These are from Jamie Oliver’s The Naked Chef.

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Name: Jamie Oliver's Pickled Chili Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound chilies mixed red and green; boiling water; 6 heaped tablespoons sugar; 3 1/2 cups white wine vinegar or rice vinegar; 15 black peppercorns; 5 bay leaves; 2 Tbs coriander seeds; 5 teaspoons salt

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INGREDIENTS

1 pound chilies ; mixed red and green
boiling water
6 heaped tablespoons sugar
3 1/2 cups white wine vinegar ; or rice vinegar
15 black peppercorns
5 bay leaves
2 Tbs coriander seeds
5 teaspoons salt

INSTRUCTIONS

Bring a few cups of water to boil while you’re prepping the peppers.

Slice each pepper from stem to end on one side and remove the seeds. A small spoon or the handle of a spoon works great for this.

Put the peppers in a small bowl as you clean out the seeds and when you’re done pour the boiling water over them and let them steep for 5 minutes to remove any remaining seeds. Drain.

Warm the vinegar and sugar in a saucepan and stir until the sugar is dissolved. You don’t need to bring it to a boil. The sugar will dissolve before that.

Take a quart jar and add the peppercorns, bay leaves, coriander seeds, chilies, and salt to the jar.

Pour the vinegar and sugar mixture into the jar of chilies. Allow it to cool, then put the lid on and stick in the back of your fridge so you can ignore it for a few weeks. At least 2 anyway! Jamie Oliver says it will keep in the fridge for 4 months.

Serve them as an appetizer or with sandwiches.

NOTES

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Jamie Oliver's Pickled Chili Peppers

1 pound chilies mixed red and green
 boiling water
6 heaped tablespoons sugar
3 1/2 cups white wine vinegar or rice vinegar
15 black peppercorns
5 bay leaves
2 Tbs coriander seeds
5 teaspoons salt

Bring a few cups of water to boil while you’re prepping the peppers.

Slice each pepper from stem to end on one side and remove the seeds. A small spoon or the handle of a spoon works great for this.

Put the peppers in a small bowl as you clean out the seeds and when you’re done pour the boiling water over them and let them steep for 5 minutes to remove any remaining seeds.  Drain.

Warm the vinegar and sugar in a saucepan and stir until the sugar is dissolved. You don’t need to bring it to a boil. The sugar will dissolve before that.

Take a quart jar and add the peppercorns, bay leaves, coriander seeds, chilies, and salt to the jar.

Pour the vinegar and sugar mixture into the jar of chilies. Allow it to cool, then put the lid on and stick in the back of your fridge so you can ignore it for a few weeks. At least 2 anyway!  Jamie Oliver says it will keep in the fridge for 4 months.

Serve them as an appetizer or with sandwiches.

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Nutrition

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Serving Size: 1 Recipe (2319g)
Recipe Makes: 1 Serving

Calories: 787
Calories from Fat: 67 (9%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 127.1mg		4 %
Potassium 2966mg		78 %
Total Carbohydrate 116g		34 %
	Dietary Fiber 39.6g	159 %
	Sugars, other 76.3g
Protein 21.5g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 787

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