Pickled Green Chillies
How to make Green Chilli Pickle | Recipe of Whole Green Chilli Preserved in Vinegar | Sirkey Wala Hari Mirch Ka Achaar | Pickled Green Chilli With Vinegar
Today I'm going to share one more variation of green chilli pickle. We call this preparation as Sirkey Wala Hari Mirch Ka Achaar. Sharing recipe with step by step pictures.
Today's blog post is my one the most unforgettable pickle recipe, 🙄as after this recipe my fingers were on fire. I felt severe burning sensation in my fingers for almost 10-12 hours. Still, while drafting this post, feeling mild sensation in my fingertips.
Nothing really worked for me in this period. Applying antiseptic cream, mint toothpaste, coconut oil, keeping fingers in ice water, soaking fingers in milk, applying baking soda paste. All options were just temporary relief till the time it was soaked, after removing the horrible burning sensation.. So please, if you are going to make chilli pickle recipe take good care... apply olive oil or coconut oil in your hands before cutting and best option, please wear gloves and fully protect your hands and avoid direct contact with chillies. I normally take very good care when handling chillies but this time i guess was over confident as never thought it would become a lesson for lifetime..
Let's get started
◽Preparation time - 10-15 minutes
◽Cooking time - 2-3 minutes
◽Type - Pickles - Accompaniment
◽Cuisine - Indian
◾200 grams green chillies
◾100 ml white vinegar
◾100-200 ml water
◾1 tbsp pickling salt or as per taste
◾1tsp sugar (optional)
✔Step 1 Mise en place
◽Green chillies - wash them thoroughly with water- let the water dry out or pat dry - cut the stems - if using long chillies cut into two halves and cut them lengthwise on one side - hold it aside until called for.
◽Make Brine - Heat water and salt in a saucepan. Stir and bring to boil over medium high temperature and simmer for 4-5 minutes. Remove from the heat. Add vinegar, mix it well. Leave it to cool down.
✔Step 3 - Pickle preparation
◽Place green chillies in a sterilised glass jar/ bottle, leaving ½ inch headspace.
◽Pour the brine over the chillies, see to it that it should cover the green chillies.