Chilli pickle

Name: Chilli pickle
Cook time: 15 min
Total time: 15 min
Yield: 10 to 12
Ingredients: 150ml distilled malt vinegar; 50g soft brown sugar; 8 black peppercorns; 8 allspice berries; 1 fresh bay leaf; 2 sprigs of fresh thyme; 1 red onion; 2 each of red, green and yellow peppers; 20 jalapeño chillies

Dairy-free Vegan Vegetarian

15 mins plus infusing overnight

Super easy

serves 10 to 12

nutrition per serving

Calories

0.1g

Fat

Saturates

7.9g

Sugars

Salt

0.7g

Protein

8.7g

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Jamie Oliver

Ingredients

150ml distilled malt vinegar

50g soft brown sugar

8 black peppercorns

8 allspice berries

1 fresh bay leaf

2 sprigs of fresh thyme

1 red onion

2 each of red, green and yellow peppers

20 jalapeño chillies

Method

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