How to Pickle Chillies
These quick pickled chillies are spicy, sharp, and so addictive! This easy recipe is great for when you have a lot of chillies, and they go with so many dishes, from salads to noodles!
Ingredients
- 150 g 5¼ oz red chillies
- 120 ml ½ c water
- 120 ml ½ c white vinegar
- ¾ teaspoon white sugar
- ¾ teaspoon salt
- 1 bay leaf
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds
Instructions
- Wash and dry the chillies.
- Slice the chillies width ways and discard the stalks.
- Pack the chillies into a sterilised jar.
- In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.
- Pour this over the chillies in the jar – the liquid should cover the chillies to prevent the air from getting to them.
- Store in the fridge for up to a week.
Notes
This makes one 300 ml jar, you can easily double the quantity or even quadruple if giving as gifts.
You can pickle the chillies whole, if you do, then prick them with a pin to stop them from exploding. I prefer sliced pickled chillies as they are easier to serve.
Fresh chillies – I often buy ‘red chillies’ which, here in Australia, are the most common chillies. These long red chillies that can vary a little in heat. I would suggest cayenne pepper, or for a more a milder heat, use bullhorn chillies.
Vinegar – I use either apple cider or rice wine vinegar. Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness. Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few! Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to. Dissolve the sugar before adding the bay leaf and spices.
Vinegar – I use either apple cider or rice wine vinegar. Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness. Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few! Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to. Dissolve the sugar before adding the bay leaf and spices.