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- Naomi Kenny
- Pickled Chillies
00h 20
00h 10
Serve these delicious pickled chillies with sandwiches or nachos.
Ingredients and Method
Ingredients
- 500g sliced chillies
- 110g white or cider vinegar
- 100g water
- 70g sugar
- 1-2 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 bay leaves
Method
- Slice the chillies with a sharp knife, then place them and the bay leaf in a hot, sterilised 500ml jar.
- Bring the rest of the ingredients to a boil in a medium pan.
- Pour the hot pickling liquid over chillies in the jar. Carefully tighten the lid using a cloth as it will be hot, and allow to cool to room temperature.
- Once cooled to room temperature, transfer the jar to the fridge and store for up to 4 months. Enjoy on a sandwich or serve with nachos.
Products you will need
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