How To Pickle Chillies
Chilli peppers are usually preserved in salt and vinegar, if you add certain ingredients you can mellow the pickle and give them additional flavour.
Pickling hints and tips
Use cooking salt rather than table salt; the latter contains a higher iodine content which can discolour the vegetables.
Use bottled vinegar’s (malt, distilled, wine and cider). White distilled or cider vinegar of 5 percent acidity are recommended. Use cold vinegar for crisp vegetables and boiling vinegar for softer ones. The vinegar should cover the vegetables by at least an inch. For a home-made spiced vinegar, boil for 5 minutes. Strain when cold.
Use whole spices, powdered ones will make the vinegar cloudy. Mixed pickling spice consists of equal amounts of stick cinnamon, cloves, mace and peppercorns. Extras can include root ginger, celery seeds.
Jars must be sterilised and well sealed. Metal lids will corrode on contact with the vinegar. Kilner jars, with their rubber sealing rings, are recommended.
A minimum of 2 to 4 weeks maturing time is recommended. Crisp pickles will tend to soften after about 3 months.