Easy Pickled Chillies
As you may know by now I love a quick, easy, and tasty recipe. Here we have Easy Pickled Green Chillies. I grew these cayenne peppers in pots on our window sill at home and because they were producing so many of them quite quickly I wanted a way to preserve them for future use. I have picked when green, but you can wait and do the same when red.
Here are the ingredients you will need for one jam jar size:
Half a jar of clear vinegar
1.5 teaspoon of sugar
1 teaspoon of salt
A big bunch of green chillies
500ml hot water
OK here’s what you need to do:
Combine the vinegar with the sugar and salt in the jar you will be using to store them when finished.
Put the lid on and give it a good shake so that the sugar and salt dissolve in the vinegar.
Top and tail the chillies and then chop in 1cm lengths.
Place in a large bowl and pour over the hot water.
Leave for 30 seconds and then scoop out with a slotted spoon.
Try and leave behind as many of the chili seeds as possible – you don’t need or really want them all as they are pretty hot.
Place the chillies into the jar with the vinegar, sugar, and salt solution.
Pop in the fridge and leave for a week before using.