Pickled Chilli


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Courtesy of Sandra Pedersen

Pickled Chilli

Ingredients

  • 750 grams Chillies
  • 500 grams Banana Capsicum
  • 1 large Onion
  • 3 cloves Garlic
  • 1/3 cup Salt coarse
  • 6 cups Water
  • 750 ml White Vinegar
  • 2 tbls Black Peppercorns
  • 1 1/2 tablespoons Pickling Spices

Instructions

  • Wash Chillies and remove stalks (Do not remove seeds)
  • Place chillies and capsicum, salt and water in a bowl and Stir until salt dissolved.
  • Cover and stand for 24 hours
  • Drain and rinse
  • Dice onion and finely cut garlic
  • Place onion and galic in boiling water for 1 minute. Drain and add to chillies
  • Pa ck chilli mixture into hot sterilised jars
  • Combine vinegar, with 1 tablespoon of salt, sugar, peppercorns and picking spices in a pan Cover and simmer for 5 minutes.
  • remove from heat. Stand for 5 minutes
  • pour over chillies
  • Seal while hot
  • Store in a cool dark place for 6 weeks before using.