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Ingredients for pickling chillies
Fresh chillies (jalapenos or serranos)
1/2 cup of sugar.
1 cup water, White
3 cups vinegar clear or cider
(enough of the mix to fill your jars).
Onions,
Garlic ,
Dill,
3 whole peppercorns,
Bay leaf
Salt
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1. Mix the white vinegar, sugar and water
together and bring to the boil. When its boiled just leave it to simmer gently.
In the meantime you could sterilize the jars (you can put
boiling water in them and leave for 15 minutes) This is great for all pickled vegatables.
You can pickle peppers whole or you can split them as
this allows the pickling solution to get to all of the chilli's.
You can
remove the seeds if you like but its the membrane around the pepper
seeds that contains the heat.
You can add any type of peppers the
choice is yours, red and green peppers, jalapeno peppers in fact
most pickled vegetables will work.
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Preserving your chillies in
a pickling jar :
2. Next
pack the jar tight with the produce to prevent any floating peppers. (You can cut the
peppers to fit and add colour to the final mix). Add your chopped garlic, bay
dill or your choice of flavours at this time.
3. Fill up the jar to the first rim with the boiled vinegar
solution and check there are no air bubbles by pushing a knife gently around the
inside edge of the jar.
You should clean the rim of the jar to remove any residue and you
should do this as it will cause the jar seal to be air tight.
Kilner Jars are used
with new seals but you can use almost any jar with a metal lid, just remember to
make them airtight. Once completed they should last about a year.
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