Pickled peppers
Method
2. Throw in the whole chillies and simmer for another 15 minutes. Drain and pat dry.
3. Sterilise an air tight jar, pack in the chillies and immerse in vegetable oil. Store in the fridge.
Prep:
5 min
Cook: 25 min
Cook: 25 min
Ingredients
Chilliesvegetable oil, to cover
For the pickling liquid
500ml white wine vinegar250ml dry white wine
3 Bay leaves
1 sprig Rosemary
2 tbsp rock salt
1 tsp White peppercorns
2 tbsp caster sugar
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