Note: Wear kitchen gloves when cutting chillies especially if you have children and/or pets. It can stay on your fingers even after hand washing.
Wash chillies thoroughly, remove stalks and any bruised or marked bits. Do not remove seeds.
Place chillies, salt and water in a bowl and stir until salt is dissolved. Cover and stand 24 hours. Drain and rinse chillies.
Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Bring to boil, cover and simmer gently for five minutes. Remove from heat; stand for a few minutes then pour over chillies. Seal while hot.
Store in a cool, dark place for six weeks before using. (Yes, Its hard to wait that long but worth it!) Refrigerate after opening.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2116g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 23 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 41482.5mg||1430 %|
|Potassium 1792mg||47 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 41.7g|
|Protein 10.7g||15 %|
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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.
Calories per serving: 373
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