food features

Pickled chillies

Thursday, March 24, 2005

Question:
My nanna has a chilli plant and would like to know what can be done with the chillies that are growing. I believe that they are cayenne. Are you able to give us ideas on how to process, dry them, etc?
Virginia

Answer:
Here is a recipe for pickled chillies. This is a great way to preserve all those chillies. Refrigerate after opening.

Pickled chillies
500g chillies
1/3 cup coarse salt
3 cups water
750ml bottle white vinegar
Extra 1 tablespoon coarse salt
2 tablespoons black peppercorns

1. Wash chillies thoroughly. Use rubber gloves to protect hands from burns when cutting chillies. Cut stalks from chillies, cut away any bruised or marked parts of chillies, do not remove seeds.

2. Place chillies, salt and water in a bowl, stir until salt is dissolved. Cover, stand 24 hours. Drain and rinse chillies.

3. Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Cover; simmer gently for five minutes. Remove from heat; stand for five minutes. Pour over chillies, seal while hot. Store in a cool, dark place for six weeks before using.

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