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Piperies Mikres Toursi (Greek Pickled Green Chillies)
Piperies Mikres Toursi (Greek Pickled Green Chillies) is a traditional Greek recipe for vinegar-pickled long green chillies. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Pickled Green Chillies (Piperies Mikres Toursi).
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Additional Time:
(+4 weeks maturing)
Makes:
1 jar
Rating: 
Tags : Chilli RecipesGreece Recipes
Greek-style pickled green chillies are an important part of many Mediterranean (including North African) dishes, and the home-made versions are often much tastier than store-bought. The flavour can also be altered depending on the particular vinegar (or blends of vinegar) that you employ
Ingredients:
36 thin green chillies, such as Anaheim peppers, about 8cm (3 in) long, stems trimmed to 6mm (1/4 in) long
3 tbsp coarse sea salt
Water (enough to cover the chillies)
1 tsp yellow mustard seeds
1.125 (5 cups) vinegar (red wine, cider vinegar, white distilled vinegar, sherry vinegar or spiced vinegar)
Method:
Add the chillies to a large non-reactive bowl. Sprinkle over the salt then fill the bowl with cold water so that the chillies are covered. Set aside to brine for 6 hours, stirring occasionally.
Drain the water at the end of this time then lay the peppers on clean kitchen towels and set aside until the chillies are completely dry. At this point, stuff them into a cleaned and sterilized 1l (1 quart) mason-style jars. Pour the vinegar into each jar, making sure it completely covers the chillies,
Seal the jar properly then store in a clean, dry, cupboard. Allow at least
Add the peppers to a large glass bowl. Sprinkle with the salt and then fill the bowl with cold water until it just covers the peppers. Soak for 6 hours, stirring occasionally.
Drain the water after 6 hours. Lay the peppers on clean towels until the peppers dry. When the peppers are dry, stuff them into clean and sterilized 1 quart mason jars. Pour vinegar into each jar, making sure to cover the peppers then add 1 tsp mustard seeds to each jar. Seal the jars according to the package instructions for the Mason jars.
Store the peppers in a clean, dray place for up to 3 months. Allow to mature for at least 4 weeks before opening. Store in the refrigerator once opened.
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