- 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
- What's in season in MarchYesterday 1:00pm
- Broccoli and Tom Yum prawn fried riceYesterday 5:12am
- Monte carlo biscuitsYesterday 3:00am
- Linguine with garlic prawns & chorizoYesterday 2:00am
- 10 quick and easy dessertsYesterday 1:02am
- Chewy chocolate sliceFeb 26, 2020
- Chelsea bunsFeb 26, 2020
- Salmon pattiesFeb 26, 2020
- Salmon niçoise tray bakeFeb 26, 2020
- Vanilla custard pieFeb 26, 2020
- Molten chocolate lava cakesFeb 26, 2020
- Mediterranean fish pieFeb 26, 2020
- Melt-and-mix strawberry yoghurt cakeFeb 26, 2020
- Vanilla panna cotta with berry compoteFeb 26, 2020
- White wine mussels with pearl couscousFeb 26, 2020