Quick Pickled Chillies Food

QUICK PICKLED CHILLIES

Quick Pickled Chillies image

Quick Pickled Chillies are a great condiment for punching up the flavour of burgers, Asian soups, noodles, stir frys. Easy Pickled Peppers

Provided by Peter Kolesnichenko

Time 20m

Number Of Ingredients 10

Ingredients

500 g red Chilli peppers
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
5 cloves garlic (peeled)
1 bay leaf
1 teaspoon peppercorns
1 teaspoon coriander seeds
1/4 teaspoon celery seeds (optional)

Steps:

Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.
In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.
Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar.
Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a 1/4" gap from the top of the jar.
Close the jar and allow to cool on the counter overnight. Keep refrigerated. It's best to allow the chillies to infuse for a few days before eating. If the brine levels are lower than the chillies, add more brine, or the chillies may turn brown from the exposure the air.

QUICK PICKLED PEPPERS

Quick Pickled Peppers image

The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.

Provided by threeovens

Categories Low Protein

Time 20m

Yield 4 cups

Number Of Ingredients 10

Ingredients

3/4 lb bell pepper (mix of red green orange or yellow)
2 1/2 cups rice vinegar
water
3 garlic cloves, peeled and lightly smashed
2 teaspoons kosher salt
1 tablespoon sugar
2 teaspoons dried oregano
1/2 teaspoon whole black peppercorn
1 small onion, cut into 1/4 inch slices
2 small red chilies (optional)

Steps:

Cut peppers into 1/2 inch strips, lengthwise.
In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

Nutrition Facts : Calories 40.9, Fat 0.2, SaturatedFat 0.1, Sodium 1166.5, Carbohydrate 9.8, Fiber 2, Sugar 6, Protein 1.1

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