Chillies preserved in white vinegar
A jar of chillies that keeps all winter. White vinegar preserves without masking the chilli's own taste.
Prep
20 min
Cook
10 min
Total
30 min
Servings
8
Difficulty
Easy
Ingredients
- 500 gsmall green chillies
- 50 clSIDNA white alcohol vinegar
- 25 clwater
- 2 tbspcoarse salt
- 4garlic cloves
- 1 tspcoriander seeds
Method
Wash the chillies, dry them thoroughly and pierce each with a knife tip so they do not burst.
Scald the jar and its lid, then leave them to dry upside down on a clean cloth.
Bring the vinegar, water and salt to the boil, then take off the heat as soon as the salt has dissolved.
Pack the chillies, garlic and coriander into the jar, cover completely with the hot liquid.
Seal and leave for three weeks in a cupboard before opening.
The SIDNA tip
No chilli should stick out of the liquid. A piece in contact with air spoils even in a well-sealed jar.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
