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Chili Vinegar          Veg   CD    ACC


Vegetarian    Cold  Accompaniment  Pickles Preserve  Preserves  Preserving



50g/2oz Fresh Chiles
600ml/20fl.oz. Vinegar




1. Prepare the jars (see notes below)


2. Place the chilies in the warm sterilized jars, pour on the vinegar, cover and seal (see notes below) Allow to steep for 10 days. Shake daily. 


3. Prepare the bottles and caps (see notes below)


4. Strain the vinegar into the warm sterilised bottles and seal closely (see notes below).



Notes:    see also General preparations


Jars, Bottles and caps - Use bottles and jars which are free from cracks, chips or flaws. Prepare them by washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm. Boil the screw tops or corks in water for 10 minutes just prior to use.


Filling and covering the jars  Fill to within 1cm/ inch of the top.  Whilst still hot,  cover with a screw top lid.


Filling the bottles  Fill with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well with a screw top or a cork.


Storage Store in a cool dark place










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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Side Salads

Vegetable Side Dish  Recipes  

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