Last Sunday I went to my local Farmer's Market looking for chili peppers. I have been wanting to pickle chilies for so long. Last year I grew my own, but I used them all in my cooking, leaving no leftovers to pickle. I returned home with a bag filled with habanero, jalapeño, serrano, thai and a no-name red chili pepper. I made a new batch of hot hot sauce and then it was time to pickle the rest.
I like my pickled chilies to be slightly salty and not overly sweet. The sweeter ones are more difficult to pair with dinner. I think I got the right mix of sweet, salty and tanginess to my take in this batch.
Makes 2 medium jars.
- 300 g mixed chili peppers (jalapeño, serrano, thai, habanero), sliced
- 500 ml vinegar
- 85 g sugar
- 2 tablespoons salt
- 2 bay leaves
- 1 teaspoon coriander seeds
Bring the vinegar to a boil, add all the sliced chili peppers, and bring it all to a boil. Remove the chilies using a slotted spoon. Place the chilies in 2 cleaned and sterilized* glass jars.
Add sugar, salt, bay leaves and coriander seeds to the vinegar, and bring it to a boil again. Make sure that sugar and salt is dissolved before pouring the hot vinegar over the chilies. Put the lids on the jars, and wipe the jars clean. Let the pickled chilies cool.
The chilies will keep for at least a month. I only make small batches and keep them in the refrigerator.
Serve the chilies on sandwiches, as hot snacks or where ever you need a kick to your food.
*You need to clean the jars and sterilize them by soaking them in boiling water. It goes the same with the lids. Submerge the lid for a few minutes in a bowl of boiling water.