10.7297000027992 g
- Saturated Fat 0.333480000250521 g
- Serving Size 1 1 Recipe (2116g)
- Sodium 41482.459047445 mg
- Sugar 41.6899600097933 g
- Trans Fat 0.692640000035789 g
- Calories 373 calories
Note: Wear kitchen gloves when cutting chillies especially if you have children and/or pets. It can stay on your fingers even after hand washing. Wash chillies thoroughly, remove stalks and any bruised or marked bits. Do not remove seeds. Place chillies, salt and water in a bowl and stir until salt is dissolved. Cover and stand 24 hours. Drain and rinse chillies. Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Bring to boil, cover and simmer gently for five minutes. Remove from heat; stand for a few minutes then pour over chillies. Seal while hot. Store in a cool, dark place for six weeks before using. (Yes, Its hard to wait that long but worth it!) Refrigerate after opening.
