How To Pickle Chillies - The Easy Way!
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How To Pickle Chillies   -   The Easy Way!

The other day I found some red and green chillies on special. So out comes the compulsive buying side of me! I just have to have them. Why? Because I have a recipe on how to pickle chillies that I've been itching to try out.

Now you have to get something here. I am not like some women that spend money on clothes and pretty things, oh no, I'm quite happy with the skirt and tee that I bought last summer. Anyway, who needs to dolly up when most of the time is spent in the kitchen?

That doesn't mean I don't like nice and pretty things, I do. But I just love being barefoot busy in my kitchen. Ok, back to the chillies.

My husband loves these fiery little devils, I must admit that I do too, its just that they don't like me that much. You see, my gallbladder was removed earlier this year. So I've been warned, no more of this and no more of that, and definitely NO chillies or anything spicy. I ask you, what is a girl supposed to eat now?

I've come to find that most things are fine when taken in moderation! So I do have a chilli now and then.

These pickled chillies are really nice. Not too hot, the vinegar contains some sugar which helps to keep the 'snap' to just a nice bite. The longer you leave them to mature, the better they become. Always in a dark, cool cupboard.

Make sure that your bottles or jars are washed thoroughly and sterilized before placing the chillies in them. Alright, let's get straight into doing it then!

You are going to need:

4 lbs chillies, I use half red and half green. They look beautiful when combined in the jars.

2 tsp coriander seeds, dried and crushed

2 tsp thyme, dried

4 cups white vinegar

2 cups water

2 cups sugar

This is what you do:

Place all the ingredients except the chillies in a pot and bring to the boil.

Simmer until the sugar has dissolved.

Place the chillies in the hot bottles and pour the vinegar over. Do one jar at a time so that everything stays hot. Seal the jars well.

Place the jars on the rack in a deep preserving pan and cover totally with boiling water. Bring to the boil and simmer very gently for 10 minutes.

This process vacuum seals the jars which ensures a long shelf-life.

Remove the jars carefully and allow to cool completely before storing.

Leave them alone for at least three weeks. Do NOT be tempted to eat them the same day!

For more recipes, pop into my kitchen any time.


Street Talk

I will ask my wife to pop in your kitchen for this and other recepies as well,thanks.

Reply
  about 8 years ago

You are so welcome Vimal!

Reply
  about 8 years ago
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