KILNER_A5 PICKLING MINI GUIDE 2024

Recipe: Hot Pickled Peppers

INGREDIENTS

METHOD

• 200g jalepeño chillies • 400ml Aspall Cider Vinegar • 200ml water • 1 unwaxed lime, zest and juice • 100g granulated sugar or honey • 1/2 tsp fine sea salt • 1 tsp dried oregano • 3 fat garlic cloves, thinly sliced

1. Wash and dry the jalepeño chili peppers and slice into small slices. You can leave any small peppers whole, but poke holes in them so the pickling solution can enter the peppers. Rinse the sliced peppers again to get rid of any seeds and dry. 2. Pack them all into clean sterilised jars. 3. Place vinegar, water, garlic, peppercorns, salt and sugar into a pan and bring to the boil. Reduce the heat and simmer for about 2 minutes. Leave to cool slightly. 4. Pour the brine into the jar, over the peppers, and seal with a tight lid. 5. Leave for 3 weeks to allow flavours to develop. Once opened, will last about 6 months.

Makes 2 x 0.35 Litre Round Clip Top Kilner ® Jars

Prep: 20 mins Cook: 20 mins Marinate: 3 weeks

Difficulty level: Easy

14