Sunday, February 14, 2010

Easypeasy chilli pickles

I never knew that pickling was so easy! This took very little time and effort. Now I have a stock of chillis for when the war comes or if I become Amish, whichever happens first.

Basic Pickled Chillies

This recipe is for approximately 900g of chillies.
Soak the chillies overnight in the brine first as it keeps the chillies crisper when pickled.

•3 cups water
•1 cup pickling salt
Combine the salt and water.
Cover the chillies with the brine in a bowl and put a plate or something similar over them to keep the chillies submerged. Soak the overnight then drain, rinse well, and dry.

Pickling Solution
•3 cups white vinegar
•3 cups water
•3 teaspns pickling salt

Poke two or three small holes in top of each chilli and pack them tightly in sterilized jars leaving 1cm (½ inch) at the top of the jar.

In a saucepan, combine the water, vinegar, and salt. Bring the solution to a boil and then pour over the chillies, leaving no space at the top. Remove trapped air bubbles.

Store for 4 to 6 weeks in a cool, dark place before serving.

Recipe from Chillies-down-under

Good enough to eat

And have a look at these colours together.  Soo-pwerb. xxN

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