Pickled green chillies

Pickled green chillies

By
From
Moorish
Makes
1 kg
Photographer
Mark Roper

Pickled vegetables are an absolute must in any Middle Eastern pantry, where you will find gleaming bottles of everything from olives to turnips, eggplant, cucumbers and chillies. Pickles are an essential part of a mezze table, and are often served as an accompaniment to pre-prandial drinks, or in sandwiches, salads and other snacks. Aficionados of takeaway kebabs will often find these tangy pickled chillies tucked in with their falafel or doner kebabs.

Ingredients

Quantity Ingredient
1kg long green chillies
60g sea salt
700ml water
500ml white wine vinegar
2 small red chillies
2 bay leaves
4 sprigs thyme

Method

  1. Wash the green chillies well and dry thoroughly. Prick the chillies all over.
  2. Dissolve the salt in the water and strain into a clean bowl. Add the vinegar to the brine.
  3. Place the green and red chillies, bay leaves and thyme in a glass jar. Pour in the vinegar mixture and seal tightly. The chillies can be eaten after 5 days.
Tags:
Malouf
Greg
Lucy
Moorish
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