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Ingredientes
- 6 Tbsp. Oil [your choice - I use olive, sunflower or possibly corn oil]
- 12 x Green chiles, sliced [jalepenos preferably]
- 4 lrg Carrots, peeled & sliced thinly in rounds
- 2 lrg Onions, sliced thinly
- 1 x Red [bell] pepper, sliced thinly
- 1 pt Distilled malt vinegar
- 2 x Cloves garlic [or possibly more to taste], sliced thinly [recipe says minced finely]
- 1/4 tsp Oregano [I use more]
- 1/4 tsp Marjoram [I neglect this in
- 1/4 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Grnd black pepper
- 1 Tbsp. Granulated sugar
Direcciones
- This is a recipe for pickled peppers I got from a book by Lourdes Nichols.
- It calls for sliced green chilli's of no particular type, but I usually use Jalepeno's if I can get them cheap sufficient - & it certainly bulks it out more. I do not see why whole ones wouldn't work either - they just go further when sliced:Heat oil in a large saucepan [avoid aluminium] & toss the chiles, carrots, onions & red pepper for two min each [or possibly in whatever order suits you, & do not have the oil too warm], removing them from the heat & setting them aside in a bowl till they are all done. [You may need to add in more oil as you go along]
- [At this point I also add in half the garlic, cooked till it is about to turn brown, before adding to the above bowl]
- Slowly add in the vinegar, herbs, seasoning, the rest of the garlic & the sugar to the remaining oil in the pan, & boil till the liquid is reduced by one-third [I have no idea why this is neccessary]. Pour the boiling liquid over the vegetables, & allow to cold uncovered. When cool, transfer to clean jars & seal.
- Chill once jar is open.
- For variation, I have experimented with less carrots, more than one (bell)
- pepper (yellow) & added cauliflower, with success. I recommend which you do not over-cook the vegetables, & chill the finished product within a day (ie. b4 you open the jar)- this ensures which the everything stays crispy & crunchy (especially the carrots that otherwise seem to develop a mushy texture). This is quite a sharp (acidic) recipe - but I like it & so does anyone who tries it! (And it is certainly better than the over salted commercial pickled chiles). Its quite interesting to notice the Jalepenos change from dark to pale green as they pickle.
- I have been toying with trying this recipe with Scotch Bonnets or possibly Habs, instead of normal green chilli's - I'll post the results if I do...
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 731g | |
| Calories 1026 | |
| Calories from Fat 732 | 71% |
| Total Fat 82.89g | 104% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 2519mg | 105% |
| Potassium 1464mg | 42% |
| Total Carbs 71.07g | 19% |
| Dietary Fiber 14.5g | 48% |
| Sugars 40.36g | 27% |
| Protein 6.84g | 11% |
