SerenaComment

Pickled Chillies

SerenaComment
Pickled Chillies

We are child free for a week and Mr ABT took me to dinner at Monster Bar & Kitchen which is located in the ever so cool Hotel Hotel in the New Acton area of Canberra.  One of the dishes we shared was a plate of Jamon, pickled chillies served with a  dense seed bread.  Delicious as it was, so simple and I thought I can do this!  Today I went out and bought the chillies and vinegar.  A very simple process and presto pickled chillies, I think this may be the start of something, I can see a summer of pickling ahead....  Stay tuned in a couple of weeks for the tasting plate which I shall share with you.

Recipe

250g Chillies (any type that you like)

2 Bay leaves

12 peppercorns (really I did not count)

1 T coriander seeds

1 T salt

4 T caster sugar

600ml vinegar

Wash and trim chillies add to a bowl with the bay leaves and pour boiling water over for 5 minutes.  While the chillies are steeping, sterilise your jar and lid in boiling water.

Warm through the caster sugar and vinegar until sugar is dissolved, do not let the vinegar boil.

Drain chillies, add to to jar with bay leaves, peppercorns, coriander and salt then top with the vinegar mixture.  Put on the lid, mix through to distribute the spices.  Wait for a couple of weeks then eat!

If you prefer a milder version slice the chillies and deseed.  I opted to leave the seeds in.  

 

Mild red chillies

Mild red chillies

Bay leaves 

Bay leaves 


Black peppercorns

Black peppercorns


Coriander seeds

Coriander seeds

All ready to go

All ready to go

The finished product all good to eat in a couple of weeks.

The finished product all good to eat in a couple of weeks.