Introduction: Green Pepper and Chili Pickles

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. Food Blogger, recipe inventor, developer. I am not perfect but perfectly happy!

We should start the BBQ season - if the weather would agree to it - it's raining and raining and raining.

In 1,5 weeks we will celebrate my hubbies birthday with 35 guests and in 2,5 weeks we have invited the whole China-Travel Group from last month trip to the Yunnan over for a BBQ.

So I am preparing what can be cooked or canned in advance. I am quite busy.

Our China travelers liked the spice in the many dishes we had in Yunnan. So I thought, why not pickle chilies and green peppers. So if they want some spice, here it is.

Step 1:

For one big glass:

200 g green Peppers

50 g green Chilies

To cook with them:

3 tbsp Oil

2 tsp Coriander Seeds

1 tsp Fenugreek seeds

To fill the glass with:

2 tbsp Coriander Seeds

2 tbsp black Mustard Seeds

4-6 tbsp white Vinegar

2 Lemons, the juice

1/2 tsp Turmeric powder

1,5 tsp Salt

Cut the peppers and chilies into small slices.

Step 2:

Heat the oil in a flat pan and add the coriander and fenugreek seeds. Fry them a short while then add the peppers and chilies. Let cook on high heat for 3-5 minutes, until all liquid, that is building up, evaporates.

Let cool for a short while.

Step 3:

Meanwhile crack the seeds with a mortar and pestle; they do not have to be pulverized, just cracked. Then mix them with the rest of the ingredients. Fill the cooked peppers and chilies into a glass and add the liquid. Close the jar and shake it well.

Step 4:

The pickles can be kept for up to 3 month in the fridge.

Canning and Pickling Contest 2016

Participated in the
Canning and Pickling Contest 2016