Sanderson Media

How to pickle and preserve chillies

Sunday, January 14, 2007

http://www.cooks.com/rec/search/0,1-0,how_to_pickle_chillies,FF.html

One recipe is reproduced here for your convenience.

PICKLED GREEN CHILIES

1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. dill seed
1/2 tsp. mustard seed
1/2 tsp. mustard seed
54 oz. cans whole green chilies
1 clove garlic, sliced

Bring vinegar, sugar and spices to a boil and simmer 7 minutes to a lightly syrup. Remove seeds from chili and slice into small jars. Add sliced garlic (layering chilies and garlic in jars). Cover with syrup and cover with tight lid. Refrigerate for at least 3 days.
May be frozen later, but don’t fill jars to the top so there is room for expansion when frozen so jar doesn’t break. Serve with crackers. Makes 3 small jars.

The writer of this website gets better results by throwing in a cup of sultanas and simmering the brew slowly for 1.5hrs.
Magnifique and delicious….......

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