CHILLIES PICKLED RECIPES

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PICKLED CHILES RECIPE | MICHAEL SYMON | FOOD NETWORK



Pickled Chiles Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield about 2 quarts

Number Of Ingredients 10

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

  • Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

PICKLED CHILLIES | AUSTRALIAN WOMEN'S WEEKLY FOOD



Pickled Chillies | Australian Women's Weekly Food image

Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve.

Categories     Side, Starter

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 500 gram

Number Of Ingredients 8

500 gram long chillies
250 gram water
250 millilitre white vinegar
1 teaspoon sugar
1 tablespoon salt
1 teaspoon coriander seeds
1 teaspoon peppercorns
2 bay leaves

Steps:

  • Wash whole chillies and pierce them 4 or 5 times with a pin.
  • Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.
  • Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal.
  • After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.

Nutrition Facts : ServingSize Makes 500 gram

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PICKLED CHILLIES - BIGOVEN.COM
"A great way to preserve chillies. I have used this recipe for ripe home grown serrano and fresno chillis and they taste terrific. For the chilli lover they are great to eat straight from the jar with cheese."
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine not set
Calories 373 calories per serving
  • "Note: Wear kitchen gloves when cutting chillies especially if you have children and/or pets. It can stay on your fingers even after hand washing. Wash chillies thoroughly, remove stalks and any bruised or marked bits. Do not remove seeds. Place chillies, salt and water in a bowl and stir until salt is dissolved. Cover and stand 24 hours. Drain and rinse chillies. Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Bring to boil, cover and simmer gently for five minutes. Remove from heat; stand for a few minutes then pour over chillies. Seal while hot. Store in a cool, dark place for six weeks before using. (Yes, Its hard to wait that long but worth it!) Refrigerate after opening."
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