PICNICKA

The food at Picnicka, in Downtown Tauranga’s Thirty Eight Elizabeth, is simple, nourishing, and meant to be shared. The menu plays with the contrast between raw, smoked and grilled dishes featuring distinct worldwide flavours.

Head chef Ryan Allen shared with us his Pickled Chillies recipe –the perfect solution to your abundant chilli harvest this autumn.

Ryan says, “a jar of pickled chillies will service your heat cravings throughout the winter when fresh chillies are out of season, pricey and scarce. Stir them through a chicken tagine or pasta, sprinkle thin slices over salads or on burgers, blitz them into a chimichurri or use them in this Fijian style ceviche recipe below.”

Pickled Chillies

2 litres water

1 tbsp course sea salt

1 tbsp coriander seeds

1 tbsp peppercorns

1 litre white wine vinegar

1kg chillies (we used red and green finger chillies but any will work) preserving jars

For the pickling solution: Boil the water, salt, coriander seeds and peppercorns in a non-reactive pan. Once completely dissolved, turn off the heat, allow to cool until the water is room temperature, strain through a muslin cloth, then add the vinegar.

Wash the chillies and leave about 2 cm of stalk attached.

Sterilise preserving jars, then pack the chillies in tightly.

Pour over the pickling solution and leave to settle, then pack in more chillies and extra pickling liquid if there is room, before sealing the lid.

Boil the jars for 15 minutes, then remove the jars from the water and turn upside down, this will prevent air pockets forming. Allow to cool. Keep the jars in a cool dark place for at least 3 weeks. Refrigerate after opening.