Pickled chilli peppers

I was introduced to pickled peppers only a few months back. Before that, I thought chili peppers were used to make only fritters or at the most, it is used to flavour certain rice dishes. Thanks to blogging. I was introduced to a gamut of dishes, cuisines and pickled peppers. A few days back, my vegetable vendor brought these gorgeous looking chili peppers and I got so carried away that I ended up buying quarter kilo of these chilies. At first I thought of making fritters. But S is not too fond of them so the only other way I could use these chilies were to pickle them. I Searched the net for some recipes and I found this recipe here. It was as easy as 1-2-3 and it wasn't that time consuming. In short, the recipe was perfect. So I decided to go ahead and pickle these peppers. I knew that these pickled chilies could be used in salads, sandwiches and maybe I can create a dish that could accommodate these peppers. 

For a spice craving person like me, this condiment is just the thing to be had in the refrigerator. It took only 15mins of effort to make this. With that kind of effort I know I have something that will spruce up my taste buds for at least a few months. 

Pickled peppers recipe:

Preparation time: 10min

Cooking time: 5min

Makes- approximately 300gms

Ingredients:

Large chilli peppers- 250gms

Salt- 1tbsp

Water- 1 cup

Distilled vinegar- 1 cup

Method:

• Wash the chilies thoroughly and pat them dry. Slice them into rounds and keep aside
• Wash the jar and the lid you want to pickle in in hot water and warm the jar till completely dry. Alternatively you can microwave for a min.
• In a sauce pan, combine the salt, water and vinegar and bring the mixture to a boil and simmer for 5min
• Pack the sliced peppers in the jar and pour the brine over the sliced chilli peppers and allow to cool and close tightly.
• This can be refrigerated for upto two months.

Note: You can make this pickle with whole chilies instead of slicing them. You can also flavour the pickle  with  fresh herbs, garlic or pepper corns


These pickles will go straight to Nancy's YBR-July event