Pickled Chilies

1. 1

   For this recipe you must use perfect green chilies without any blemishes (you can use red chilies but they may be slightly hotter).

2. 2

   Carefully cut from the stalk end to the tip of each pepper and remove the seeds (use the handle of a teaspoon for this). Put the cut peppers into a large heatproof bowl.

3. 3

   Pour the boiling water over the chilies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.

4. 4

   Next put your black peppercorns, bay leaves, coriander seeds, chilies and salt into a large jar (I use a quart jar) or other airtight container.

5. 5

   Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chilies.

6. 6

   Allow it to cool down and then put the lid on, put into the fridge and leave it there for a minimum of 2 weeks before using. They will keep in the fridge for at least 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.