PICKLED CHILLI RECIPE
This recipe is for 3kg of chillies. That’s one bucketful.
First, pick chillies with gloves on, then soak them overnight in the brine recipe below, as it keeps them crisper and makes them easier to cut.
9-12 cups of water and 2 cups of fine table salt. Combine together and pour over the whole chillies without any slits or cuts in them yet. Submerge overnight, then drain them and rinse well.
9 cups of white vinegar, 9 cups of water and 9 teaspoons of fine table salt.
With gloves on, cut the chillies up, discarding the very tops and stuff them into sterilised jars. Bring the pickling solution to the boil and then pour over the chillies in the jars, leaving no space at the top, and remember to remove trapped air bubbles. Keep in a dark cool place for at least three months before serving. We open ours a good year later and they are still fabulous.