Now it’s the turn of our chili plants to produce more veg than we can cope with, on top of too many in the fridge! So once again we’re pickling, following a recipe from the authoritative-sounding World of Chilies. Well a mix of those recipes and another one they mention.
I’ll pierce the chillies with a knife, then brine for a few hours:
Then use a liquid of pickling vinegar, cider vinegar, white wine vinegar, sugar, salt, peppercorns & a few of bay leaves. And a shot of rum :)
Then it’s into a sterilised Kilner jar, and as always, wait ages to try them :( At least it’s only two weeks in this case.