Pickled chillis are wonderfully crunchy, tart and spicy, and can be thrown in with almost any savoury dish or salad.
There are a million ways of pickling chillies, this is one of the quickest, and lasts forever in the fridge.
Pickled jalapeno chillis
- jalapeno chillis, sliced. If you don't like your pickles so hot, remove the seeds with a teaspoon before slicing.
- 1 head garlic, peeled and sliced (head, not clove)
- 1 big handful oregano leaves, torn
- Apple cider vinegar diluted with equal volumes of water
- 1 tbsp sugar (optional, but delicious)
- Essentially you want a 2.5% acidity and a 2% salinity with your pickles. Mix apple cider vinegar with equal volume of water to get a 2.5% acidity, or if you have a 2-3% vinegar you can use that undiluted. Use 1 tbsp salt per litre of liquid plus 1 tbsp salt per kilo of jalapeños - scale up or down according to how big your batch is.
- Bring the water and vinegar to the boil with the salt, sugar, garlic and oregano and pour over the chillis - use enough vinegar to just cover, let it cool down to room temperature and refrigerate. Ready to eat in 2-3 hours.