It’s that time of year again – the glut of summer vegetables. The Kashmiri shop down the road has boxes of beautiful tomatoes – ridiculously cheap.
Today’s recipe comes to you thanks to Asda. They had cheap 500g (maybe) bags of superb mixed chillis – red, green, and yellow; all sizes; all different varieties (Scotch Bonnet, Birds Eye, and many others). Far too big a bag to buy … to cook with; but far too good to walk by and ignore.
So … they are now gently* pickling in a quiet corner of the flat.
- 500g mixed chillis
- 1 cup (250ml) each of water and vinegar (I used Sarson’s Pickling Vinegar)
- 1 tsp each of coriander seed, whole black pepper, and mustard seed
- 4-5 allspice berries
- 2 bay leaves
- 1 tsp sugar
- 1 tsp salt
- Wash and dry the chillis; remove the stalks and heads. [I did read recipes that suggested pricking the chillis with a pin or a needle – sorry, but I reckon it would need to be a substantial needle; didn’t work for me.] Cut a length-ways slit in each chilli, and pack tightly into a jar.
- Heat the other ingredients in a saucepan until the sugar and salt are dissolved, and bring almost to a boil.
- Pour slowly over the chillis to cover; put on the jar lid, and gently shake and turn to let air bubbles escape – it may be necessary to add more of the pickling liquid.
- Seal the jar. Check in a week that the chillis are still covered – I add to add more vinegar to keep the chillis covered.
So – will it work? They are sitting in a dark cool corner of the flat for a month before I try them – I may come back and tinker with this.