Pickled Chillies

Leave a comment

June 20, 2016 by dgarnett2013

Pickled Chillies: Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid

pickledchillies

  • 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.

borderjune20162borderjune20161

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: