Hot Pickled Chili Peppers With Honey
Are you ready to embark on a culinary adventure that combines the intense heat of hot chilli peppers with the soothing sweetness of honey?
Get ready to experience an explosion of flavors. Pickled chilli peppers are a fantastic addition to various dishes, offering a tangy and fiery kick that elevates the overall taste.
Hot Pickled Chili Peppers With Honey
Ingredients
- 300 g chili peppers
- 6 pieces black pepper
- 2 cloves garlic
- 1 bay leaf
- 2-3 cloves
- 10 mustard seeds
- 1 tbsp oil
- 2.5 cups water
- 4 tbsp sugar
- 4 tbsp honey
- 1/2 cups apple vinegar
- 1/2 tbsp salt
Instructions
- Wash the chilli peppers thoroughly and pat them dry. Remove the stems, and slice them into desired shapes, such as rings or halves. If you prefer less heat, you can remove the seeds and membranes as well.
- Cut the garlic cloves into thin pieces and put them in the glass jar together with mustard seeds, peppers, bay leaf, cloves, and of course chilli peppers.
- Pour the water into the saucepan, followed by the sugar, honey, apple cider vinegar, and salt. Stir well to dissolve the sugar and salt.
- Carefully add the brine mixture to the glass jar. Add the oil on top.
- Seal the jars tightly and let them cool to room temperature.
- Once cooled, refrigerate the jars for at least 24 hours before consuming. This allows the flavors to develop and the pickled chilli peppers to infuse with the brine.
Notes
- Remember to exercise caution when handling hot chili peppers. Wear gloves or wash your hands thoroughly after slicing and handling them, as their oils can cause skin irritation and discomfort, especially around the eyes and sensitive areas.
- The pickled chili peppers can be enjoyed immediately, but their flavors will continue to develop and intensify over time. They can be stored in the refrigerator for several weeks.
