Picked
Pickled Chillies (2)
chillies*
vinegar - I used white and red wine vinegar
olive oil
garlic
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.
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| Pickled chillies (2), this version with wine vinegar |
- chillies
- beans
- eggplant
- lemons
Pickled Chillies (2)
chillies*
vinegar - I used white and red wine vinegar
olive oil
garlic
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.
What will you use them for?
ReplyDeleteThat'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....
ReplyDeleteI'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.
And... they are great with a tasty cheese sandwich or a cheese platter.
ReplyDelete