HOME   ABOUT   EVENTS   BOOKS   SHOP   RECIPES   LINKS

PICKLED CHILLIES

YIELD: AROUND 18 CUPS
     
INGREDIENTS:
3kg (6.5lb) fresh chillies
5 cups apple cider vinegar
1 cup water
2 garlic cloves, minced (optional)
1/4 cup yellow mustard seeds (optional)
1 tablespoon salt
2 tablespoons sugar (optional)
        
METHOD:
1. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
2. Wash chillies and drain. Discard seeds and membrane if desired. Leave whole, halve, slice or dice as desired. You may also like to scorch on a grill to blister and remove skins if desired (flatten skinned chillies to fit better into the jars).
3. Pack chillies into jars raw, filling to 1/2 inch from the rim.
4. Combine vinegar, water, garlic, mustard seeds, salt and sugar in a pan. Bring to a boil and then remove from heat. Keep hot.
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
6. Ladle hot pickling liquid into jars, filling to 1/2 inch from the rim. Remove bubbles, check headspace is correct, and wipe rims with damp paper towel then seal. 
7. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
8. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
    
FLAVOUR IDEAS:
  • Pickle chillies in jars 500ml or small i.e. 4oz, half-pint or pint jars.
  • Make small jars of pickled hot chillies, or mix with sweet bell peppers (capsicum) to reduce heat.
  • Pineapple Pickled Chillies: fill a third of each jar’s capacity with fresh pineapple chunks before adding the chillies and pickling solution.
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer