I love chillies!
This year has been disappointing compared to last year on my allotment with one notable exception, my chilli pepper plants. I have grown a variety of chillies including cayenne, Padron, scotch bonnet and vampire varieties. I have so many peppers that I am going to pickle some to preserve them so I can enjoy them over the winter.
Pickled chillies are tangy, sweet, and spicy; perfect for topping a salty pizza or chopping into a creamy coleslaw to add brightness. The leftover chilli-infused brine can also be used as a base for a spicy vinaigrette, so nothing goes to waste!
The Art of Pickling
There’s nothing quite like making the most of in-season fruit and veg by turning it into a wide range of chutneys, jams and preserves, and yet for many of us, the art of pickling can seem like something of a mystery. Luckily, with a bit of time and effort and the right kit, preserving nature’s bounty couldn’t be easier.
Storage and Expiration
If stored correctly in properly sterilised jars in a cool, dark place out of direct sunlight, your pickles could last for up to a year if left unopened. Check the individual recipes for any exceptions. Once you’ve cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though I’d be surprised if it’s not gobbled up sooner!).
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
How to Pickle Chillies
Ingredients
- 150 g 5¼ oz red chillies
- 120 ml ½ c water
- 120 ml ½ c white vinegar
- ¾ teaspoon white sugar
- ¾ teaspoon salt
- 1 bay leaf
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds
Conversions
Instructions
- Wash and dry the chillies.
- Slice the chillies width ways and discard the stalks.
- Pack the chillies into a sterilised jar.
- In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.
- Pour this over the chillies in the jar – the liquid should cover the chillies to prevent the air from getting to them.
- Store in the fridge for up to a week.
Notes
Vinegar – I use either apple cider or rice wine vinegar. Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness. Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few! Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to. Dissolve the sugar before adding the bay leaf and spices.
You may also like one of my other favourite recipes …
