The Dishes

Clive’s Pickles

Prep time: | Cook time: | Serves 1

  • hot water
  • vinegar
  • honey/sugar
  • a pinch of salt
  • spices of your choice
  • fresh chillies
  1. Pickling is simple! Start by adding a crushed garlic clove and spices like peppercorns, mustard seeds, and coriander seeds to a sterilised mason jar. Feel free to experiment with flavours. Chop the chillies, decide whether to keep or remove the seeds, and add them to the jar. Depending on the size of your jar and the amount of chillies you have, pour in a 50/50 mix of hot (not boiling) water and white vinegar, in which you’ve dissolved honey or sugar and a pinch of salt. Let it cool, seal the jar, and store it in the fridge for up to a month. Check regularly, as pickles can ferment. They’re ready to eat after 24 hours, but I recommend waiting a few days for the best flavor.
  2. To make a chilli sauce, blend the pickles with some pickling liquid in a food processor. Strain to remove pulp and seeds, or leave them for a chunkier texture. Adjust the flavor with more vinegar or honey/sugar if needed. Fully pickled chillies work best for sauces.
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