Chilli pickle
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Serves 10 to 12
Cooks In15 minutes plus infusing overnight
DifficultySuper easy
Nutrition per serving
Calories 38 2%
Fat 0.1g 0%
Saturates 0g 0%
Sugars 7.9g 9%
Salt 0g 0%
Protein 0.7g 1%
Carbs 8.7g 3%
Fibre 0g -
Of an adult's reference intake
Ingredients
- 150 ml distilled malt vinegar
- 50 g soft brown sugar
- 8 black peppercorns
- 8 allspice berries
- 1 fresh bay leaf
- 2 sprigs of fresh thyme
- 1 red onion
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 20 jalapeño chillies
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Boil the vinegar with the sugar, peppercorns, allspice berries, bay leaf and thyme for a couple of minutes, remove from the heat and allow to cool.
- Peel and finely slice the onion, deseed and finely slice the peppers and slice up all the chillies.
- Place the chillies and vegetables in a bowl and pour over the vinegar. Stir, and leave overnight. Stir again before serving. You can store any leftover pickle in a sealed jar in the fridge.
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