Pickled Green Chillies
Crunchy, sour and with a mild spicy bite, Pickled Green Chillies is a wonderfully sharp condiment to add to your meals.
Equipment
- Saucepan
- Non-Stick Frying Pan
- Silicone Whisk
- Pyrex Measuring Jug
- Sharp Kitchen Knife
- Chopping Board
- Colander
- Stainless basin
- Food Tongs
- Plastic Colander over Basin
- Glass Jars
Ingredients
- 350 g green chillies, washed
- 300 g white vinegar
- 1/2 tbsp salt
- 80 g sugar
- 150 ml water
Instructions
- Prepare 1.2 litres of hot, boiling water over medium heat.
- Cut the chillies slantingly. Toss them a few times. Transfer to another basin and repeat until most of the seeds are removed. Discard the seeds and set them aside in a heat-resistant basin.
- Pour all the vigorously boiling water over the chillies. Let it soak for 1 minute, stirring occasionally.
- Prepare a heat-resistant colander over a basin. With a strainer, spread the chillies around the colander and leave to cool completely.
- In the measuring jug, stir in all the salt, white vinegar and sugar into the water until fully dissolved.
- Boil the brine in a non-stick saucepan over medium heat. It should come to a roiling boil in 3 minutes. Continue boiling for 8 minutes, or until all the fumes have been released and the water is reduced.
- Switch off the heat and pour into a heat-resistant jug. Let it cool completely.
- Once cooled, fill clean, dry, airtight glass containers with the chillies until the brim. Pour the brine until the chillies are completely covered. Tighten the lids and let them mature overnight in the fridge.
Video
Notes
Tips:
- Gloves are recommended when tossing chillies as Capsaicin, (a spicy chemical irritant) can get stuck to the skin.
- The chilli seeds can also be removed by stirring them in a basket over a basin. The seeds will detach and fall through the holes.
- Use porcelain, ceramic, silicone or glass utensils when making brine as metal and plastic tend to be eroded by vinegar.
- Wear a mask when boiling the brine as vinegar fumes are very pungent.
Storage Instructions:
- Lasts a few weeks in the fridge.
- Not recommended to freeze.
Nutrition
Calories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSodium: 78mgPotassium: 33mgFiber: 1gSugar: 2g
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