With gardening sometimes there is scarcity and sometimes there is glut. Well I certainly have a surplus of these bell or bishop's hat chillies. They do freeze well but I did want to preserve some as well. Trying not to have too much sugar, so chilli jam is out so I gave pickling a try. It is very simple but very satisfying seeing the bottles all lined up. The most tricky part is slicing the chillies so your fingers don't burn. They say rubbing a little oil on first, but I am not sure I trust myself with a sharp knife and slippery fingers.
Ingredients
1 tablespoon salt
1 teaspoon sugar
1 cup water
3/4 cup white vinegar
Garlic clove
Chopped chillies of choice
Note: I did 3 x times the above
Method
Remove green stalk from chilli, chop into rounds or slices or both.
These are very mild so there is no need to reduce the heat by removing the seeds and membrane.
Place in a clean jar.
Combine the first 5 ingredients in a saucepan and bring to the boil, Let boil for a couple of minutes,
Pour into a jug with a spout to make filling the jars easier.
Pour liquid over chillies.
Screw on lid and pickles should be at their best in a week or 2.
Happy preserving.
Mamma Marmalade
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