PICKLED CHILLIES

YIELD: AROUND 18 CUPS
     
INGREDIENTS:
3kg (6.5lb) fresh chillies
5 cups apple cider vinegar
1 cup water
2 garlic cloves, minced (optional)
1/4 cup yellow mustard seeds (optional)
1 tablespoon salt
2 tablespoons sugar (optional)
        
METHOD:
1. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
2. Wash chillies and drain. Discard seeds and membrane if desired. Leave whole, halve, slice or dice as desired. You may also like to scorch on a grill to blister and remove skins if desired (flatten skinned chillies to fit better into the jars).
3. Pack chillies into jars raw, filling to 1/2 inch from the rim.
4. Combine vinegar, water, garlic, mustard seeds, salt and sugar in a pan. Bring to a boil and then remove from heat. Keep hot.
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
6. Ladle hot pickling liquid into jars, filling to 1/2 inch from the rim. Remove bubbles, check headspace is correct, and wipe rims with damp paper towel then seal. 
7. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
8. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
    
FLAVOUR IDEAS:

• Pickle chillies in jars 500ml or small i.e. 4oz, half-pint or pint jars.
• Make small jars of pickled hot chillies, or mix with sweet bell peppers (capsicum) to reduce heat.
• Pineapple Pickled Chillies: fill a third of each jar’s capacity with fresh pineapple chunks before adding the chillies and pickling solution.