Pickled chillies
These are one of our key ‘go-tos’ in the flavour hack department.
Acidity is absolutely key to seasoning a dish well, every bit as much as salt. In fact, the right balance of salt and acidity is what makes some dishes sing, and others taste a touch flat. Next time you know a dish is good but lacking a little something you can’t put your finger on try adding a squeeze of lemon, or, better yet, a teaspoon of pickling liquor from a jar of homemade pickles! Chances are, this will brighten any dish and pull all the other flavours into sharp focus.
The best part about this recipe is that the pickle brine is a universal one which works with many different veggies - thinly sliced red onion become fantastic ‘quick pink pickled onions’; and finely shaved pickled fennel is magic with any smoked fish. If you are pickling fennel we recommend adding a tablespoon of peppercorns a tablespoon of fennel seeds to the brine.
These pickled chillies are brilliant on your favourite pizza… in fact we don’t even think about pizza night unless these guys are in the fridge. They are a lovely topping to our roasted butternut & butterbean stew, magic on top of our egg-fried rice, and a winning final flourish on top of our edamame, avocado & jalapeños smash on toast.
Flavour hacks…
the vegcentric cook’s closest ally!
If kept in a sterilised jar they will last in your fridge for up to two months, just be sure to use a clean spoon each time.
Prep time: 5 minutes
Cooking time: 5 minutes
This recipe makes a jarful.
Ingredients:
12 chillies, red and/or green
50 g (¼ cup) sugar
125 ml (½ cup) white wine vinegar
125 ml (½ cup) water
1 tsp salt
1 tbsp pink peppercorns, opt. great for pickled onions and fennel
1 tbsp fennel seeds, opt. great for pickled onions and fennel
Method:
Start by sterilising your jam jar. Preheat the oven to 140 degrees; wash and rinse the jar; pop it in the preheated oven for 10 minutes; and allow the jar to cool before using.
Finely slice the chillies (or fennel or red onion), into rings and pop these into the jar.
Combine the sugar, vinegar, water and salt in a small saucepan and bring to a simmer. (If you are using peppercorns and fennel seeds add these now too).
Once the pickle liquor is simmering, turn off the heat and pour over the chillies. The heat will encourage the chillies to soften yet retain a lovely texture.
Allow the jar to cook before popping in the fridge where it will last for up to two months.
Tag us in your creations on instagram and let us know how you use your chillies! @joeyandkatycook.