Chilli pickle

Name: Chilli pickle
Total time: 15 min
Yield: 10 to 12
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

Serves 10 to 12

Cooks In15 minutes plus infusing overnight

DifficultySuper easy

Jamie Magazine Vegetables Alfresco Christmas Gift Quick fixes

Nutrition per serving

Calories 38 2%
Fat 0.1g 0%
Saturates 0g 0%
Sugars 7.9g 9%
Salt 0g 0%
Protein 0.7g 1%
Carbs 8.7g 3%
Fibre 0g -

Of an adult's reference intake

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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Jamie Magazine

By Jamie Oliver

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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.