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Pickled Chilli

Name: Pickled Chilli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10 servings
Cuisine: Pickled Chilli
Ingredients: 200g fresh chillies; 250ml white vinegar; 250ml water; 20g sugar; 10g sea salt; 2 garlic cloves

Pickled Chilli is a brilliant way to preserve the heat and flavour of fresh chillies for a long time. This simple recipe creates a tangy and spicy condiment that pairs perfectly with tacos, burgers or salads. You only need a few basic pantry staples like vinegar, sugar and salt to get started. Making your own jar at home is much better than buying processed versions from the supermarket.

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Why you should make pickled chilli

Preparing Pickled Chilli at home allows you to control the level of heat by choosing your favourite chilli variety. You can use mild jalapeños or very hot bird eye chillies depending on your preference. The pickling liquid keeps the vegetables crisp while adding a lovely acidic balance to the spice. It is a very cost effective way to ensure you always have a spicy topping ready in the fridge for any meal.

Follow these 4 steps for pickled chilli

Step 1

Prepare chillies: Wash the fresh chillies thoroughly and remove the green stems from the top. Slice them into thin rounds or keep them whole if they are small enough to fit in the jar. If you prefer a milder taste, you can remove some of the seeds before you start slicing.

Step 2

Make brine: Pour the vinegar and water into a small saucepan and add the sugar and salt. Place the pan over a medium heat and stir until the grains have fully dissolved. Bring the liquid to a light simmer and then remove it from the heat immediately.

Step 3

Pack jar: Peel the garlic cloves and place them at the bottom of a clean glass jar for extra flavour. Carefully pack the sliced chillies into the jar until it is almost full. Do not pack them too tightly so the liquid can flow between all the pieces easily.

Step 4

Finish pickling: Pour the hot liquid over the chillies until they are completely covered. Close the lid tightly and leave the jar to cool down at room temperature. Store your Pickled Chilli in the refrigerator for at least twenty four hours before serving for the best flavour.

Useful tips for pickled chilli

Always use the freshest chillies you can find to ensure they stay crisp after the pickling process. Red chillies look very attractive in the jar, but a mix of red and green Pickled Chilli adds a great look to your kitchen shelf. If the vinegar taste is too strong for you, feel free to add an extra spoonful of sugar to the brine.

Make sure the glass jar is properly sterilised with boiling water before use to prevent any spoilage. You can add extra aromatics like whole peppercorns or mustard seeds if you want a more complex taste. This condiment will keep well in the fridge for up to two months as long as the chillies stay submerged in the liquid. Always use a clean fork when taking the chillies out of the jar to keep the contents fresh.

You might also enjoy halibut with pesto, danish meat and potato hash with bacon or pasta with vegetables.

Ingredients

servings

Adjust quantity

200 g fresh chillies
250 ml white vinegar
250 ml water
20 g sugar
10 g sea salt
2 garlic cloves

Cooking time

Nutrition information

NUTRITIONper serving

Energy:67 kJ / 16 kcal
Fat:0.1 g
- of which saturates:0 g
Carbohydrates:4 g
- of which sugars:2.5 g
Protein:0.4 g
Fibre:0.3 g
Salt:400 mg

A jar of Pickled Chilli will usually stay fresh and safe to eat for about two months when stored in the refrigerator. Make sure the lid is closed tightly after every use and that the chillies remain covered by the vinegar liquid. Always use a clean utensil to take them out to avoid introducing bacteria into the jar.

Can I use different types of vinegar for Pickled Chilli?

Yes, you can use apple cider vinegar or white wine vinegar for Pickled Chilli if you want a slightly different flavour profile. Just ensure the vinegar has an acidity level of at least five percent to preserve the vegetables correctly. Avoid using dark vinegars like balsamic as they will discolour the chillies and have a very overpowering taste.

Why are the chillies in my jar becoming soft?

Chillies can become soft if they were not fresh when you started or if the brine was kept boiling for too long. To keep them crunchy, pour the liquid over them as soon as it reaches a simmer and then cool the jar down quickly. Storing the jar in a cold part of the fridge also helps maintain the firm texture of the vegetables.