Inspired by the Jamie Oliver’s recipe for pickled chillies I made a quite big jar of them as a present for my Dad – biggest fan of such a preserves. Maybe it’s a matter of culture, taste or other differences but we couldn’t eat those peppers. The recipe required changes as in the original one were simply peppers with vinegar. After these changes the peppers became nice appetizer. Spicy but still eatable!
Ingredients
22 oz (600 g) chilli peppers
15 black peppercorns
5 bay leaves
2 tbsp coriander seeds
4 tbsp salt
2 cups white wine vinegar
2 cups water
few full tablespoons sugar so the marinate will have interesting sour taste
Method
Slice each pepper from stem to end on one side and remove the seeds. Pour the boiling water over them and let them steep for 5 minutes to remove any remaining seeds. Drain. Take a jar add the spices. In a saucepan warm the water, vinegar and sugar. Pour the vinegar mixture the jar of chillies. Allow it to cool, then put a lid. Eat after 2 weeks!
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