The last days of summer in Vermont have been pretty cool leaving our balcony garden with not much of a yield. But a few days ago my husband discovered that our chili pepper plant had six or seven beautiful red peppers ready to pick!
Hoping to capture a bit of summer for the next few months, we decided to make a pickle of some sort. Lucky for us, my father in law has a wonderful spicy homemade "achaar" (pickled/brined vegetables/chilis) recipe.
Heres it is!
1. Coarsely chop chilies, slice ginger and dice garlic
2. Cut lemons in half and juice
3. Combine all the ingredients in a bowl and let it sit outside in your kitchen for 1 day (covered)
4. Spoon into jars the next day and then refrigerate
|Tangy, Spicy Goodness!|
P.S. This recipe can easily be pureed in a blender to make a thick hot sauce to spoon over your favorite dishes!