Här är det som jag använde mig av. "Pickling salt" är salt utan jod. Färgen ska tydligen hålla bättre på frukten om man använder det. Jag la in gröna jalapenos.
(Var från en australisk sida, inte amerikansk)
This recipe is for approximately 900g of chillies. We soak the chillies overnight in the brine first as it keeps the chillies crisper when pickled.
Brine - 3 cups water
- 1 cup pickling salt
Combine the salt and water. You don't want holes/slits in your chillies yet. Cover the chillies with the brine in a bowl and put a plate or something similar over them to keep the chillies submerged. Soak the overnight then drain, rinse well, and dry.
Pickling Solution - 3 cups white vinegar
- 3 cups water
- 3 teaspns pickling salt
Poke two or three small holes in top of each chilli and pack them tightly in sterilized jars leaving 1cm at the top of the jar.
In a saucepan, combine the water, vinegar, and salt. Bring the solution to a boil and then pour over the chillies, leaving no space at the top. Remove trapped air bubbles.
Store for 4 to 6 weeks in a cool, dark place before serving.
