Chilli Pickle 7 in Brine and Vinegar
Mirch Sirke aur Namak Wali
This is a simple way of preserving surplus chillies from your garden. You don’t really need a recipe, just a rough guide. The pictures here show a jar full of chillies that I had picked the morning I pickled them. Makes 1 jam jar.
Edited March 2012
18-20 red or green chillies, with stalks intact but trimmed
100 ml. light malt or other vinegar
100 ml. boiling water
1 tbsp. salt
1/2-3/4 tbsp. sugar
1 tsp. coriander seeds
1 Jam jar, sterilised
Wash and drain the chillies and spread out on a towel to dry completely. Leave for 10-12 hours or overnight.
Mix the vinegar and water in a pan, bring to boil. Turn heat off.
Add and mix salt and sugar.
Place the chillies lengthways in the jar.
Spoon coriander seeds over them.
Pour water and vinegar mix to cover the chillies, filling the jar completely.
Close the lid and leave to pickle for a couple of weeks. They will last for up to a year. Once opened, keep in the fridge.