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Pickled chilli peppers
Hi, has anyone a recipe for pickling chilli peppers please. Thank you
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I ust he long red ones in my pickled green beans and they (the peppers) pickle just fine. You cn use a variety for color if you like.
Very simple actually.. the secret (if there is one) is in the pickling liquid.. here's what I use:
Pickling Liquid
Sherry vinegar (I also use just plain Apple Cider Vinegar, but regardless, it must be 5% acidic!
Sugar
Salt (NOT table salt... it must be non-iodized... Kosher salt works best)
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns (I also use a mix of colors of peppercorns just for the difference)
1 to 2 pounds chillis or enough to fill a couple of wide mouth quart canning jars. You can certainly use more if you have them. You may also can them in pint jars... wide mouth are best, in my opinion. (Always use new, never used tops. You can reuse the rings, however).
Place chillis in a jar (pack them tightly without crushing them) and cover them with water. Pour off the water into a measuring cup (at least a two cup size). Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lids finger tight and place in a boiling water bath for about 10 minutes. The water should cover the tops of the jars by about 1/2 inch. Remove and cool on a rack listening for the "ping" of properly sealed jars.
To use, slice into rings, chop or mince depending how you want to use them.
We have friends that put some sliced carrots or even long slices of celery in the jars and they report good results... never have tried it myself.
Enjoy
Very simple actually.. the secret (if there is one) is in the pickling liquid.. here's what I use:
Pickling Liquid
Sherry vinegar (I also use just plain Apple Cider Vinegar, but regardless, it must be 5% acidic!
Sugar
Salt (NOT table salt... it must be non-iodized... Kosher salt works best)
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns (I also use a mix of colors of peppercorns just for the difference)
1 to 2 pounds chillis or enough to fill a couple of wide mouth quart canning jars. You can certainly use more if you have them. You may also can them in pint jars... wide mouth are best, in my opinion. (Always use new, never used tops. You can reuse the rings, however).
Place chillis in a jar (pack them tightly without crushing them) and cover them with water. Pour off the water into a measuring cup (at least a two cup size). Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lids finger tight and place in a boiling water bath for about 10 minutes. The water should cover the tops of the jars by about 1/2 inch. Remove and cool on a rack listening for the "ping" of properly sealed jars.
To use, slice into rings, chop or mince depending how you want to use them.
We have friends that put some sliced carrots or even long slices of celery in the jars and they report good results... never have tried it myself.
Enjoy
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