I am really a morning person I'd say. That's not to say I didn't / don't love a night out - that would be an understatement akin to Dolly not loving Rhinestones, but I do find myself awake and raring to go rather early in the morning, much to the annoyance of my boyfriend, I am sure. This morning for example, and it is fine as he is currently away working in the countryside, I was up at 5.45am and staring at some yellow-stickered Aci Sivri Chillis over my morning coffee. As previous said, I love a bargain and couldn't resist these chillies and I knew immediately that I was going to pickle them. Now, at this point I will say I know the title is Pickled Peppers, but that just sounds better than Pickled Chillies. I am sure one pickle a pepper if one so desired.
I had a quick rummage for some recipes but then thought better and drew knowledge from the depths of my brain. Pickling is glorious in the fact you can make your own combinations and flavours - its all down to personal taste as to vinegar type, amount of sugar, extra added spices.
Below is my 6am Pickled Peppers (Chillies). I guess these could be eaten with salads, in burgers, in a cocktail, in the bath, on your own? Whatever tickles your pickle!
Ingredients - Filled one Jar
200g Chillies. I used these milder ones, the sort you might find in Turkish cooking. Its up to you
250ml White Wine Vinegar
100g Caster Sugar
2tsp Yellow Mustard Seeds
2 Very Fat Cloves of Garlic
Generous Pinch of Sea Salt
Method
1. Sterilise a jar, easy.
2. Slice the chillies on the diagonal about 5mm wide.
3. Pack them into the dry, sterilised jar, leaving room room for the vinegar mix
4. In a small pan, over a low flame, heat the vinegar, sugar, salt, mustard seeds and thinly sliced garlic cloves. Stir gently until the sugar has fully dissolved
5. Pour the vinegar mix into the jar with the chillies, about 5mm from the top and seal tightly
6. That's it done. Leave for a couple of weeks to allow the flavours to develop and the chillies to soften a little
7. Eat and enjoy!
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