|
Jag brukar lägga in chili enligt detta recept från Jamie Oliver, det blir jättegoda. Ett tips är att ha gummihandskar på sig när man kärnar ur chilisarna, mina fingrar pirrade i dagar efter att jag första året inte hade handskar...
PICKLED CHILLIES
Pickled chillies are absolutely superb. They are brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.
600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves (lagerblad)
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons castor sugar (strösocker)
1 litre / 13⁄4 pints white wine vinegar or rice vinegar
For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).
Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this). Pour boiling water over the chillies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.
Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container. Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies. Allow to cool down and then put the lid on.
Put in the fridge and leave for a minimum of two weeks before using. They will keep in the fridge for at least four months.
Redigerat av josohl: 27-09-2009, 18:04
|
Chilin, vad ska jag göra?
16-09-2009, 07:49
