Pickled Peppers

Ingredients for Pickled Peppers

• 600g assorted chillies (such as serrano, jalapeño, and Thai)

• 350ml distilled white vinegar

• 3 garlic cloves

• 2 tablespoons black peppercorns

• 2 tablespoons kosher salt

• 2 tablespoons sugar

• 2 tablespoons coriander seeds

How to make Pickled Peppers

Cut large chillies into 1/4 inch rings. Pierce small chillies 3-4 times with a skewer. Pack all chillies in a clean 1-quart jar.

Bring vinegar, all remaining ingredients, and 350ml water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.