Name: Pickled Chillies
Ingredients: 8 oz Whole fresh chillies; 1 1/2 c White wine vinegar; 1 ts Salt; Sprig of bay; Sprig of rosemary; 4 Cloves of garlic, peeled; 1 1/2 c Extra white wine vinegar, up to

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Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

8	oz	Whole fresh chillies
1 1/2	c	White wine vinegar
1	ts	Salt
		Sprig of bay
		Sprig of rosemary
4		Cloves of garlic, peeled
1 1/2	c	Extra white wine vinegar, up to

INSTRUCTIONS

But speaking of chiles (?), here are a couple of recipes I found in a small
book called _The Goodness of Peppers_ by John Midgley/illustrated by Ian
Sidaway (Pavilion Books Unlimited, London/copyright John Midgley 1993/ISBN:
1-85793-058-4). Haven't read it all the way through, but it's a short read,
abt. 30+ recipes, and some background/history of chiles....or chillies.
Can't say it looks like a "must-have" book, but it was a gift. Sez it only
costs L4.99 (what? oh you Brits...<g>).
Inspect the chillies for damage, discarding any that are bruised, lacerated
or otherwise blemished. Snip off all but the base of their stems. Bring the
vinegar and the chillies to a boil in a pan. Add the remaining ingredients
except the vinegar and simmer for 6-8 minutes. With a clean spoon, transfer
them to a jar previously sterilized with freshly boiled water. Pour in the
pickling liquid with its herbs, top up with the additional vinegar to
cover, and allow to cool before sealing. The chillies will be ready within
a month.
This quanitity will fill a medium-sized jar with whole chillies, preserved
with herbs and garlic and up to 675ml/1 1/2 pints/3 cups of vinegar.
Increase the vinegar quantity and dilute it with a little water if you want
to preserve a larger quantity of chillies, or sweet red and yellow peppers,
which should first have their caps, seeds and pithy membranes removed.
Posted to CHILE-HEADS DIGEST V3 #306 by "In.a.gadda.da.vida"
<rael64@swbell.net> on Apr 26, 1997

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