Sweet and sour pickled green chilies

Ingredients for 1 servings:

• 200 g chili pepper(s), small, green
• 20 g brandy, 25%
• 180 g water
• 30 g sugar
• 4 g salt
• ½ tsp coriander seeds
• 1 tsp mustard seeds, yellow
• 1 tsp allspice berries
• 1 tsp juniper berries
• 1 sprig(s) dill, fresh
• 4 cloves

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Essential for a proper pizza diavolo. Sweet and sour, not too spicy. A great way to preserve green chilies in a tasty way.

Wash the chilies and dill. Place the dill in a sterilized 250 ml screw-top jar with a screw-top lid. Combine the concentrated spirit vinegar with all ingredients, from water to juniper berries, in a saucepan and bring to a boil. Add the chilies and let them simmer for 20 seconds. Strain and pour into the screw-top jar. Pour in the hot vinegar solution with its spices, seal the jar tightly, and let it cool. After 2 hours, the first chilies are ready to use. They keep very well in the refrigerator. Green chilies are relatively mild and can be used in all Asian dishes.