Great to have this chilli preserve on hand for dishes that need a little kick.

Makes 2 x 750 ml Chilli preserve jars

• 8 large red chillies

• 8 large green chillies

• 875 ml white vinegar

• 45 ml coarse salt

Pack the chillies into 2 sterilised jars. Bring the vinegar and salt to the boil in a saucepan. Fill jars with hot vinegar mixture and close tightly. Put jars in a saucepan large enough so they can stand upright and cover with water. Cover saucepan and bring to the boil. Cook for 5 minutes, then remove saucepan from heat. Remove jars with tongs and set aside to cool.

Chilli preserve Chilli preserve
PHOTO: MIcky Hoyle

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Preserving food was an everyday task before fridges became commonplace. I still remember the jars of guavas and quinces lining my grandmother’s pantry shelves. My method of preserving is similar to hers, but ingredients such as blueberries and chilies are new

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How to sterilise jars for chilli preserve

Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened

Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Chilli preserve