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Pickled chili peppers

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Ingredients for 1 servings:

  • 200 g chili pepper(s), red
  • 200 g chili pepper(s), green
  • 100 g shallot(s)
  • ¾ liter vinegar (tarragon vinegar)
  • 6 tbsp sugar
  • 6 tsp salt
  • ¾ liter of water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with shallots

Clean the chili peppers and pierce them several times with a needle or sharp knife. Peel the shallots. Bring the tarragon vinegar to a boil with 0.75 liters of water, sugar, and salt. Add the chili peppers and shallots and simmer for about 1 minute. Immediately transfer the mixture to prepared jars while still hot and seal. Let it steep for at least 2 weeks before serving, then store in a cool, dark place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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