pickled chillies


  • 2 bottles
  • 500 gr cherries
  • Evo oil
  • 4 tablespoons salt
  • 250 ml vinegar


Wash the chillies and cut them, after having dried them, with scissors in a bowl.

Add the salt and cover them with a kitchen cloth. Let stand for 12 hours, mixing from time to time.

Remove the water they have produced and put them back in a bowl, covering them with vinegar. Let stand 10 more minutes.

Squeeze them again so that all the liquid produced comes out and remove them with kitchen paper.

Put them in the sterilized jars, leave half a cm from the edge and cover with oil Let them rest for a couple of hours uncovered and, if necessary, add oil.

Close with the lid and keep in a cool place.

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