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Pickled jalapeno chillis

  • February 12, 2018
  • by Jono

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.

Print

Pickled jalapeno chillis

Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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
  • Salt
  • Apple cider vinegar diluted with equal volumes of water
  • 1 tbsp sugar (optional, but delicious)

Instructions

  • 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. 

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Socca with sabzi khordan, roast tomatoes and sardines
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Jono

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