Sprinkle this fiery pickle over noodles, fried rice or anything rich and cheesy.
Quick Pickled Chilli Recipe
Yield: Makes 300g
Active time: 10 minutes
Total time: 24 hours
300g green or red chilies, sliced
125ml white wine vinegar
1 tbsp kosher salt
1 tsp granulated sugar
3 garlic cloves, peeled (optional)
1 tsp cumin seeds (optional)
Step 1: In a non-reactive saucepan over medium heat, combine the vinegar, water, sugar and salt, and stir until everything is dissolved. Increase heat to high, bring to a boil then immediately remove from the heat.
Step 2: Thoroughly wash and dry a 500 ml glass jar with an air-tight lid.
Tip: Always use glass when pickling, as metal or plastic containers will affect the taste.
Step 3: Lightly crush the cumin seeds and place in the bottom of the jar along with the garlic if using.
Step 4: Tightly pack the prepared chilies into the jar and pour over the hot pickling brine. Tap and shake gently to disrupt any air pockets, then secure the jar with a tight fitting lid.
Step 5: Set aside to cool before storing in the fridge. Then enjoy in salads, sandwiches, add to dressings and sauces, or top pizzas and flatbreads for a spicy kick!
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