- 500 gram long chillies
- 250 gram water
- 250 millilitre white vinegar
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 2 bay leaves
- 1Wash whole chillies and pierce them 4 or 5 times with a pin.
- 2Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.
- 3Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal.
- 4After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.
The Latest from Australian Women's Weekly Food
- Nasi goreng with chicken and shrimpYesterday 1:00pm
- Kung pao chickenYesterday 1:00pm
- Vegan dulce de lecheYesterday 1:00pm
- Tom yum soupYesterday 1:00pm
- How to make a classic béarnaise sauceFeb 22, 2021
- Basic omeletteFeb 22, 2021
- All of our best nachos recipesFeb 22, 2021
- Delicious savoury crepes and pancakesFeb 22, 2021
- 20 baking ideas with cranberriesFeb 22, 2021
- 30 minced recipesFeb 22, 2021
- Easy recipe ideas using chicken thighsFeb 22, 2021
- Nasi lemakFeb 22, 2021
- Savoury buckwheat pancakesFeb 22, 2021
- Mini caramelised onion and prosciutto meatloavesFeb 22, 2021
- Hollandaise sauceFeb 22, 2021