My Mums Pickling Vinegar

Hello Dear Reader,

Mum made magnificent Pickled Chillies, in fact when I was pregnant with our Son, I couldn't get enough Country Cheese biscuits with loads of butter and sweet, hot Pickled Chillies. This Pickling Vinegar works for any type of chilli, as you probably know Chillies are such prolific growers and this is a great, simple way to preserve the Chillies. We use these Pickled Chillies to add a bit of heat to dishes, its a great addition to sandwiches and we also use the vinegar over fish and chicken, its just delicious. Spicy and Sweet. I store the Pickling vinegar in an empty vinegar bottle or glass jar until it is needed.

By the way, I have never left the Pickling Vinegar for a week before bottling or using, I am usually in too much of a hurry to use it

5 cups white vinegar
2 cups sugar
2 tablespoons grated ginger
2 tablespoons whole pepper corns
1 teaspoon salt
3 garlic cloves- grated
1 cinnamon stick

Place all ingredients in a saucepan and stir until boiling
Simmer gently for 5 minutes
Allow to cool completely
Strain and bottle or leave stand for a week then strain and bottle

Have a lovely day.

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