Pickles
Pickled Peter Peppers
Peter Pepper is known for its unusual shape, but it's a well-flavoured, medium-hot chilli too, and it pickles well. Pickled whole, they keep their crunch and make a talking point on a cheese or charcuterie board.
Pick them red and firm. Prick each one with a skewer so the brine gets inside.
- Prep 15 min
- Cook 5 min
- Total 20 min
- Makes 1 x 500 ml jar
Ingredients
- 250 g red Peter Peppers
- 2 cloves garlic, sliced
- 1 bay leaf
- ½ tsp black peppercorns
- ½ tsp coriander seeds
- 200 ml white wine vinegar
- 150 ml water
- 1 tbsp sugar
- 2 tsp salt
Method
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Step 1
Prepare
Wash the chillies, trim the stems and prick each one twice with a skewer.
-
Step 2
Pack
Pack them into a sterilised 500 ml jar with the garlic, bay leaf and spices.
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Step 3
Brine
Bring the vinegar, water, sugar and salt to the boil, stirring until dissolved.
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Step 4
Fill
Pour the hot brine over the chillies to cover, tap out any air bubbles and seal.
-
Step 5
Wait
Cool, then keep in the fridge. They're ready after 3 days and keep for 2 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
