Pickled Chilli
Pickled chilli turns a bag of fresh chillies into a jar of tangy, fiery slices that sit happily in the fridge for weeks. A brine of vinegar, water, sugar and salt is heated just until the grains dissolve, then poured over the chillies and garlic. It takes 20 minutes of work, and after a day in the fridge the slices are ready for burgers, cheese on toast and curries.
- Total
- 25 h 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2 x 250ml jars
- Per 1 tbsp
- 6kcal
Sterilising jars for pickled chilli
Clean jars matter more than anything else with a fridge pickle, because bacteria and mould spoil the brine first. Use glass jars with lids that will not react with vinegar, such as plastic-coated metal or glass lids with a rubber seal, and sterilise them just before you fill them, as in step 1. Pack the jars while they are still hot.
Choose firm, shiny chillies with no soft patches. Jalapeños are mild to medium, long red chillies are similar, and bird's eye chillies are very hot, so pick the heat you like. Wear gloves for slicing and keep your hands away from your face.
How to make pickled chilli
Tap a time to start a timer.
- Sterilise the jars Heat the oven to 140°C (120°C fan), gas 1. Wash the jars and lids in hot soapy water and rinse well. Stand the jars upside down on a baking tray and dry them in the oven for . Put the lids in a pan of boiling water for .
- Prepare the chillies Wearing disposable gloves, cut off the stalks and slice the chillies into rounds about 3mm thick. Leave the seeds in for more heat, or scrape some out for a milder pickle. Peel the garlic and halve each clove.
- Make the brine Put the vinegar, water, sugar and salt in a small saucepan over a medium heat. Stir until the sugar and salt dissolve, bring to a gentle simmer for , then take it off the heat.
- Pack the jars Put a garlic clove in each hot jar and fill with the sliced chillies, packing them in loosely so the brine can flow between the pieces.
- Pour and chill Pour the hot brine over the chillies until they are completely covered, leaving 1cm at the top. Tap the jars to release any air bubbles and screw on the lids. Leave to cool at room temperature for 1 hour, then keep in the fridge for at least 24 hours before eating.
What to serve with it
Scatter the slices over cheese on toast, pizza, a bowl of chilli con carne or a burger, or tuck them into a beef patty sandwich or pitta bread with chicken. Finely chopped, they lift a tomato salsa or a cheese sandwich. For a milder side, pickled red onion uses the same quick method, and the leftover brine is good in salad dressings.
Common problems and fixes for Pickled Chilli
- The chillies have gone soft.
- They were not fresh, or the brine boiled for too long. Use firm, glossy chillies, take the brine off the heat after a minute at a simmer and chill the jars as soon as they have cooled.
- The brine has turned cloudy.
- A little cloudiness from the garlic and salt is normal. If the brine turns slimy or smells off, or the chillies float above the liquid and go mouldy, throw the jar away.
- The pickle is too sharp.
- Add an extra teaspoon of sugar to the brine next time, or leave the jar for a few days. The flavour mellows as it sits.
Frequently asked questions about Pickled Chilli
How long does it keep?
Up to 2 months in the fridge, as long as the chillies stay under the brine. Once opened, use a clean fork every time and eat within 4 weeks. This is a fridge pickle, so do not store it in a cupboard.
Can I use a different vinegar?
Yes. Cider vinegar or distilled white vinegar both work, as long as the label says at least 5% acidity. Avoid balsamic, which turns the brine dark and overpowers the chillies.
Do I need to wear gloves?
Yes, especially for hot varieties. Capsaicin stays on your skin for hours and stings if you touch your eyes. Wash your hands, knife and board with soap and warm water afterwards.
Which chillies are best for pickling?
Jalapeños give a mild to medium heat and a good crunch. Red Fresno or long red chillies are similar, and bird's eye chillies make a fiery pickle. A mix of red and green looks good in the jar.
How did you like the recipe?
4.8 / 5 · 35 ratings
