Pickled Chillies

Pickled Chillies Ingredients

8 oz Whole fresh chillies	Sprig of rosemary
1 1/2 c White wine vinegar	4 Cloves of garlic, peeled
1 ts Salt	1 1/2 c Extra white wine vinegar, up
Sprig of bay

Instructions for Pickled Chillies

But speaking of chiles (?), here are a couple of recipes I found in a small book called _The Goodness of Peppers_ by John Midgley/illustrated by Ian Sidaway (Pavilion Books Unlimited, London/copyright John Midgley 1993/ISBN: 1-85793-058-4). Havent read it all the way through, but its a short read, abt. 30+ recipes, and some background/history of chiles....or chillies. Cant say it looks like a "must-have" book, but it was a gift. Sez it only costs L4.99 (what? oh you Brits...). Inspect the chillies for damage, discarding any that are bruised, lacerated or otherwise blemished. Snip off all but the base of their stems. Bring the vinegar and the chillies to a boil in a pan. Add the remaining ingredients except the vinegar and simmer for 6-8 minutes. With a clean spoon, transfer them to a jar previously sterilized with freshly boiled water. Pour in the pickling liquid with its herbs, top up with the additional vinegar to cover, and allow to cool before sealing. The chillies will be ready within a month. This quanitity will fill a medium-sized jar with whole chillies, preserved with herbs and garlic and up to 675ml/1 1/2 pints/3 cups of vinegar. Increase the vinegar quantity and dilute it with a little water if you want to preserve a larger quantity of chillies, or sweet red and yellow peppers, which should first have their caps, seeds and pithy membranes removed. Posted to CHILE-HEADS DIGEST V3 #306 by "In.a.gadda.da.vida" on Apr 26, 1997

Main Ingredient: PickleCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic

Rosemary

Salt

White Wine

for flavor and categorization

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