QUICK PICKLED CHILLIES
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
Categories Condiment
Time 20m
Number Of Ingredients 10
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
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
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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