Friday, 24 February 2012

A glut of chillies (4)

Pickled chillies (2), this version with wine vinegar
  • chillies
  • beans
  • eggplant
  • lemons
Second week in a row Friday afternoon  post-work cooking therapy is required. I decided to pickle more chillies - quick, easy and able to be done before dinner. Last week I did just the same but made a Chinese rice wine version.  Today I decided to use red and white wine vinegar (only cause I didnt have enough of either one to use only one type and so mixed them!).

Pickled Chillies (2)

vinegar  -  I used white and red wine vinegar
olive oil

Cut up the chillies -  I left the seeds in this time! Take the skins off a couple of cloves of garlic. Prepare a saucepan with vinegar and olive oil to about 1/4 of the vinegar.  Bring to the boil , add chillies and garlic and cook for a minute or two. Put into sterilised jars.


  1. What will you use them for?

  2. That's a good question! You need to think about that when preserving dont you. Otherwise you just transfer your glut from fresh produce to jars and jars of unused things....

    I'll eat these with all sorts of Asian meals, just adding a little pickled chilles on the side for extra spice. I like my food hotter than my partner so its a good way of getting the extra heat without spicing the whole meal.

  3. And... they are great with a tasty cheese sandwich or a cheese platter.



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