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About this recipe:
These pickled chillies are great in salads, sandwiches and wraps, or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the chillies.
625g long yellow peppers, cut into thick slices
500g green or red chillies, cut into thick slices
1lt 375ml (5 1/2 cups) vinegar
500 ml (2 cups) water
3 cloves garlic, crushed
1 onion, chopped
- Place the chillies into a large pot. Add the vinegar, water, garlic and onion. Bring to the boil, then reduce heat to medium low and simmer for 5 minutes.
- Ladle peppers and chillies into sterilised jars, and fill to the top with the liquid, leaving a .5cm headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
- Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
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