Pickled chillies
50g chillies
1 lg bay leaf; torn into quarters
4 garlic cloves; peeled
2 cups distilled white vinegar
2 cups water
8 whole allspice
2 tsp salt
24 peppercorns
Olive oil
Rinse and drain the chillies; trim stems to a stub.
Pack the chillies into 4 wide-mouthed pint canning jars, dividing them equally. As the chillies are packed, scatter among them a share of the seasonings:
In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.
Combine the vinegar, water and salt in a stainless steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the chillies, covering them completely and leaving 1 inch of head space.
Remove any bubbles and add liquid if necessary to maintain head space. If there should be insufficient solution to cover the chillies, make more in the same proportions. Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon.
Seal the jars with new two-piece canning lids, according to manufacturer’s directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The chillies are good to eat after 2 weeks, but they will be better after at least a month’s rest in the jar.
Makes 4 Jars.
