Pickled chillies
Not Too Tricky
About the recipe
Pickled chillies are absolutely superb. They’re brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread. They are really good, and you should try them.
The Naked Chef, p238
Ingredients
600g medium fresh green chillies
15 black peppercorns
5 fresh bay leaves
2 tablespoons coriander seeds
6 heaped tablespoons caster sugar
1 litre white wine vinegar or rice vinegar
Method
Find the recipe!
For the full recipe, head to page 238 of The Naked Chef.
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