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.
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
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