I grow chillies every summer, mostly just so I can pickle them. They are the perfect thing to add to tacos, bean chilli, tagines and also pesto’s and dressings. Basically anywhere where a little sourness and heat is desired. This recipe is from my cookbook A Year in My Real Food Kitchen (Harper Collins 2016).
Ingredients
250g(approx. 10-12) whole chillies
375ml(1 1/2 cups)water
375ml(1 1/2 cups)apple cider vinegar
2tablespoonsraw sugar
2tablespoonsfine sea salt
2fresh or dried bay leaves
1tablespoonwhole coriander seeds
1tablespoonwhole black peppercorns
2clovesgarlicpeeled
Instructions
Prick each chilli about 5-8 times with a sharp knife and pack into a sterilised 1 litre glass jar (see NOTE below).
Combine remaining ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour hot liquid over chillies, screw on the lid and cool. Store in a cool, dark place for at least 1 week before using.
They’ll keep in the pantry unopened for up to a year, once open store in the fridge for up to 4-6 months.
Notes
Once the liquid has cooled in the jar, the lid should pop down. If it hasn’t, store in the fridge and use within 4-6 months.To sterilise jars, wash in hot soapy water, rinse and place into a preheated 120C (250F) oven for 20 minutes. This recipe is from my cookbook A Year in My Real Food Kitchen (Harper Collins 2016).