If you love the briny taste of pickled peppers, but loathe the long canning process that comes with DIY preserved foods, try quick pickling them instead. With mere minutes of active work and a few ...

These pickled chillies are ready to eat after 2-3 days. Slice up a large colourful assortment of fresh chillies (of varying degrees of heat) and toss with a small knob of fresh ginger cut into ...

then ground and added to sauces Jalapeños - fiery chillies, used either fresh or pickled; can be dried and smoked to make chipotles towards the end of the growing season Tabasco - hot chillies ...