- Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
- Place the chillies in a 1 litre preserving jar, packing them down lightly.
- Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
- Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!
Salt preserved chilli peppersPrint this Recipe
IngredientsSEA SALT FLAKES 125g
400g mild long chilli peppers
1 dried small chilli
1.5 tbsp Maldon Salt
120ml white wine vinegar - we recommend @aspallvinegar (Instagram)
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