Kebab chillies

Kebab chillies

By
From
Pickled
Makes
1 × 750 ml jar

I think all of us go to a dirty kebab shop every now and then, right? At least I’d like to think so – it makes me feel less like a bad person. My guilty pleasure is a lamb durum, with extra pickled chillies – you just can’t have a kebab, or a falafel, without those awesome Turkish chillies. This is my homemade version, which I add to my Sourdough Flatbread with Cumin Lamb & Kebab Chillies recipe.

Ingredients

Quantity Ingredient
300g long green chillies
1 garlic clove, peeled
1 thyme sprig
350ml cider vinegar
2 tablespoons sea salt
150g granulated sugar
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

Method

  1. Rinse the chillies and put them in a clean jar with the garlic and thyme.
  2. Combine the vinegar, 350 ml of water, the salt, sugar, paprika and black pepper in a medium-sized pan, and stir until the salt and sugar have dissolved.
  3. Take off the heat and immediately pour the hot vinegar-brine over the chillies. Put the lid on and allow to cool. Refrigerate for 2 weeks before using. These will keep for up to 3 months in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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