Introduction: Green Pepper and Chili Pickles
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.
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.
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.
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.
The pickles can be kept for up to 3 month in the fridge.
Participated in the
Canning and Pickling Contest 2016