June 20, 2016 by dgarnett2013
Pickled Chillies: Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid
- 2 cups chillies
- 1 cup rice vinegar
- ½ sugar
- 2 tabs sea salt
- Pinch of Sichuan peppercorns (optional)
- 2 star anise, whole or in pieces
Wash and dry the chillies. Cut off the stems, leaving the chillies whole.
Heat the vinegar in a nonreactive saucepan, add the sugar and salt, and stir until completely dissolved (do not boil).
Add the Sichuan pepper, if using, and the star anise and simmer briefly, then let cool to room temperature.
Sterilize a medium size jar and stuff the chillies in to it with the star anise. Pour over the pickling solution filling the jars to the top (you may need to make double quantities of the pickling solution). Put on the lid and seal tightly.
Set aside in a cool place for 2 weeks before using.
Made in mid June, when the borders took off.