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Basic Pickled Chillies
Basic Pickled Chillies is a traditional Australian recipe for a for a classic method of pickling chillies by brining over night and then preserving in vinegar. The full recipe is presented here and I hope you enjoy this classic Australian version of: Basic Pickled Chillies.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+25 days maturing)
Makes:
4 jars
Rating: 
Tags : Chilli RecipesAustralia Recipes
Basic Pickled Chillies is a modern Australian recipe for a classic method of pickling chillies by first brining to crisp them and then preserving in a vinegar brine.
Ingredients:
1kg (about) chillies: green chillies, red chillies, jalapeños, etc
For the Brine:
750ml water
220g pickling salt
For the Pickle:
750ml white malt vinegar
750ml water
3 tbsp pickling salt
Method:
Wash, dry and pick over the chillies, ensuring that they are whole. In a bowl, combine the water and pickling salt for the brine, mixing until all the salt has dissolved. Add the chillies and stir to mix. Set a plate on top, to ensure all the chillies are submerged in the brine then set aside to soak over night. The brine will remove any excess water from the chillies, ensuring that they remain crisp when pickled.
The following day, drain the chillies, wash under cold, running, water and pat dry. With a skewer or similar poke two or three holes in the top of each chilli then pack into sterilized jars. Combine the vinegar, water and pickling salt in a saucepan. Bring just to a boil, take off the heat and immediately pour over the chillies in the jars, ensuring that they are completely covered and that there is no air gap at the top.
Seal securely with vinegar-proof lids and allow to cool before labelling. Set aside in a cool, dry, place to mature for between 4 and 6 weeks before serving.
