LOCATION: Recipes >> Preserving >> Pickled Peppers 05
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Pickled Peppers 05
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Picked Chillies
1 kg chillies (jalapenos)
2 bay leaves
white wine vinegar
water
sugar
salt
2 teaspoons black peppercorns
1 teaspoon allspice berries
2 bay leaves
Wash chillies well, leaving stalks attached. Arrange in a hot
sterilised bottle with the bay leaves. Fill the bottle with water
then drain off the water into a measuring cup. Add 2 Tbsp. sugar
and 2 Tbsp. salt for every litre of water. Put this liquid with
the dissolved solids into a non-corrosive pan, bring to the boil
then simmer for 10 mins. Allow to cool slightly. Pour into the
bottle making sure that the chillies are covered, then seal. Store
in a cool dark place for 2 weeks.
Note: After a few days check that the chillies are still covered
with liquid and top up if necessary. The cavities of the chillies
tend to absorb the vinegar.
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