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Pickled Chilis Recipe


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     Pickled Chilis

Category   Salads - Soups - Sidedishes
Sub Category   Grilling

500 g (1lb) chiles / peppers sliced
cup white or cider vinegar
cup water
1/3 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves

Place chilies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar. Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan. Ladle hot pickling liquid over chilies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature. Transfer pickled chilies to the fridge and store in refrigerator up to 4 months.

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