Pickled Chillies
A great way to preserve chillies. I have used this recipe for ripe home grown serrano and fresno chillis and they taste terrific. For the chilli lover they are great to eat straight from the jar with cheese.
A great way to preserve chillies. I have used this recipe for ripe home grown serrano and fresno chillis and they taste terrific. For the chilli lover they are great to eat straight from the jar with cheese.
- Carbohydrate 52.5289600165676 g
- Cholesterol 0 mg
- Fat 2.61076000083337 g
- Fiber 10.8390000067743 g
- Protein 10.7297000027992 g
- Saturated Fat 0.333480000250521 g
- Serving Size 1 1 Recipe (2116g)
- Sodium 41482.459047445 mg
- Sugar 41.6899600097933 g
- Trans Fat 0.692640000035789 g
- Calories 373 calories
Step-by-step
- Note: Wear kitchen gloves when cutting chillies especially if you have children and/or pets. It can stay on your fingers even after hand washing.
- Wash chillies thoroughly, remove stalks and any bruised or marked bits. Do not remove seeds.
- Place chillies, salt and water in a bowl and stir until salt is dissolved. Cover and stand 24 hours. Drain and rinse chillies.
- Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Bring to boil, cover and simmer gently for five minutes. Remove from heat; stand for a few minutes then pour over chillies. Seal while hot.
- Store in a cool, dark place for six weeks before using. (Yes, Its hard to wait that long but worth it!) Refrigerate after opening.
Acetic acid acts as the primary preservative in this preparation, lowering the pH of the chillies to a level that halts bacterial growth while denaturing harsh capsaicin compounds just enough to soften their raw edge. Pairing these sharp, pickled peppers with high-fat foods creates a chemical balance on the palate; the capsaicin binds to fat molecules, cutting through rich proteins like sharp cheddar or fatty charcuterie by refreshing the taste receptors.
- Don gloves before slicing; capsaicin oil transfers easily to skin and surfaces, resisting standard hand soap.
- Submerge the fresh peppers in a 24-hour brine using 3 cups of water and 1/3 cup of coarse salt to draw out excess moisture and firm the cellular walls.
- Simmer the vinegar, peppercorns, and extra salt for exactly five minutes to meld the aromatics before pouring the hot liquid over the packed jars.
- Store the sealed jars in a cool, dark environment for a mandatory six-week curing window before opening.
Freezing is not recommended for finished pickles because the ice crystals rupture cell walls, destroying the crisp texture. Once opened, keep the jars refrigerated to maintain their structural integrity.
