Pickled Green Chilli
Labels: she cooks, small bites, vegetables/salads
Monday, December 10, 2007
As mentioned last week, I did a spot of pickling as we were out of green chilli. The Turkish grocer stocks them too but I just like doing it. Besides, I get to control the amount of salt that goes into it and my homemade ones has no nasty preservatives.
This is for anyone who wants to try their hand at it. It's dead easy and chances are, you may never want to eat the store bought ones anymore.
Pickled Green Chilli
1. In a medium sized saucepan, bring white vinegar, salt and sugar (to taste) to a gentle boil. Turn off heat and let pickling solution cool to room temperature. Meanwhile, slice the green chilli.
2. Fill another saucepan with water, bring to a boil. Blanche sliced chilli. Drain and set aside.
3. Add the blanched chilli to the cooled pickling solution. Give it a good stir to make sure the chilli is well immersed.
4. Leave it alone for at least 6 hours. Worry it once in a while by stirring, again, to ensure each and every slice is well marinated. When it's done, it will turn a shade of dull yellow green.
5. Store in clean glass bottles.
Note:
- To get crunchy pickled chilli, choose only the barely ripe ones and those that feel firm to the touch. Do not over blanche it either.
- I use 100ml of white vinegar for every 100g of chilli.
The Dutchess of Cookalot whipped this up at 4:04 am
I used to make pickled green chilies. I think my method is much more easier than yours.
1) Cut the green chilies.
2) Wash the cut green chilies under running hot water. A quick wash will do. The purpose of this step is to was off the seeds. Drain of the excess water.
3) Pour the chilies into a bottle,
put some sugar, and pour in the vinegar. Close the bottle and leave it for about a day.
Is this faster and less complicated?
Regards,
Lannie
: December 11, 2007 4:35 pm
Joyce, thanks - it's a big compliment. :)
