These pickled chillies are wonderful, made from sweet cayenne chillies, all of the flavour, none of the heat.
I grew one plant of sweet cayenne pepper, as an experiment, and it was completely wonderful. They are amazingly productive, and the fruits can be taken at any time, green or red. I chose to pick them green for a number of reasons.
I like green.
It’s been so cold I worried about waiting for them to redden.
I couldn’t wait any longer – impatient!
Make a brine of:
2.5 cups of white vinegar
Half a cup of water
A few black pepper corns
1 oz (25 g) non iodized salt)
1 oz (25 g) sugar
Bring the brine to the boil.
Pack your jar with chillies and pour the hot brine over them.
If eating within a month, let them cool and put them in the fridge. For longer keeping, put into a pan of boiling water and boil for 15 mins. Then cool and refrigerate.
Enjoy – they are gorgeous![ratings]