I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
We are lucky enough to grow some of our own herbs, fruits and vegetables in our garden and this year we have had an exceptionally good harvest of cherry tomatoes and also of chillis. We have had so much fruit from these plants that I was pulling my hair out wondering what to do with it all.
I decided to pickle the chillis and found an easy recipe that I’ve adapted (by using honey instead of sugar).
If you fancy giving it a go then pickling something like chillis in a nice jar can make a lovely personal gift for the right person, or you can just add a couple of chillis to a salad once they’re ready.
500g long chillis
250 ml water
250 ml white vinegar
1 tsp honey
1 tsp coriander seeds
1 tsp peppercorns
2 bay leaves
Put the water, vinegar and honey in a saucepan and heat gently until the honey dissolves, but don’t let the mixture boil.
Use a small pin to pierce each chilli four or five times and then pack them tightly into a clean jar. Pour over the liquid, add the coriander seeds, peppercorns and bayleaves and top up with a little more water if necessary.
Seal the jar with a lid and store for at least two weeks.