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
These pickles will go straight to Nancy's YBR-July event
wow..looks hot & spicy:-)
ReplyDeleteYou can link this to the event,link is below:-)
Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies
Superb...
ReplyDeletehttp://vegetarianmedley.blogspot.com/
I make similar this it taste delicious over time looks wonderful
ReplyDeleteYou have a beautiful blog and I love this pickled chilli pepper too. A must have to go with our asian noodles :) I am your follower now :) Have a nice day !
ReplyDeleteregards,
Elin
I preserve jalapenos similarly, love the tangy, spicy chili pickles. Beautiful!
ReplyDeleteya even buy this chillies and to make fritters ..but end up adding to some dishes..pickling it is a good idea..
ReplyDeletehmmmm hot n spicy...
ReplyDeleteLove this extremely irresistible pickled chilli peppers..Beautifully done.
ReplyDeleteI also make it same way with jalapenos
ReplyDeleteMe too recently made a batch of jalapenos, great way to store these
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
I love pickles...what a great idea! And your photo is fantastic my friend.
ReplyDeleteHave a great weekend!
Pickling is such a great kitchen technique. Preserve and add flavor at the same time! These look great.
ReplyDeleteI dont make too many pickles, mom always come to the resume. This one looks spicy and delicious
ReplyDeleteha ha ha I just pickled some jalapeno yesterday :) I find it hot but the husband somehow loves it!
ReplyDeleteWonderfully spicy! I love pickles.
ReplyDeleteCheers,
Rosa
Although I don't eat spicy food (a little bit is okay), I love these pickled chilli peppers pictures!
ReplyDeleteWOW! these look like the best starter ever, they’re making my mouth water
ReplyDeleteI know it's Ramadan and everything but I swear that isn't affecting my opinion of how amazing these pickles look right now!
ReplyDeletelooks very very delicious
ReplyDeleteooohh...looks so yummy and spicy.
ReplyDeleteThis my fav,mouthwatering here...
ReplyDeleteHi Nandita,
ReplyDeleteI love pickled peppers, both spicy and sweet ones. Thanks for sharing and the inspiration.
Hi Nandita,
ReplyDeleteMe again:) Just stopping by to say thanks for being a part of the YBR.
yum! these look great and easy! two of my favorite things!
ReplyDeleteOne of my fav. chutney..love it with hot parathas! Lovely clicks.
ReplyDeletePick enough chillies to make 1 cup of chilli pulp about a desert bowl full of fresh chillies should do it and wash. There is no need to de-seed the chillies.
ReplyDeleteThese are absolutely amazing and great idea. Its looks perfect .Thank you for the awesome recipe.
ReplyDeleteintegrated receivables management