WHAT IS PICKLING LIME RECIPES
PICKLED CHILLIES RECIPE - BBC FOOD
Neither crazily hot, nor wimpishly mild, the jalepeño is a gutsy little pepper. It has a robust spicy flavour with a hint of green bell pepper. I love to mix this pickle with sour cream or soft cream cheese then pile into corn tortillas or with slices of avocado, chicken or strips of pan-fried or grilled steak. Alternatively use a tablespoon of chopped pickled pepper in cheese scone dough, scatter onto pizza or spread in sandwiches.
Provided by Pam Corbin
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 2 x 300ml/10fl oz jars
Number Of Ingredients 7
Steps:
- Rinse the jalepeños, trim off the stalks then slice crosswise into 4–5mm rings.
- Put the vinegar, lime zest and juice, sugar, salt and oregano into a saucepan with 200ml/7fl oz water. Place over a medium heat and bring to a simmer for 5 minutes. Add the sliced jalepeños and garlic. Simmer for 3–5 minutes, or until everything is hot.
- Remove the pan from the heat and spoon the jalapeños and garlic into the warm jars, packing them to the brim. Tip the vinegar mixture into a jug, then pour over the chillies making sure they are completely covered. Seal immediately. Invert the jars for a minute or so before turning the right way up and leaving to cool. Leave for a week or so before using.
- Store in a cool, dark, dry place for up to a year. Keep in the fridge for up to 10 weeks once opened.
PICKLED CHILLIES RECIPE - BBC FOOD
Neither crazily hot, nor wimpishly mild, the jalepeño is a gutsy little pepper. It has a robust spicy flavour with a hint of green bell pepper. I love to mix this pickle with sour cream or soft cream cheese then pile into corn tortillas or with slices of avocado, chicken or strips of pan-fried or grilled steak. Alternatively use a tablespoon of chopped pickled pepper in cheese scone dough, scatter onto pizza or spread in sandwiches.
Provided by Pam Corbin
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 2 x 300ml/10fl oz jars
Number Of Ingredients 7
Steps:
- Rinse the jalepeños, trim off the stalks then slice crosswise into 4–5mm rings.
- Put the vinegar, lime zest and juice, sugar, salt and oregano into a saucepan with 200ml/7fl oz water. Place over a medium heat and bring to a simmer for 5 minutes. Add the sliced jalepeños and garlic. Simmer for 3–5 minutes, or until everything is hot.
- Remove the pan from the heat and spoon the jalapeños and garlic into the warm jars, packing them to the brim. Tip the vinegar mixture into a jug, then pour over the chillies making sure they are completely covered. Seal immediately. Invert the jars for a minute or so before turning the right way up and leaving to cool. Leave for a week or so before using.
- Store in a cool, dark, dry place for up to a year. Keep in the fridge for up to 10 weeks once opened.
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