ALive and Cooking

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Pickled Chillies


8 long red chillies
4 tbsp. malt vinegar
Pickling Liquid:
1.5 L white vinegar
1.5 L water
8 bay leaves
1 red onion, halved
4 tbsp. sea salt
4 tbsp. caster sugar
1 tbsp. coriander seed
2 star anise


Combine all the pickling ingredients together in a deep pot and bring to a gentle simmer for 10 mins.
Put the chilli into an air-tight container. Pour in the vinegar, enough liquid to cover and set aside to cool. Cover with lid and pop in the fridge overnight.


Pickled Chillies