Another recipe requested this morning during the talkback session – pickled chillies. The recipe comes from my book “A Year on the Farm”.
500ml hot water
1 litre cold water
1.5 litres white or cider vinegar
40g salt (extra)
Mix the salt with the hot water and stir until dissolved. Pour in the cold water and leave until cool.
Remove ends from the chillies and place in the salt solution, weighting them down with a plate or just press a piece of baking paper onto and just under the surface (be sure there are no air bubbles underneath it).
Leave for 12 hours, then drain well and rinse.
Place the vinegar, salt and sugar in a large saucepan and bring to the boil, stirring occasionally, and cook for 2 minutes.
Pour over the chillies and then seal the jars immediately. Make sure that all the vinegar is used and if the chillies float, press some crumpled baking paper into the top of the jar, ensuring there are no air pockets underneath.
The chillies are ready to eat in 6 weeks. Makes about 1.8kg