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How To Make Pickled Chillies From Fresh Chillies
How To Pickle Chillies
When hot chillies are in season, go and get them really fresh from the farmers markets. The fresh chillies are great for pickling. Pickled chillies store well in the refrigerator and they come in handy when they are ready to be used with your favourite dishes anytime. Nowadays, there are many varieties of chillies in the market, the jalapeno is eye-popping HOT and some are sweet and mild. In this recipe, you can mix different varieties of chillies to make the pickles. A combination of different sizes and colours of chillies will make your pickles look really attractive and colourful.
Here is how you can make awesome fresh chilly pickles. These are the ingredients you will need to make the chillies into pickles:
- One kilo of fresh chillies of your choice
- Three cups of white vinegar
- 1½ cups of white sugar
- ½ teaspoon salt
Wash the chillies and pat them dry with a paper towel. Dice the chillies into smaller pieces and set aside. (Warning: Do not rub your eyes after handling cut chillies. That will really sting and you might end up in hospital!)
In a pot, heat up the white vinegar, sugar and salt. Stir until the sugar is melted. Bring the vinegar solution to a boil. Add in the diced chillies and let them boil for 30 seconds. Remove from heat and let them cool. When cooled, store the chillies in clean bottles. Use a spoon to press the chillies down so that they are submerged in the vinegar solution.
Leave the chillies to pickle for a couple of days before consuming them.
Chilly pickles can be stored in the fridge for a few months, depending on how thoroughly you have sterilised the jars. Use the pickled chillies with your favourite noodles or as a garnish for seafood and meat dishes. The chilly vinegar from the pickles can be used to drizzle over a salad dish or a meal of noodles, it spices up your dish and gives it a nice fragrance with a tinge of chilly hotness.
Love all that hot stuff? Try this Homemade Kimchi Recipe!
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