Turkish Pickled Chillies are made with the variety “aci sivri”, a bright green and moderately hot pepper. This pickle recipe can be used with any kind of chilli and its delicious served just about anything if you like hot food. You can remove the pepper seeds or not. If you keep them, the pickles will be hotter of course, but otherwise the taste will not change much.
One of my favorite meals while living in London was Lamb Swarma served in a pita bread and served with pickled Chillies and minted yogurt with a hint of tahini. This recipe was given to me by the Turkish family who had a takeaway outside Nottinghill Gate Tube Station in the 80’s.
RECIPE – MAKES 2 MEDIUM CONSERVE JARS – SUGAR FREE
- 30 Chilli (acri sivry variety) or enough chilli to fill to medium size conserve jars
- 2 cups boiled water
- 2 cups white vinegar
- juice from one lemon
- 1 TBSP Salt
- 3 Cloves garlic sliced
- 4 Allspice berries
- 1 tsp mustard seeds
- 4 x shavings of lemon rind ( I use a veg peeler ) – about 10 cm long and 1 cm wide, chop into 20 little squares
Cut a slit in one side of your Chilli with a knife to allow pickling liquid in to the centre of the pepper to pickle the seeds,
Put the water, vinegar, lemon juice, salt, allspice berries and mustard seeds, lemon rind shavings and salt in a pan and let it boil for 3 mins , stirring well until all is dissolved . Add Chilli and wait for it to cool down to a warm temperature,
Using a sterilised braai tong – place your chillies on the 2 jars and cover with the pickling liquid sharing shavings of lemon , garlic and mustard seed between the jars with a sterilised teaspoon
Remove lid from boiled water and close your jars – store in the fridge for 2 weeks before using. Use a label and date your pickle.
How do I sterilise my jars for Pickles
- Give your jars a wash in hot soapy water and rinse with boiling water
- Put them into the oven at 110°C (230°F).
- leave for 10-15 minutes or until they are dry.
- Take them out of the oven and allow to cool.
- Boil your jar lids in boiling water in a pot on the stove for 10 – 15 mins
Author : Leanne Gammon