PICKLED HOT CHILLIES

When you need a peck of pickled peppers…

makes enough to fill a 500ml jar (see photo below)

300g chilies (we used padrons chillies for our batch) 

2 cups (500ml) vinegar (Crittendens white wine vinegar, or Mock Orchard apple cider vinegar work really well)

1 teaspoon sea salt

2 bay leaves

1 teaspoon fennel seeds

½ teaspoon black peppercorns

Prepare sterilsed jar, ready to fill (see instructions below).

Prick each chilli about six times with a toothpick all over. 

Place vinegar, salt, bay leaves, fennel seeds and peppercorns in a medium saucepan over a medium heat and stir until salt have dissolved. Bring just to a low simmer and add chilies.  Remove immediately from heat and set aside for 2 minutes.  Using a slotted spoon transfer the chillies to the hot sterilized jar.  Pour over the hot vinegar mixture to within ½ cm from top of jar.  Lightly tap jar on work surface to remove air bubbles. Seal with lids and allow to cool. 

Store in a cool dark place for a month before eating.

Tip: To sterilize jar,  wash preserving jar well in hot soapy water and rinse well. Remove rubber seal. Place jar upside down in a cold oven, then heat oven to 100C.  When ready to use jar, remove from oven and place on a heat proof surface, such as a wooden board.  Protect hands using a clean tea towel to carefully replace rubber seal on jar.  The jar is now sterilized and ready to fill with hot contents. 

Fiona Hammond ©  March 2019

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Mark Brancatisano