Chilli Pickling Recipe

Here is our recipe for pickling chillies:

Pickling Recipe
Pickled chillies are great with kebabs or as a side to a ploughmans and a great topping on a pizza.

This classic pickling recipe is great for Turkish Pickling, Jalapeno, Cherry Bomb, or Padron chillies.

Ingredients

Sterilised Jars

Vinegar mix: Usually about 2/3rd of the volume of the jar 

For a medium Kilner jar (560ml):

200ml of white-wine vinegar

200 ml water 

20g sugar

Chillies: approximately 200g of fresh washed chillies

For 'fat' chillies such as Jalapeño, Cherry Bomb, or Padron we suggest slicing width-wise into rings. 

For whole chillies such as long, thin Turkish Pickling, pierce each one with a sharp knife to allow the pickle mixture to reach inside the chillies.

Preparation

1. Heat the vinegar mix ingredients in a saucepan until it reaches boiling point.

2. Cram the whole or sliced chillies into a sterilised jar until the jar is 80% full.

3. Take the vinegar off the heat, pour into the jar until the chillies are covered.

4. Seal the jar with the lid and invert for a couple of minutes.

5. Leave in a cool cupboard or fridge for a week or so before eating.

6. Once opened, store in the fridge. 

To sterilise the lids and jars: put them through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry. You can also preheat the oven to 140C/120C Fan/Gas 1, wash the lids and jars in hot water and place them in the oven for 15 minutes.