There was a huge pile of bright and shiny chilli peppers in the local Lebanese corner shop so I thought I’d try this out….
750ml white vinegar
red & green chilli peppers from mild to hot bonnets
1 small onion finely sliced (optional)
To make a pickling brine bring to the boil vinegar and water (3:2) together in a saucepan. Add sugar and salt (about 60g per litre of liquid of both) and simmer until ready to use.
Slice the chilli peppers and cram into preserving jars. You can also add thin slices of onion with the chillies.Fill the jars with the hot brine and seal.
They can be used after a couple of days just like fresh chillies. The vinegar will also add something to roasted vegetable or rice/couscous. Like most pickles they will keep well for about a year. After opening a jar, keep topping off the chillies or brine as they get used up until the jar gets too murky or spicy.