Ingredients
½ kilo chillies
10 cloves of garlic
2 brown onions, cut into chunks
1 carrot, thinly sliced
1 tablespoon whole black peppercorns
1 tablespoon oregano
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
¼ cup olive oil
2 cups apple cider vinegar
2 cups filtered water
clean sterilised jars
Method
Wash and prepare all your chillies, garlic and other vegetables. You can keep the chillies whole or you may want to cut them in half so that they can fit into the jars more easily.
In a pan, lightly fry or saute the vegetables with the olive oil for a few minutes until they start to look glossy. Then fill your jars with the chillies, garlic and other vegetables, leaving enough space at the top for extra liquid to cover the vegetables.
Prepare your pickling juice in a pot by adding the water, vinegar, herbs and pepper. Bring to a light simmer for a minute or so and turn off.
Pour the hot liquid into the jars, making sure that all the vegetables and chilli are covered by the liquid.
Seal the jars with the lids.
For quick preservation, turn the jars upside down to seal the jars and allow to cool on the bench. For longer preservation, place the jars in a large pot and cover with water so that the water covers the lids, and boil for 10 minutes. Allow to cool in the pot with the water and remove it once the water in the pot is cold.
Author
Sonia Martinez
Eltham