Farmacy And Pickling
Chilli pickle
My lemon pickle for example is sour, a bit sweet, and very mild. This green chilli pickle is spicy and pungent thanks to the green chilis and mustard oil. For those unfamiliar with mustard oil, it has a sharp, wasabi-like flavor and is commonly used in Indian cooking.23 Aug 2020
Ingreadient
- 150 ml distilled malt vinegar
- 50 g soft brown sugar
- 8 black peppercorns
- 8 allspice berries
- 1 fresh bay leaf
- 2 sprigs of fresh thyme
- 1 red onion
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 20 jalapeño chillies
Direction
- Boil the vinegar with the sugar, peppercorns, allspice berries, bay leaf and thyme for a couple of minutes, remove from the heat and allow to cool.
- Peel and finely slice the onion, deseed and finely slice the peppers and slice up all the chillies.
- Place the chillies and vegetables in a bowl and pour over the vinegar. Stir, and leave overnight. Stir again before serving. You can store any leftover pickle in a sealed jar in the fridge.
