Jamie Oliver

Chilli pickle

Chilli pickle

Serves 10 to 12
Cooks In15 minutes plus infusing overnight
DifficultySuper easy
Nutrition per serving
  • Calories
    38
    2%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.7g
    2%
  • Carbs
    8.7g
    3%
  • Sugars
    7.9g
    9%
  • Salt
    0g
    0%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 150 ml distilled malt vinegar
  • 50 g soft brown sugar
  • 8 black peppercorns
  • 8 allspice berries
  • 1 fresh bay leaf
  • 2 sprigs of fresh thyme
  • 1 red onion
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 20 jalapeño chillies
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Method

  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. Peel and finely slice the onion, deseed and finely slice the peppers and slice up all the chillies.
  3. 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.

Tip

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Nutrition per serving
  • Calories
    38
    2%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.7g
    2%
  • Carbs
    8.7g
    3%
  • Sugars
    7.9g
    9%
  • Salt
    0g
    0%
  • Fibre
    0g
    -

Of an adult's reference intake


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