The Chilli Guru

Pickled Chillies

There are several varieties of chilli which have been selected over many generations to be ideal for pickling. Of these, Dalle (Akabare) Khursani is highly regarded but it is difficult to source genuine seed. A safer choice is the Turkish Pickling Pepper seed of which is readily available in the UK, and which is known to perform well. The instructions below are specific to this variety, as other chillies are traditionally pickled when ripe.

Method

Serving

The pickled chillies should be drained of excess liquid before serving. Hold the stalk between thumb and forefinger, pull the chilli off the stalk with the front teeth and discard the stalk. Pickled chillies are traditionally eaten as a side dish to turkish cooking, but are a great accompaniment to curries, cold meats, pizza, bread and cheese - whatever you fancy.

Notes


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