Growing your own fruits and vegetables has never been so popular. The recent lockdowns have made us all adopt new hobbies and home projects.
A couple of weeks ago we posted a picture of our growing chilli plants and received a request to post our pickled chilli recipe. It’ll come to no surprise to some of you that we use the Mexican way of chilli pickling that uses and infuses other vegetables as well as the chillis with delicious spice and acidity.
Our favourite way of using them is chopping them up and mixing them into scrambled eggs, on tacos of course and they are fantastic in a sandwich.
2 large carrots
Half a white onion
3 cloves of garlic
2tbs neutral oil
1tbsp black peppercorns
2 Bay leaves
Marjoram or dried oregano to taste
Sea salt to taste
2/3 cup white vinegar
2 cups water
Slice your chillis, carrots and onion and peel the garlic cloves. I like to slice the chillis length ways but you can also slice in round for that typical pickled jalapeño shape. Depending on how spicy you want the mixture to be, you can remove the seeds and veins from the chillis.
Heat 2tbs of oil in a high sided pan over medium heat and cook the onions until a translucent. This should take roughly 5 minutes. Add the peeled garlic and continue to stir for another 5 mins. Add the chillis and carrots to the mixture. Stir every now and again so that all the vegetables are coming in contact with the heat.
After 10 minutes add the rest of your ingredients: black peppercorns, bay leaves, a sprinkle of marjoram or oregano to taste, salt, vinegar and water. Bring to a boil and simmer for 5 minutes or until the jalapeños turn from a bright to a duller olive green. Test the liquid for seasoning and adjust to your taste. Once you are happy with the flavour, remove from the heat and let cool slightly.
Transfer to a sterilised jar and store in the fridge for up to 2 months.
Notes: The measurements of vegetables is totally personal preference, if you like your mixture spicier, add more chillis and visa-versa. Also, the amount of pickling liquid (vinegar and water) will depend on the amount of vegetables. Just add 1 cup of water for every 1/3 cup of vinegar until everything is covered.