We grew some chillies over the summer months and were surprised at how huge the crop was. After making green masala paste, we decided to pickle some. This was our first try at pickling, so we bought some assorted jars. We had approx 250g of chillies to pickle. This recipe can be scaled up if you have more.
The first thing to do is sterilize the jars and lid with boiling water. Leave them with the boiling water in them while you wash the chillies. Trim the tops, leaving a little bit of the stalk if you like, and give them a good wash.
Then prick each chilli along the length of the flesh around 4-8 times with a pin. This will allow the pickling liquid to soak in.
Empty the boiling water from the jar(s). Next, you might need to use some tessellation skills, but pack the jars with chillies, trying to leave as few gaps as possible. We found that 250g chillies packed quite nicely into a 500ml jar.
Now make the pickling liquid by combining
- 125ml white vinegar
- 125ml cold water
- half a teaspoon of sugar
- half a teaspoon of coriander seeds
- half a teaspoon of black peppercorns
- half a tablespoon of salt
- 2 bay leaves
in a saucepan. Heat up the pickling liquid so that the salt and sugar dissolves, but don’t boil it.
Now pour the pickling liquid into the jar, filling it right to the top so that the chillies are covered. If there isn’t enough liquid top up with some white vinegar and screw the lid on tightly. Leave the pickle in the fridge for a few weeks. After the first week check to make sure that all chillies are submerged and top up with vinegar as required.