salt equivalent
to 1/3 quantity
by volume of chillies,
white vinegar
clean glass jars
Pickled chillies are
used as an appetiser with a wide range of Mauritian dishes. Can also
be used with other dishes.
Please note that all spoonful measures are flush spoonfuls.
Method:
Obtain fresh
green chillies. The small to medium ones are the best. Wash
thoroughly and allow to drip dry in a collander. De-stalk the
chillies by carefully removing the stems.
Be
careful. Do not rub your eyes or any other sensitive parts of
your body with your chilli fingers. It will burn like fire.
Sterilise clear
glass jars (including the covers) by washing in hot boiling
water. Allow to dry completely.
Stack the
chillies carefully in layers into the glass jars, until two
thirds full.
Pour the salt
into the jar. Tap the glass jars at intervals to allow the salt
to get in between the chillies. Fill the top third of the jar
with salt.
Pour white
vinegar into the glass jar in small quantities until completely
filled with the chillies, salt and vinegar.
Carefully put on
the tops. It is advisable if the jar covers are metallic, to use
plastic wraps in between the contents and the metallic cover.
This will stop the metallic cover from rusting and tainting the
chillies.
Place the jars in
a sunny location for at least a week to allow the chillies to
macerate and pickle well. The longer it is allowed to mature,
the better.
Enjoy as an
appetiser. Perfect to use when eating canned sardines in bread.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
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