The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 12-14 150ml (5fl oz) dis­tilled malt vine­gar 50g (1¾oz) soft brown sugar 8 black pep­per­corns 8 all­spice berries 1 bay leaf 2 sprigs of fresh thyme 15 fresh jalapeño chill­ies, finely sliced (from supermarkets)

2 red onions, finely sliced 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 com­pletely.

Place the chill­ies and onions in a bowl and pour over the vine­gar mix­ture. Stir, and leave overnight. Stir again be­fore serv­ing. You can store any left­over pickle in a sealed jar in the fridge.

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