REFINED SUGAR free CHARRED & PICKLED CHILLIES

REFINED SUGAR FREE CHARRED & PICKLED CHILLIES

I recently bought a nice batch of jalapenos and as I'm the only one really eating them in our house I thought it would be good to pickle them along with some other chillies, I had been given locally. This pickling technique is a lot healthier that others, using natural sugars from coconut sugar, apple cider vinegar and himalayan salt. I wanted to create more depth in flavour so I charred the chillies first in a dry pan. This pickle is made for the fridge and will last a few months. I used a 400ml ikea kilner jar. This will do a small family, unless you're a chilli demond. 

• 400ml Ikea kilner jar

• 150g Jalapenos (any chilli is fine)

Pickling liquor

• 1 ½ cups apple cider vinegar 

• ½ cup coconut sugar 

• 1 cup water 

• ½ tablespoon 

• himalayan salt

Method

First sterilise the jar. Wash it in warm soapy water and dry. Place in a hot oven at 200 C for ten minutes. Place the rubber seal part of the lid in a saucepan of boiling water for 10 minutes. After 10 minutes, let the jar come back to room temperature. Dry the rubber seal part. WARNING - Make sure you let the jar come back to room temperature before adding your ingredients.

For this recipe to make it less spicy I removed the seeds from the chilis then I added them to a dry pan on medium / high heat to get them nice and charred. Meanwhile in a saucepan bring the pickling liquor to a simmer. Simmer until the sugar has dissolved. Once the chillies are charred add them to your jar and pour over the liquor. Close the lid on the jar, let it cool then pop it in the fridge overnight, then they are ready to eat and will last a few months in the fridge. YOU WILL ADD THEM TO EVERYTHING!!