Pickled chillies

Yield: 1 Servings

Measure Ingredient
8 ounces Whole fresh chillies
1½ cup White wine vinegar
1 teaspoon Salt
\N \N Sprig of bay
\N \N Sprig of rosemary
4 \N Cloves of garlic, peeled
1½ cup Extra white wine vinegar, up to

But speaking of chiles (?), here are a couple of recipes I found in a small book called _The Goodness of Peppers_ by John Midgley/illustrated by Ian Sidaway (Pavilion Books Unlimited, London/copyright John Midgley 1993/ISBN: 1-85793-058-4). Haven't read it all the way through, but it's a short read, abt. 30+ recipes, and some background/history of chiles....or chillies.

Can't say it looks like a "must-have" book, but it was a gift. Sez it only costs L4.99 (what? oh you Brits...<g>).

Inspect the chillies for damage, discarding any that are bruised, lacerated or otherwise blemished. Snip off all but the base of their stems. Bring the vinegar and the chillies to a boil in a pan. Add the remaining ingredients except the vinegar and simmer for 6-8 minutes. With a clean spoon, transfer them to a jar previously sterilized with freshly boiled water. Pour in the pickling liquid with its herbs, top up with the additional vinegar to cover, and allow to cool before sealing. The chillies will be ready within a month.

This quanitity will fill a medium-sized jar with whole chillies, preserved with herbs and garlic and up to 675ml/1½ pints/3 cups of vinegar.

Increase the vinegar quantity and dilute it with a little water if you want to preserve a larger quantity of chillies, or sweet red and yellow peppers, which should first have their caps, seeds and pithy membranes removed.

Posted to CHILE-HEADS DIGEST V3 #306 by "In.a.gadda.da.vida" <rael64@...> on Apr 26, 1997

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