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Michael Symon's Pickled Chillis

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time--how long, I don't know because I always use them up for I can find out.

Pickling, Liquid

sherry, vinegar

sugar

salt

2

bay leaves

2

tablespoons

coriander

1

teaspoon

cumin

4

sprigs of marjoram

3

cloves garlic

2

tablespoons

black peppercorns

1

to 2 pounds chillis, (or enough to fill whatever vessel you're using)

1

Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.

2

Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

92.12

Calories From Fat (25%)

22.86

% Daily Value

Total Fat 2.73g

4%

Saturated Fat 0.32g

2%

Cholesterol 0mg

0%

Sodium 301.88mg

13%

Potassium 371.87mg

11%

Total Carbohydrates 19.88g

7%

Fiber 7.9g

32%

Sugar 2.31g

 

Protein 3.53g

7%