Pickled chillies is a delicious and easy way to preserve spicy chillies. Prepare in advance and keep a jar in the fridge and serve with sandwiches, salads, noodles or fried rice. It can also be added to pizza or sandwiches or nachos. These chillies are sourish with a slight tinge of spiciness.
Ingredients:
300g Chilli (Red/Green)
3 garlic cloves
1 tablespoon salt
1 teaspoon sugar
3/4 cup white vinegar
1 cup water
How to make Picked Chilli?
Prepare a sterilised clean dry jar to store pickle.
Rinse the chillies, trim off the stalks then slice crosswise rings. Transfer the chillies to the jar.
Bring vinegar, sugar, water, salt and garlic to a boil in a saucepan.
Pour hot pickling liquid over chillies. Allow to cool to room temperature and tighten the lid.
Store in a cool, dark, dry place for up to 2 weeks. Keep in the fridge for up to 2 months once opened.
*What type of chillies to use?
For this recipe, I used green Red chillies which are spicy compared to the green ones. However, you can use red or green chillies to pickle according to preference.
*How to use pickled chillies?
Pickled chillies are either served plain or with soy sauce. This would be a best along with noodles and rice. Also, mix this pickle with sour cream or soft cream cheese then pile into corn tortillas or with slices of avocado, chicken or strips of pan-fried or grilled steak. The pickling liquid is delicious in dressings and marinades.
*How to store pickled chillies?
Store in a cool, dark, dry place for up to 2 weeks. Keep in the fridge for up to 2 months once opened. Use a sterilised jar for chillies and always use clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies.
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