Chilli pickle

Chilli pickle

dressings / sauces | serves 10–12

1. Boil the vinegar with the sugar, peppercorns, allspice berries, bay leaf and thyme for a couple of minutes, remove from the heat and allow to cool.
2. Place the chillies and vegetables in a bowl and pour over the vinegar. Stir, and leave overnight. Stir again before serving. You can store any leftover pickle in a sealed jar in
the fridge.


Recipe Jamie Oliver
Photo David Loftus

from Issue 38


• 150mls distilled malt vinegar
• 50g soft brown sugar
• 8 black peppercorns
• 8 allspice berries
• 1 bay leaf
• 2 sprigs of thyme
• 20 jalapeρo chillies, sliced
• 1 red onion, finely sliced
• 2 each of red, green and yellow peppers, finely sliced

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