Pickled Chillies Recipe
Cooked Pickled Chillies
Author: Cynthia Lee
Nutrition Information
- Serves: 9
- Calories: 51
- Fat: 0.24 g
- Saturated fat: 0.062 g
- Carbohydrates: 12.34 g
- Sodium: 197 mg
- Fiber: 2 g
- Protein: 1.08 g
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Buying readymade pickles from the local stores is convenient, but you have to compromise on taste. On the other hand, you can experiment with different flavours at home and prepare tasty pickles on your own. The market products are not always fresh; especially the ready-made pickled chillies which lose taste very quickly.
Ingredients
- Chillies - (8 lbs)
- Vinegar (5%) - 5 cups
- Water - 1 cup
- Canning or pickling salt - 4 tsp
- Sugar - 2 tbsp
- Cloves garlic - 2
Instructions
- Gather the chillies. Make sure they are fresh and tender.
- Remove all the diseased, spotted and rusty ones.
- Ready the jars: Boil the jars for 5-10 minutes to remove all the germs.
- Wash the peppers with fresh water.
- Cut the peppers and remove the seeds.
- If there are a few small chillies, slash a couple of slits in each.
- Large ones should be split into half.
- Blister the peppers: Just heat up the peppers in a pan for a few minutes and the skins will automatically start bubbling up.
- Take a saucepan and combine vinegar, water, salt, sugar and garlic.
- Simmer this solution for at least 10 minutes.
- Pour the vinegar solution, leaving at least half inch airspace.
- Boil the jars in the canner for 10 minutes.
Instructions
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1
Goes well with:
Vinegar
Pickle and vinegar is probably the best pairing if you want added health benefits along with good taste.
 Vinegar (5%) - 5 cups Water - 1 cup Canning or pickling salt - 4 tsp Sugar - 2 tbsp Cloves garlic - 2 Instructions Gather the chillies. Make sure they are fresh and tender. Remove all the diseased, spotted and rusty ones. Ready the jars: Boil the jars for 5-10 minutes to remove all the germs. Wash the peppers with fresh water. Cut the peppers and remove the seeds. If there are a few small chillies, slash a couple of slits in each. Large ones should be split into half. Blister the peppers: Just heat up the peppers in a pan for a few minutes and the skins will automatically start bubbling up. Take a saucepan and combine vinegar, water, salt, sugar and garlic. Simmer this solution for at least 10 minutes. Pour the vinegar solution, leaving at least half inch airspace. Boil the jars in the canner for 10 minutes. 3.2.1284
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Comments
I tried my best but failed miserably at making this recipe.
Pita, did you follow the exact same steps?