I LOVE chillies on just about everything. A spoonful of these red little gems spices up any meal, adds colour to your dish or salad, and gives it that extra bite!
Pickle chillies in Apple Cider Vinegaror White Wine Vinegarand keep a jar in the fridge – it’s so handy to have. Collect small, empty jars like those from mustard, horse radish or whatever you consume. Wash, sterilize and fill with hot pickled chillies.
250g chilli peppers
250ml White Wine Vinegar
1-2 clove garlic
1/2 tsp coriander seeds
1/2 tsp mustard seeds
a few peppercorns
3 bay leaves
1 tsp salt
Wash chilli peppers. Wear gloves (believe me, this is to avoid you having burning fingers). Chop tops off, cut chillies in half and take out seeds with a spoon. Peel & cut garlic into circles.
In a small pot bring to the boil vinegar, salt, Xylitol (or organic sugar substitute) bay leaf, coriander, salt, pepper & mustard seeds. I used Bioforce Herbamare Herb Salt
Add chopped chillies & garlic into the hot brine & let it stand. Once cooled down, fill the jars and seal. Keep in fridge for 2 weeks to cure before eating.