These pickled chillies can keep for 4 months and are perfect in sandwiches, salads or served alongside cold meats. You could also give them as a tasty food gift.
- 250g medium-sized green and red chillies
- 2 bay leaves
- 6 black and 6 pink peppercorns
- 1tbsp coriander seeds
- 1 level tbsp salt
- 4 level tbsp caster sugar
- 600ml white wine vinegar or rice vinegar
- 1-2 tall jar(s), sterilised
With a very sharp knife, cut the stalk end off the chilli and carefully slit each chilli from the stalk to the tip and remove the seeds, use the handle of a teaspoon. (Check the chillies will fit in your jar/s and trim them if necessary.) Lay the chillies down in one layer in a shallow dish, with the bay leaves, and pour boiling water over them. Leave for 5 mins. Drain well.
Divide the peppercorns, coriander seeds and salt in the jar(s), then pack in the chillies and bay leaves.
Heat the sugar and vinegar over a low heat until the sugar dissolves. When hot, but not boiling, pour the syrup into the jar(s). Cool, put the lid(s) on. Seal and label. Chill. Leave for 2 weeks before using. They should keep 4 months.
Top tip for making Pickled chillies
The skin of chillies must be perfect for pickling, otherwise if one goes mouldy, it will contaminate the rest of them.