Friday, February 16, 2007

Pickled Green Chilli

It can be kept in the cool place for up to a week or store in the refrigerator.

° 100g (6-8) fresh green chilli, seeded and sliced
° 60ml white rice vinegar or distilled white vinegar
° 120ml water, boiled
° 2 teaspoons sugar
° ½ teaspoon salt

1. Combine all ingredients in a glass container, mix well and leave to stand for 24 hours prior to serving.

1. Alternatively, bring 180ml vinegar with salt and sugar to a boil. Add in the chili, simmer for 10 seconds and transfer to a glass container. Leave to stand for 2-3 hours prior to serving.
2. If the result is too vinegary, stir in a spoonful of sugar.

No comments:

Related Posts with Thumbnails