Pickled chillies | Women's Weekly Food
Enriched with the heady flavours of coriander seeds and peppercorns, these hot pickled chillies are perfect for antipasti, platters and starters.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 500 grams long chillies
- 250 grams water
- 250 millilitres white vinegar
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 2 bay leaves
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