Easy Pickled Chillies

 Easy recipe for pickling chillies! 🌶🌶🌶

INGREDIENTS

Chillies of choice (scaled to your jar of choice)

1 cup water

1 cup white/red grape vinegar

1 cup white sugar

1 tsp pickling salt / sea salt

1 piece cinnamon

2 all spice berries

1 clove

OR

1 crushed garlic clove

sprig of fresh rosemary or oregano

4 or 5 black peppercorns

OR

1/2 tsp mustard seeds

1/2 tsp coriander seeds

thin slice of lemon peel

METHOD

1. Sterilize your jar and let it dry. Then add your aromatics of choice to the bottom of the jar. 

2. Slice chillies in half or rings and remove seeds. Leave some seeds and white membrane if you prefer a bit more bite! Pack tightly in the jar. 

3. In a saucepan, bring the water, vinegar and salt to a boil. Let it simmer until the sugar has dissolved. 

4. Carefully pour the boiling brine over the chillies, make sure it covers all of them. Leave about a cm of "headspace" at the top. 

5. Screw on the lid tightly and flip upside down for a minute to help it seal. Then turn back up. 

6. Now you have to wait. Store in a cool dark place for at least 2 weeks for the flavour to develop. Once opened, store in the fridge. It will last for 6 to 12 months, but be careful about introducing bacteria: always keep the chillies submerged; don't use your fingers or a "used" fork or spoon to take out. Always use clean spoons or forks. Best used in 6 months for optimal flavour and crunch.