Easy quick pickled chillies
Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos.
I love pickling things. Especially when I have an abundance of in-season produce that I know I won’t get through. Recently I had a huge bag of fresh chillies (chili peppers) and decided to use a few ways to preserve them. I made a big batch of chilli oil but also decided to make a few jars of pickled chillies (pickled peppers).
You can leave chillies whole or slice them as I’ve done. I find they are easier to serve when they’re sliced already in the pickling liquid. They are delicious on pizzas, nachos, tacos and sandwiches and the spicy pickle juice is fantastic in salad dressings and marinades.
Ingredients
- Chillies. I used red chillies (bird’s eye chillies) but you can use any variety of your choice. This recipe works well with Thai chillies, jalapeños, habaneros, etc.
- White vinegar.
- Sugar.
- Salt.
- Bay leaves.
- Mustard seeds.
- Coriander seeds.
How to pickle chillies
Sterilize glass jars then fill with sliced chillies or spicy peppers of your choice and bay leaves. In a saucepan over medium heat, combine vinegar, coriander seeds, mustard seeds, salt and sugar. Bring to a boil and stir to dissolve the sugar. Pour the boiling hot liquid into the jars, filling right to the top. Carefully seal the jar with a tight fitting lid and allow to cool to room temperature then transfer to the fridge. Allow the chillies to pickle for at least an hour (slice them thinner if you want them to pickle quickly) but I prefer them after 2-3 days.
How long do pickled peppers last?
These peppers will last at least 1-2 months kept in the fridge unopened. After opening, they will last 2-3 weeks.
How to use pickled chillies
Serve pickled chillies or pickled peppers on pizza, nachos, tacos and sandwiches. They also make an excellent spicy addition to cheese and charcuterie boards and are delicious served alongside rice dishes and stir-fries. The pickling liquid is delicious in dressings and marinades.
Easy pickle recipes
Ingredients
- 500 g (1lb) chillies / peppers sliced
- ½ cup white or cider vinegar
- ½ cup water
- 1/3 cup sugar
- 2 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 bay leaves
Instructions
- Place chillies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar.
- Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan.
- Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
- Transfer pickled chillies to the fridge and store in refrigerator up to 4 months.
Clear and easy without fancy fuss.
This was quick and delicious! I used fiery little chillies so added some sliced capsicum/bell peppers and sliced red onion into the mix. SO GOOD! Will be my go to pickle recipe from now on!
How long should you leave them to pickle before eating. When are they at their best?
I think these are best after a few days – probably 3-4 days.
Fantastic recipe. Easy and delicious
Great recipe! Do you strain the liquid before adding to jars?
No, you pickle the chillies in the liquid.
Ok to substitute jalapeño.
Yes, absolutely!
How do you pasteurise them?
You would need to follow proper canning technique if you want to keep these chillies in the pantry. Please refer to a canning website like Ball website for proper technique.
Is the brine reusable a second time? Like would you throw out or top up the brine to make a new batch?
You could absolutely top it up and use it again.
>These peppers will last at least 1-2 months kept in the fridge unopened
If you pasteurize them, which is super easy, they will safely last up to a year in a cool, shaded place, no need to keep them in fridge when pasteurized and unopened. They would probably be good even longer, but a year is a good rule of thumb, after which they usually still perfectly safe, but gradually start losing taste and nutrients
must you add the chilli?
Well, it’s pickled chillies so they’re kind of the star of the dish.
Response of the year! 🙂
Will definitely give slicing for garnish a go. Previously just left whole to eat as side dish. I substitute honey for sugar, think it also helps with keeping sterile. Have put all sorts in to add to flavour, garlic/peppercorn ginger etc. Worlds your oyster. Thanks for this recipe 😉
Use sugar when boiling to pasteurize. Joney goodness is gone if boiled. Unless you add the honey, when the mixture is cooled. J
If I pickle the peppers whole, should I poke a hole in them to help with the pickling process?
You absolutely can!
Dear, I just made some photos for Instagram to show the colours of chili I have found yesterday at street market over here !!!!!! Will do definitely to use these beauties 🙂 Thank you so much !
My son hates bay leaf, what can I substitute for it?
You can use any herbs or leave them out completely.