As in “Peter Piper picked a peck of…..”. A peck is a lot by the way, about 8 pints worth. I didn’t buy that many, I resisted from buying the whole crate of organic Pimientos Picante that were shining up at me from the floor of one of the stalls at the market on Sunday.
I bought quite few though, enough to think “What the hell..?” when I got home and realised that I already have a freezer full of our own homegrown red and green chillis and a scotch bonnet bush that is producing more than we can cope with at the moment.
I’m a sucker for them though, it didn’t even cross my mind, as I stuffed a few greedy handfuls into a bag, paid and left with a smile on my face and thoughts of pretty jars of pickled peppers on imaginary wooden shelves in a pantry that only exists in my dreams rushing through my brain. What can I say, it’s an addiction.
Pretty Pickled Peppers Recipe
Makes 1 big jar, vegan, gluten-free. Adapted from David Lebowitz
- about 350 g chilli peppers (mixed red & green)
- 350 ml vinegar ( I used a mix of apple, sherry, rice and white wine vinegars)
- 350 ml water
- 3 tbsp sugar
- 3 tbsp course salt Himalayan or kosher
- 2 tbsp coriander seeds
- 3 cloves garlic, peeled
- 2 tbsp black peppercorns
- 2 bay leaves
Pierce the peppers all over a few times with the tip of a knife and pack them into a sterilised jar. Put the rest of the ingredients in a saucepan, bring to the boil then lower the heat and simmer for 5 minutes.
Pour the entire contents of the pan into the jar with the peppers until they are all covered with the pickling liquid, seal with a lid and leave to cool. When cooled store in the fridge. You are supposed to leave them for at least a week but we couldn’t wait that long.
Apparently they get better the longer you leave them but we served them to our friends the next day and they were really good. Jeanne is now known as The Chilli Queen.